Food Sensitization in Young Thai Children with Atopic Dermatitis
Sunday, March 4, 2018
South Hall A2 (Convention Center)
Mongkol Lao-araya, Phuwat Feilung, Dararat Dankai
RATIONALE: Food allergen plays role as triggering factors of AD. There are few data about IgE-mediated food sensitization in Thai young children with AD. The purpose of this study is to study the prevalence and factors associated with food sensitization among AD-children aged less than 5 years.

METHODS: A prospective, observational study in children aged less than 5 years with AD at allergy clinic, Chiang Mai University hospital was performed. The participants were assessed for IgE-sensitization for food allergens and house dust mite by parent-interview, skin prick test (SPT), serum specific IgE (SIgE; ImmunoCAP, Thermo Fisher).

RESULTS: A total of 101 children were enrolled, median age 9.3 months (IQR: 6.1-17.1 months). The severity of AD were mild (37.6%), moderate (59.4%), and severe (3.0%). There were high over all rates of food sensitization (64.4%). The correlation of food sensitization results between SPT and SIgE was moderate (keppa=0.398). The common food allergens were egg white (55.4%), cow’s milk (34.7%), wheat (30.7%), peanut (17.8%), and soy (10.9%). House dust mite sensitized (20.7%) were found only in participants aged more than 1 year. The significant factors associated with food sensitization were personal history of other atopic disease, exclusive breast feeding > 6 months, and moderate to severe AD.

CONCLUSIONS: The prevalence of food sensitization in Thai children with AD aged less than 5 years is high. Further studies to evaluate clinical relevance of food IgE-sensitization, food allergies, and elimination diet treatment are required.