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Atopic dermatitis, one of the most common forms of eczema in this family of inflammatory skin diseases, is a chronic disease marked by red, cracked and itchy skin. Now growing evidence suggests that atopic dermatitis is a precursor of allergic disease rather than a consequence. Dermatologists advise parents of infants and young children affected by this common skin condition to be aware of the possibility of food allergies in the future.

Speaking at the 69th Annual Meeting of the American Academy of Dermatology (Academy), dermatologist Jon M. Hanifin, MD, MPH, professor of dermatology at Oregon Health & Science University in Portland, discussed the relationship between atopic dermatitis and food allergies, as well as new food allergy guidelines issued in December 2010 by the National Institute of Allergy and Infectious Diseases (NIAID).

"Considering that six to 10 percent of children have atopic dermatitis and one third of individuals may have documented food allergy, the number of these children affected by food allergies can be important," said Dr. Hanifin. "In most cases, patients experience atopic dermatitis before food allergies, so it's important for parents of infants and young children affected by this skin condition to be aware of the risk of allergies foods. "

A recent five-year multicenter study conducted by Dr. Hanifin and other babies aged three to 18 months, found that even in mild cases of atopic dermatitis, approximately 15 percent of infants had definite food allergy. Dr. Hanifin said also that patients with more severe cases of atopic dermatitis usually have a higher incidence of developing food allergies. Despite this and other studies confirm the strong correlation between atopic dermatitis and food allergies, the appropriate test for an allergy to food - as recommended in the new guidelines - is critical in determining whether a real food allergy exists.

The new guidelines NIAID food allergy clearly define a food allergy as an adverse health event that is derived from an immune reaction to exposure to a specific food. Usually, food allergy occurs rapidly (within 30 minutes of time a person is exposed to food), with symptoms such as hives, itchy skin on the lips. More serious reactions can include respiratory, gastrointestinal or anaphylaxis which could be potentially very dangerous.

In contrast, sensitization to food is not the same as being allergic to food. Specifically, allergic sensitization to food is determined by the presence of specific IgE antibodies - which are antibodies produced in response to foreign proteins that come into contact with the body - in blood and confirmed by blood tests or skin.
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