Food hypersensitivity reactions and peripheral blood eosinophilia in patients suffering from atopic dermatitis

被引：8

作者：

Celakovska, J. ^{[1
,2
]}

Bukac, J. ^{[3
]}

机构：

[1] Charles Univ Prague, Dept Dermatol & Venereol, Fac Hosp, Hradec Kralove, Czech Republic

[2] Charles Univ Prague, Fac Med, Hradec Kralove, Czech Republic

[3] Charles Univ Prague, Dept Med Biophys, Fac Med, Hradec Kralove, Czech Republic

来源：

FOOD AND AGRICULTURAL IMMUNOLOGY | 2017年 / 28卷 / 01期

关键词：

Atopic dermatitis; eosinophils; food hypersensitivity reactions; ORAL ALLERGY SYNDROME; CATIONIC PROTEIN; ASSOCIATION; HISTAMINE; RHINITIS; CHILDREN; INFANCY; DISEASE; CELLS; IGE;

D O I：

10.1080/09540105.2016.1202209

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of our study is to evaluate the count of eosinophils in peripheral blood in atopic dermatitis (AD) patients over 14 years of age and to compare it with the occurrence of food hypersensitivity (FH) reactions. Complete allergological and dermatological examination was performed in 212 patients included in the study (90 men, 122 women, average age 26.7 years, average SCORAD 32.9). According to our results, in AD patients the difference in count of eosinophils in patients with and without FH reactions is not statistically significant. When evaluating the occurrence of FH reactions to single foods, the count of eosinophils is significantly higher only in patients suffering from reactions to carrot.

引用

页码：35 / 43

页数：9

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