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首页> 外文期刊>Hong Kong Journal of Paediatrics >IgE Food Sensitizations Amongst Children with Atopic Eczema
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IgE Food Sensitizations Amongst Children with Atopic Eczema

机译：特应性湿疹儿童中的IgE食物过敏

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Background: Despite an increasing body of clinical and laboratory evidence suggesting that food hypersensitivity plays a pathogenic role in Atopic Eczema (AE) in a subset of patients, whether IgE food sensitization has any impact on the clinical severity of AE is not clearly established. Objective: To investigate the association between the severity of eczema and immunoglobulin E mediated food sensitization among atopic eczema children in Hong Kong. Study Design: A retrospective chart review study of total 77 atopic eczema cases (age 0-14 years) was carried out. The eczema severity scores (three item severity scores TIS), skin prick test results (wheal diameters), and food specific immunoglobulin E levels, clinician diagnosed food allergy were recorded as main outcome measures. Immunoglobulin E mediated food sensitization was diagnosed when the skin prick test resulted in a wheal diameter of greater than 3 mm compared with the negative control and serum food specific immunoglobulin E level greater than 0.35 ku/L. Result: Overall IgE food sensitization to at least 1 food by either skin prick test or blood test was 81.8%. Eczema severity by TIS was not correlated with the frequency of immunoglobulin E mediated food sensitizations (p-value=0.1346). More than 60% of children in this study developed eczema before 6 months old and this early onset eczema group was highly associated with egg, cow's milk and fish sensitizations (p-value=0.0179, 0.015, and 0.0468 respectively). A positive association was found between the eczema severity and serum total IgE level (p-value=0.002). Conclusion: IgE food sensitization is very common in this small cohort of Hong Kong children with atopic eczema. Most eczema children with or without clinical history of food reactions have shown positive SPT and CAP-FEIA, or one of the two. Severity of atopic eczema is positively associated with the levels of total IgE. It was not shown that any particular food sensitization was associated with severity of eczema.
机译：背景：尽管越来越多的临床和实验室证据表明，食物超敏反应在部分患者的特应性湿疹（AE）中起着致病作用，但尚不清楚IgE食物过敏是否对AE的临床严重性有影响。目的：探讨香港特应性湿疹儿童的湿疹严重程度与免疫球蛋白E介导的食物致敏性之间的关系。研究设计：回顾性图表回顾性研究对总共77例特应性湿疹病例（0-14岁）进行了研究。记录湿疹严重程度评分（三项严重程度评分TIS），皮肤点刺试验结果（呼吸直径）和食物特异性免疫球蛋白E水平，临床医生诊断为食物过敏的主要指标。当皮肤点刺试验导致与阴性对照相比，风团直径大于3 mm，血清食物特异性免疫球蛋白E水平大于0.35 ku / L时，诊断出免疫球蛋白E介导的食物致敏性。结果：无论是通过皮肤点刺试验还是血液试验，IgE食物对至少一种食物的总体致敏率为81.8％。 TIS引起的湿疹严重程度与免疫球蛋白E介导的食物致敏频率无关（p值= 0.1346）。在这项研究中，超过60％的儿童在6个月大之前就出现了湿疹，而且这个早期发作的湿疹组与鸡蛋，牛奶和鱼的致敏性高度相关（p值分别为0.0179、0.015和0.0468）。湿疹严重程度与血清总IgE水平呈正相关（p值= 0.002）。结论：在这个小群体的特应性湿疹儿童中，IgE食物致敏非常普遍。大多数有或没有食物反应临床史的湿疹儿童均显示出SPT和CAP-FEIA阳性，或两者之一。特应性湿疹的严重程度与总IgE水平呈正相关。没有显示任何特定的食物致敏作用与湿疹的严重程度有关。

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