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The Study of Egg Allergy in Children With Atopic Dermatitis

T. Salehi,Z. Pourpak,Shahnaz Karkon,R. S. Shoormasti,S. Sabzevari,M. Movahedi,M. Gharagozlou,M. Moin

Published 2009 in The World Allergy Organization Journal

ABSTRACT

ContextFood allergy plays a significant pathogenic role among children with atopic dermatitis (AD).ObjectiveThe aims of this study were to evaluate allergy to egg in these children and determine the egg specific immunoglobulin E (IgE) cutoff point.Design and SettingIt was a cross-sectional study that took place at Immunology, Asthma and Allergy Research Institute from 2005 to 2007.MethodsChildren younger than 14 years old with AD entered the study. Careful medical histories were taken and skin prick and Immuno-CAP tests with the most commonly offending foods (cow's milk, egg, wheat, peanut, and soy) were performed. Children with a clear, positive history of food allergy and a positive IgE-mediated test or those with positive responses to both IgE-mediated tests were determined to have food allergies. The egg-specific IgE level cutoff point was determined.ResultsA hundred patients entered the study (from 2 months to 12 years old). They were divided into 3 age groups: first <2 years, second from 2 to <6 years, and third from 6 to 14 years. The most common food allergens were egg (39.22%) in the first, cow's milk (35.13%) and egg (32.43%) in the second, and peanut (25%) and egg (16.67%) in the third group. The egg-specific IgE cutoff point value was 0.62 kUA/L (kilounits of allergen-specific IgE per liter). The positive predictive value was 95%.ConclusionPrevalence of egg allergy is highly significant in patients with AD.To use egg-specific IgE level cutoff point, the patient population under study must be considered.

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