Atopic Dermatitis, Food Hypersensitivity and Airborne Allergens
This Polish study examine the role of food hypersensitivity and airborne allergens in the development of atopic dermatitis. Involved in the study were 610 individuals aged between 3 months and 70 years.
They found that the most frequent food allergens were egg protein (13.0%), cow milk (9.5%), egg yolk (8.4%), wheat (3.6%) and chocolate (1.8%).
The most usual airborne allergens were grass (11.6%), moulds (10.2%), house dust mites (9.3%), pollen like hazel (8.0%) and weeds (6.7%), animal allergens coming from cats (7.2%) and dogs (6.1%). The food hypersensitivity was particularly manifested in children.
Dynowska D, Kolarzyk E, Schlegel-Zawadzka M, Dynowski W.
Przegl Lek 2002;59(6):453-6