EVALUATION OF FOOD SENSITIVITY IN CHILDREN WITH ATOPIC DERMATITIS

Objective: Atopic dermatitis is considered an important risk factor for the development of food allergies. This retrospective study aimed to evaluate food sensitivity in pediatric patients with atopic dermatitis based on skin prick tests. Material and Methods: The study included children diagnosed with atopic dermatitis who underwent skin prick tests with food allergens at our hospital’s Pediatric Allergy Clinic between January 1, 2023 and January 31, 2024. Demographic data, atopic dermatitis onset age, severity, treatments, and co-existing atopic diseases (asthma, allergic rhinitis) were collected from medical records. Skin prick test results were evaluated retrospectively. Results: The study comprised 229 patients, predominantly male (64.2%) with a median age of 7 months (IQR:5-14). The median age at atopic dermatitis onset was 3 (IQR:2-6) months. Co-existing allergic diseases were present in 12 (5.2%) patients. Based on SCORing Atopic Dermatitis (SCORAD), atopic dermatitis severity was mild in 61.1%, moderate in 29.3%, and severe in 9.6% of patients. Food allergen sensitization was observed in 73 (31.9%) patients, predominantly to hen's egg (28.4%). Multiple food sensitivities occurred in 10% of patients (n=23). Patients with food sensitivityshowed earlier atopic dermatitis onset, higher total IgE and eosinophil counts, and more frequent moderate-severe atopic dermatitis (p500/ mm3 as risk factors for sensitization. Conclusion: Approximately one-third of pediatric atopic dermatitis patients exhibited sensitivity to at least one food allergen, most commonly hen’s egg. Early atopic dermatitis onset, elevated eosinophils, and moderate-severe atopic dermatitis pose a higher risk for sensitization. Hence, mitigating unnecessary elimination diets and prompt referral of these patients to pediatric allergy clinics is crucial.