MỐI LIÊN QUAN GIỮA MẪN CẢM THỨC ĂN VỚI ĐỘ NẶNG VIÊM DA CƠ ĐỊA VÀ TỔN THƯƠNG LỚP THƯỢNG BÌ Ở TRẺ EM VIỆT NAM

Abstract

Background: Atopic dermatitis (AD) is one of the most common allergic diseases in children aged < 5 years, which is known to be associated with food sensitization (FS). We hypothesised that sensitization to food allergens (FAs) was associated with AD severity and epidermal layer impairment in Vietnamese children with AD. Materials and methods: This was a cross-sectional study including 76 children (12-60 months) diagnosed with AD. AD severity was determined by SCORAD score. FS was evaluated by measuring serum IgE antibodies against 31 FAs using an immunoblotting method. Epidermal barrier impairment was assessed by measuring transepidermal water loss (TEWL) and stratum corneum hydration (SCH) levels using the GPSkin Barrier Pro® device. Results: 88,2% of participants were sensitized to at least one FA, including cow’s milk, egg white, beef, almond, egg yolk, and goat’s milk. Children with moderate-severe AD had lower SCH levels than those with mild AD (p < 0,05). AD children sensitized to > 10 FAs had higher TEWL, lower SCH levels, and higher SCORAD scores compared with those sensitized to 1-4 FAs and 5-10 FAs (p < 0,05). Conclusion: Most of Vietnamese children with AD were sensitized to FAs, and the most common sensitized FAs were cow’s milk, egg, beef, almond, and goat’s milk. FS was associated with AD severity and epidermal layer impairment in Vietnamese children.