Пищевая аллергия и сенсибилизация у больных дисгидротической экземой

Translated title of the contribution: Food allergy and sensitization in patients with dyshidrotic eczema

M. A. Bizunova, N. G. Ilina, D. V. Demina, Yu M. Krinitsyna, I. G. Sergeeva

Research output: Contribution to journalArticlepeer-review

Abstract

We determined the spectrum of food sensitization in patients with dyshidrotic eczema, atopic dermatitis, and in patients without atopic history. The study included patients aged 18 to 45 years. We evaluated personal allergic history and atopy based on the level of total and specific immunoglobulins E (IgE). Food allergy was observed in 19% of patients with dyshidrotic eczema. However, allergens without clinical manifestations were detected in 12% of patients by laboratory methods. All patients with sensitization to food allergens demonstrated increased total IgE level above 100 IU/ml. Spectrum of sensitization to food allergens in patients with dyshidrotic eczema was similar to that in patients with atopic dermatitis and control group patients (p>0.05).

Translated title of the contributionFood allergy and sensitization in patients with dyshidrotic eczema
Original languageRussian
Article number6
Pages (from-to)31-34
Number of pages4
JournalKlinicheskaya Dermatologiya i Venerologiya
Volume16
Issue number5
DOIs
Publication statusPublished - 2017

Keywords

  • Atopic dermatitis
  • Dyshidrotic eczema
  • Food allergy
  • Food sensitization
  • IgE

OECD FOS+WOS

  • 3.02 CLINICAL MEDICINE
  • 3.03 HEALTH SCIENCES

State classification of scientific and technological information

  • 76.29 Clinical medicine

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