Severity of atopic dermatitis in relation to food and inhalant allergy in adults and adolescents

Figures & data

Table 1. The characteristics of patients and the occurrence of the tested parameters in 283 patients with AD.

The characteristics of patients: 283 patients were examined – 89 men, 194 women the average age 26.2 years (s.d. 9.5 years) the average SCORAD 32.9 (s.d. 14.1) points
Monitored parameter	Number of patients from 283 (100%)
IgE-mediated food allergy	78 confirmed (28%)	205 not confirmed (62%)
Wheat flour	6 (2%)
Cow milk	2 (0.7%)
Peanuts	57 (20%)
Egg	14 (5%)
Soy	9 (3%)
Reactions
Early	30 patients (11%)
Combined	35 patients (12%)
Late	13 patients (5%)
Food sensitization	148 confirmed (52%)	135 not confirmed (48%)
Wheat flour	31 (11%)
Cow milk	29 (10%)
Peanuts	38 (13%)
Egg	56 (20%)
Soy	56 (20%)
Sensitization to inhalant allergens	235 (83%) confirmed	48 not confirmed (17%)
Mites	171 (60%)
Feather	38(13%)
Animal dander	126 (44%)
Dust	62 (22%)
Mild form of AD	89 (31%)
Moderate form of AD	169 (60%)
Severe form of AD	25 (9%)

Table 2. The number of patients with and without IgE-mediated food allergy (FA) to examined food allergens and the severity of AD according to SCORAD.

Food allergy	Mild form	Moderate form	Severe form	Total number of patients
No. of patients FA+	24 (8%)	46 (16%)	8 (3%)	78 (27%)
No. of patients FA−	65 (23%)	123 (44%)	17 (6%)	205 (72%)
Total number of patients	89 (31%)	169 (60%)	25 (9%)	283 (100%)
p Value	.873

Notes: Pairs of these categories were entered in contingency tables and the Chi-square test for the relationship of these variables was performed with the level of significance set to 5%.

FA+: food allergy confirmed; FA−: food allergy not confirmed.

Table 3. Symptoms of IgE-mediated food allergy (FA) in 78 (27%) patients from 283 (100%).

	Symptoms of IgE-mediated food allergy in 78 patients
Food	FA confirmed	OAS	Pruritus	Worsening of AD	GIT symptoms	Anaphylactic reaction
Milk	2 ( 0.7%)	1	1	1	0	0
Wheat	6 ( 2%)	0	6	6	0	0
Peanut	57 ( 20%)	45	12	3	9	3
Soy	9 ( 3%)	4	4	4	4	0
Egg	14 ( 6%)	4	9	9	0	1
The total number of patients	78 ( 27%)	55 (19%)	30 (10%)	19 (7%)	12 (4%)	4 (1.4%)

Notes: from 78 patients with confirmed food allergy, 12 patients suffer from allergy to two and more foods, 66 patients suffer from allergy to one of examined food. The early reactions are recorded in 30 patients, combined in 35 patients and late reactions in 13 patients.

OAS: oral allergy syndrome; AD: atopic dermatitis; GIT symptoms: gastrointestinal symptoms; FA: total number of patients with confirmed FA.

Table 4. The number of patients with and without IgE-mediated food allergy (FA) to examined food allergens and the severity of AD according to SCORAD.

IgE-mediated food allergy	Mild form	Moderate form	Severe form	Total number of patients
Early reactions	15 (5%)	14 (5%)	1 (0.3%)	30 (10%)
Combined reactions	5 (2%)	27 (9%)	3 (1%)	35 (12%)
Late reactions	4 (1.4%)	5 (1.7%)	4 (1.4%)	13 (4.5%)
No of patients without FA	65 (23%)	123 (44%)	17 (6%)	205 (72%)
Total number of patients	89 (31%)	169 (60%)	25 (9%)	283 (100%)
p Value	.005*
Seventy-eight patients with early, combined and late IgE-mediated food allergy to examined foods and the relation to the severity of AD according to SCORAD.
Food allergy	Mild form	Moderate form	Severe form	Total number of patients
Early reactions	15 (5%)	14 (5%)	1 (0.3%)	30 (10%)
Combined reactions	5 (2%)	27 (9%)	3 (1%)	35 (12%)
Late reactions	4 (1.4%)	5 (1.7%)	4 (1.4%)	13 (4.5%)
Total number of patients with FA	24 (8.4%)	46 (16%)	8 (2.8%)	78 (27%)
p Value	.002*

Notes: The patients suffering from IgE-mediated food allergy are subdivided into three categories according to the time of reaction.

Pairs of these categories were entered in contingency tables and the Chi-square test for the relationship of these variables was performed with the level of significance set to 5%.

The significant dependence is shown extra bold*.

Table 5. The number of patients with and without food sensitization (FS) to examined food allergens and the severity of AD according to SCORAD.

Food sensitization	Mild form	Moderate form	Severe form	Total number of patients
No. of patients FS+	44 (15%)	91 (32%)	13 (4.5%)	148 (52%)
No. of patients FS−	45 (16%)	78 (28%)	12 (4.5%)	135 (48%)
Total number of patients	89 (31%)	169 (60%)	25 (9%)	283 (100%)
p-Value	.797

Notes: Pairs of these categories were entered in contingency tables and the Chi-square test for the relationship of these variables was performed with the level of significance set to 5%.

FS+: food sensitization confirmed; FS−: food sensitization not confirmed. The significant dependence is shown in bold.

Table 6. The number of patients with sensitization to mites, feather, animal dander, and dust and the relationship to the severity of AD according to SCORAD.

Inhalant sensitization	Mild form	Moderate form	Severe form
Mites+	36 (40%)	115 (68%)	20 (80%)
Mites−	53 (60%)	54 (32%)	5 (20%)
Total	89 (100%)	169 (100%)	25 (100%)
p-Value	.0000 *
Feather+	9 (10%)	20 (12%)	9 (36%)
Feather−	80 (90%)	149 (88%)	16 (64%)
Total	89 (100%)	169 (100%)	25 (100%)
p-Value	.002 *
Animal dander+	28 (32%)	84 (50%)	14 (56%)
Animal dander−	61 (68%)	85 (50%)	11 (44%)
Total	89 (100%)	169 (100%)	25 (100%)
p-Value	.009 *
Dust+	7 (8%)	41 (24%)	14 (56%)
Dust−	82 (92%)	128 (76%)	11 (44%)
Total	89 (100%)	169 (100%)	25 (100%)
p-Value	.000 *

Notes: The occurrence sensitization to inhalant allergens in mild, moderate, and severe form of AD. The number of patients suffering from sensitization to inhalant allergens in percentage is calculated for mild form (100% patients), moderate form (100%), and severe form (100% patients).

The correlation is shown extra bold*.