ATOPIC DERMATITIS AND BLW COMPLEMENTARY FOODS: IS THERE AN ASSOCIATION?

Introduction. The increasing prevalence of allergic diseases makes the issue of early introduction of food allergens to the body of infants relevant. It has been proven that children with atopic dermatitis (AD) are more prone to the development of food allergy (FA), while allergens can provoke exacerbation of AD. One of the modern approaches to introducing complementary foods is baby-led weaning (BLW), which involves the child independently managing the feeding process. The aim of the work was to assess the level of sensitization of infants with/without AD to various allergens depending on the type of complementary food. Materials and methods. One hundred twenty children were examined and divided into four groups according to the type of complementary feeding (BLW or traditional) and AD presence. Sensitization was determined using ALEX2®-MADX (MedTech, Vienna). Results. The highest level of hypersensitivity was observed in children with AD on BLW-complementary feeding and the lowest—in infants without AD on traditional feeding (p=0.025). In the groups without AD (BLW and traditional feeding), the frequency of hypersensitivity was the same (50.0%). Sensitization was highest in children with AD on BLW-complementary feeding (p=0.005). Even in the group without AD on BLW-complementary feeding (23.3%), it was significantly higher than in infants on traditional feeding (6.67%) (p=0.041). Sensitization was most often observed to cow’s milk proteins (p=0.043) and chicken egg protein (p=0.048). Conclusions. A relationship has been found between BLW complementary feeding and higher levels of sensitization, especially in children with AD. Controlled introduction of foods and additional testing for specific IgE are recommended for infants on BLW, as well as complementary feeding with sensitization to food allergens to prevent severe allergic reactions.