The Relationship between Atopic Dermatitis and Food Allergy

Abstract

Atopic dermatitis (AD) is a chronic inflammatory skin disorder characterised by an inadequate skin barrier. This can be caused by a variety of reasons such as hereditary predisposition and immunological dysregulation. AD affects 20% of infants, it is the most common chronic inflammatory skin disease in this group, and 3% of adults. It typically manifests as moderate disease, with two-thirds of people with AD unlikely to develop sensitivity to environmental allergens; nonetheless, there have frequently been connections with atopic diseases, particularly IgE-mediated food allergy (FA). Allergy is confirmed with a food challenge test before restricting this in the diet. Up to one-third of children with early-onset AD experience an atopic march, which is characterised by the later development of atopic disorders including asthma, allergic rhinitis and/or rhinoconjunctivitis, food allergies, and hay fever. As a result, AD and food allergy are linked, and recent research shows that AD develops before food sensitisation, and food allergy relates to atopic dermatitis of varied severity.