Cross-sectional study identifies a 28.2% prevalence of food allergies in children with atopic dermatitis, indicating a need for awareness.
Background: The prevalence of food allergy (FA) in Iranian children with atopic dermatitis (AD) is unknown. This study aims to determine the prevalence and kind of FA in Iranian children with AD. Materials and Methods: The present investigation was the conducted as a cross-sectional study, with a total of 252 children diagnosed with the AD enrolled as participants. The impression of FA for these patients was made based on history and performing specific immunoglobulin E (IgE) tests. Based on the IgE test results, an oral food challenge (OFC) was performed to confirm the food hypersensitivity. Results: In AD patients, the prevalence of FA was 28.2%, while the rate of food sensitization was 44.8%. The frequency of food allergies was reported as follows: egg: 10.3%, milk: 9.5%, wheat: 2.8%, tree nut: 2.4%, peanut: 0.4%, soya: 0.4%, and fish: 0.4%. Conclusion: The prevalence of FA in these Iranian children with AD was determined to be 28.2%, while the prevalence of food sensitization was 44.8%. Egg and milk were found to be the most prevalent food allergens among patients with AD.
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Mahdavi et al. (2025) studied this question.
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