Besin ile Tetiklenen Atopik Dermatitli Bir Yaş Altı Çocukların Besin Duyarlılık Paternleri

Yıl 2020, Cilt: 14 Sayı: 5, 396 - 401, 29.09.2020

İlknur Külhaş Çelik Ersoy Civelek Betül Büyüktiryaki Emine Sena Alaboyun Tayfur Giniş Emine Dibek Mısırlıoğlu Muge Toyran Can Naci Kocabaş

https://doi.org/10.12956/tchd.680148

Öz

Amaç: Atopik dermatitli hastaların besin alerjeni duyarlılık paternleri ülkeler arasında arasında değişiklik gösterir. Bu çalışmanın amacı, besin ile tetiklenen atopik dermatitli bir yaş altı çocukların gıda duyarlılık paternlerini belirlemektir.
Gereç ve Yöntemler: Çalışmamızda hastanemiz Çocuk Alerji ve İmmünoloji Kliniğinde takip edilen atopik dermatitli hastalar retrospektif olarak değerlendirildi. Bu hastalar arasında hem pozitif deri prik testi hem de gıdaya spesifik serum IgE pozitifliği olanlar çalışmaya dahil edildi. Besin duyarlılığının tanısı, eliminasyon diyeti ile düzelme olması ile doğrulandı.
Bulgular: İki yüz dört (% 74.5 erkek) 1 yaşından küçük atopik dermatit hastasında besin ile tetiklenen-atopik dermatit olduğu tespit edildi. Tanı sırasındaki ortanca yaş 3 aydı (çeyrekler arası aralık: 1-5.87). Deri prik testi ve serum spesifik IgE sonuçları incelendiğinde ;%85.8 oranında yumurta ,%35.5 oranında süt, %3.9 oranında buğday, % 1.5 oranında ceviz, %2.5 oranında fıstık ve %2 oranında balık duyarlılığı tespit edildi. Hiçbir hastada soya duyarlılığı gözlenmedi.
Sonuç: Bulgularımız hastalarımızın büyük bir kısmının erkek olduğunu, yumurtanın en yaygın besin duyarlılığı olduğunu, fıstık duyarlılığının prevalansının diğer ülkelere göre daha az olduğunu ve hiçbir hastamızın soya duyarlılığına sahip olmadığını gösterdi.
Anahtar Sözcükler: Atopik dermatit, Çocuklar, Besin duyarlılığı

Anahtar Kelimeler

atopik dermatit, çocuklar, besin duyarlılığı

Food Sensitization Patterns of Infants with Food-Triggered Atopic Dermatitis

Öz

Objective: Food allergen sensitization patterns vary among patients with atopic dermatitis in different countries. The aim of this study was to determine the food sensitization patterns of infants with food-triggered atopic dermatitis.
Material and Methods: The study was a retrospective evaluation of atopic dermatitis patients who were followed at the Pediatric Allergy and Immunology Clinic of our hospital. Among these patients, those who had both positive skin prick test and positive serum specific IgE to a food were included in the study. The diagnosis of food sensitization was confirmed upon improvement with an elimination diet
Results: A total of 204(74.5% boys) atopic dermatitis patients less than 1 year of age were found to have food-trigerred atopic dermatitis. Median age at diagnosis was 3 months(interquartile range: 1-5.8). When skin prick test and serum specific IgE results were analyzed, we found sensitivity to egg in 85.8%, milk in 35.5%, wheat in 3.9%, walnut in 1.5%, peanut in 2.5%, and fish in 2% of the patients. None of the patients showed sensitivity to soybean.
Conclusion: Our findings indicated that a large portion of our patients were male, egg was the most common food sensitivity, the prevalence of peanut sensitivity was less than other countries and none of the patients had soy sensitivity.

Anahtar Kelimeler

atopic dermatitis, children, food sensitization

Kaynakça

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