Sensitisation to molecular components of fungi in atopic dermatitis patients, the relation to the occurrence of food hypersensitivity reactions
Abstrakt
The aim of our study is the evaluation of the relation between the sensitisation to molecular components of moulds and yeast and the occurrence of food hypersensitivity reactions in atopic dermatitis patients. The food reactions were confirmed in an open exposure test (history); the sensitisation to allergen reagents (molecular components) of moulds and yeast was confirmed with ALEX2 Allergy Explorer Multiplex examination.
The relation between the sensitisation to molecular components of fungi and the food hypersensitivity reactions was evaluated with the use of Fisher's exact test. One hundred atopic dermatitis patients were included in the study (48 men and 52 women with an average age of 40.9 years).
In patients with reaction to hazelnuts, walnuts, peanuts, fish and egg, the significantly higher level of specific IgE to Asp f 3, Cla h 8, Alt a 6, Alt a 1, Mala s 6 and Asp f 6 was confirmed.