Food Reactions in Adolescent and Adult Patients with Atopic Eczema

Czech version

Authors: J. Čelakovská
Authors‘ workplace: Klinika nemocí kožních a pohlavních LF UK a FN Hradec Králové přednosta doc. MUDr. Karel Ettler, CSc.
Published in: Čes-slov Derm, 88, 2013, No. 1, p. 10-16
Category: Pharmacologyand Therapy, Clinical Trials

Overview

In patients with atopic eczema the food adverse reactions are reported, most frequently defined as food intolerance. The evaluation of food adverse reactions in adolescent and adult patients suffering from atopic eczema was the aim of our study. We have performed the comprehensive dermatological examination in all included patients. Patients completed the questionnaire concerning the food adverse reactions. We have examined 228 patients – 72 men and 156 women, average age 26,2 (standard deviation 9.5), average SCORAD 32,9 points (standard deviation 14.1). The food adverse reactions were recorded in 196 patients (86%) from 228, no adverse reactions were recorded in 32 patients (24%). Food with the most often described reactions were nuts in 35% of patients, tomatos in 20%, kiwi in 17.5%, apples and spices in 16%, citruses and oranges in 15%, capsicum in 13%, fishes in 12%, celery in 9% and chocolate in 7% of patients. According to our results we recommend to take the detailed history with a respect to these foods and eventually exclude them from the diet.

Key words:
atopic eczema – food intolerance – food allergy – food allergens

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Labels

Dermatology & STDs Paediatric dermatology & STDs

Drug Reactions Affecting the Nail Unit

Lymphomatoid Papulosis

Erythema Gyratum Repens

Article was published in

Czech-Slovak Dermatology

2013 Issue 1