Food Allergen Sensitization and Ige Profiles in Children With Atopic Dermatitis: A Cross-Sectional Study

Introduction: Atopic dermatitis (AD) is a chronic inflammatory skin disease frequently associated with allergic sensitization and elevated immunoglobulin E (IgE) levels. Food allergen sensitization is common in children with AD, but its relationship with disease severity and clinical relevance remains uncertain. Objective: To evaluate patterns of food allergen sensitization in children with AD and their association with total IgE levels, disease severity, and polysensitization. Material and methods: This cross-sectional study included 54 pediatric patients (≤18 years) with AD evaluated at the University Clinic of Dermatology. Disease severity was assessed using the SCORing AD (SCORAD) index. Allergy testing included skin prick testing (SPT) and in vitro specific IgE assays for common food allergens. Total serum IgE levels were measured in all participants. Polysensitization was defined as sensitization 3≤ allergens. Results: Food allergen sensitization was detected in 35.2% of patients by SPT and in 37.0% by in vitro IgE testing. Polysensitization occurred in 14.8% and 18.5% of patients, respectively. Egg allergens were the most frequently detected sensitizers. Total IgE levels showed a moderate positive correlation with SCORAD severity (Spearman ρ = 0.396, p = 0.003). Polysensitization patterns involving egg allergens were strongly associated with markedly elevated IgE levels (>1000 kU/L), with the egg white–egg yolk combination showing the strongest association (OR 31.5, p=0.000196). Conclusion: Food allergen sensitization is common in pediatric AD, with egg allergens representing the dominant sensitization pattern. However, sensitization does not necessarily indicate clinically relevant food allergy, and allergy testing should guide targeted management while avoiding unnecessary restrictive diets.