The association of atopic dermatitis in infancy with immunoglobulin E food sensitization

Objective: To prospectively investigate the association of high levels of immunoglobulin E (IgE) sensitization to floods and the presence of atopic dermatitis (judged by reported topical steroid use during the first 16 months of life) in a birth cohort of 620 Australian children "at risk" of allergic disease because of family history. Results: A total of 559 of the children in the cohort were fully evaluated, and the cumulative prevalence of atopic dermatitis was 24%. More children in the cohort who had atopic dermatitis had strongly positive skin test results (greater than or equal to4+, histamine equivalent units, greater than or equal to similar to6-mm wheal), consistent with IgE food sensitization to either cow's milk, egg, or peanut at G months (22% vs 5%, chi (2 = 35;) P < 10(-6)) than those without atopic dermatitis. The calculated attributable risk percent for IgE food sensitization as a cause of atopic dermatitis was 65% and 64%, at these times. In a separate group of infants with severe atopic dermatitis, the equivalent rates of IgE food sensitization at G months was 83% and at 12 months, 65%. Conclusion: IgE food sensitization is a major risk factor for the presence of atopic dermatitis in infancy.