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Food allergy in patients elder than 14 years with atopic dermatitis - clinical significance of certain immunological parameters
Čelakovská, Jarmila ; Ettler, Karel (advisor) ; Bystroň, Jaromír (referee) ; Dastychová, Eliška (referee)
Food allergy is now recognized as a worldwide medical problem, as food allergy prevalence is gradually increasing. The importance of food allergy in children with atopic eczema, especially during first three years of life, was confirmed by extensive studies. Up to now, studies dealing with food allergy in adult patients suffering from atopic eczema, are rare. It was shown that severe eczema could be worsened by pollen related foods in studies with limited number of patients. However, the significance of food allergy to common food allergens (cow milk, wheat, soy, egg) in adult patients with atopic eczema is very likely underestimated. The aim of our study was to follow the occurence of food allergy to cow milk and wheat flour, respectively, and to evaluate the clinical value of atopy patch test, elimination diet, and other diagnostic methods in the diagnostic work - up of food allergy in patients with atopic eczema over 14 years of age compared to double - blind, placebo controlled food challenge, which is considered as a gold standard in diagnostic work - up of food allergy. Food allergy to cow milk and wheat flour was confirmed in five patients (3,4 %) from 149 patients enrolled to this study (in one patient simultaneously to cow milk and wheat, in four patients to wheat) by double - blind,...
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