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Sensitization of Food Allergen in Breastfed Infant with Atopic Dermatitis
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Young Shin Han, Sang Jin Chung, Kang Mo Ahn, Kwang Shin Lee, Hay Mie Choi, Sang Il Lee
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Korean J Community Nutr 2005;10(3):264-270. Published online June 30, 2005
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 Abstract
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- Breastfeeding has been known as the best feeding practice to prevent allergies including atopic dermatitis (AD). However, the benefit on the prevention of allergic disease is still controversial. The objectives of this study were to examine the rate of sensitization to the protein of eggs, cow's milk and soy in exclusively breastfed infants and to evaluate antigen-antibody reaction between breast milk and serum of AD infant. Data on feeding and food hypersensitivity were obtained for 62 AD infants (32 male, 30 female) aged < 6 month who had visited Samsung Medical Center from September 2001 to May 2003. Food hypersensitivity was determined by measuring specific IgE to egg, cow's milk and soy. Specific IgE levels > 0.7 kU/L by CAP assay (Pharmacia, Uppsala, Sweden) were considered positive. The rates of sensitization in breastfed infants were 41.9% (26/62) to egg, 30.6% (19/62) to milk and 18.0% (11/62) to soy. Immunoblotting analyses were performed using breast milk with the matched serum of seven AD infants (4 male/3 female). Binding patterns of AD infant's IgE to breast milk extract showed visible specific band for immunoglobulin, especially in case of a lactating mother who did not completely restricted ingestion of egg, milk and soy. These results indicate that sensitization to food allergen develops via breast milk feeding. Breast milk feeding should be recommended in infants at risk of developing allergic disease, but maternal intake of highly allergenic food might be restricted for prevention and treatment of food allergy among the babies with AD.
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Analysis of the Rate of Sensitization to Food Allergen in Children with Atopic Dermatitis
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Young Shin Han, Sang Jin Chung, Young Yun Cho, Hay Mie Choi, Kang Mo Ahn, Sang Il Lee
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Korean J Community Nutr 2004;9(1):90-97. Published online February 29, 2004
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Abstract
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- The purpose of this study was to determined the rate of sensitization to food allergen in children with Atopic Dermatitis (AD) in Korea. A total of 3,783 patients (male = 1983, female = 1800) with AD (age under 18 years) who had visited Samsung Medical Center from 1998 to 2003 were enrolled in the study. Food hypersensitivity was measured by specific IgE to egg, cow's milk, soy, peanut, wheat, buckwheat, beef, pork, chicken, shrimp, crab, salmon, mackerel, etc.
Specific IgE levels >0.7 kU/L by Captured Allergen Product (CAP) assay were considered positive. Chi-square test at p value < 0.05 was used to examine the difference of the prevalence by sex and age. The rate of sensitization to multiple food allergens was 31.2% and decreased with age. Hypersensitivity to egg showed highest prevalence, which was 24.3%, compared to the prevalence of other foods. High prevalence of hypersensitivity to milk, wheat, soy, peanut, crab or shrimp was observed (11.6 - 17.7%). Low prevalence of hypersensitivity to beef, pork, tuna or chicken was observed (1.9 - 3.5%). Children aged under 3 years had significantly higher prevalence of hypersensitivity to egg, milk, soy and beef than children aged at least 3 years. Our results stress the need for examination of food hypersensitivity aimed at identified and limited each food allergen among children with AD caused by food to help patients outgrow their food allergy.
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KSCN
