Peanuts allergy in atopic dermatitis patients, analysis of sensitization to molecular components

• Main Authors: J. Čelakovská, J. Bukač, R. Vaňková, J. Krejsek, C. Andrýs
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2021-01-01
• Series: Food and Agricultural Immunology
• Subjects: peanuts allergy; molecular components; atopic dermatitis
• Online Access: http://dx.doi.org/10.1080/09540105.2021.1911958

This study aims to evaluate the occurrence of food allergy to peanuts in atopic dermatitis (AD) patients and to analyse the sensitization to molecular components. The complete dermatological and allergological examination including the examination of the sensitization to molecular components with Multiplex ISAC testing was performed. Altogether 100 AD patients were examined – 48 men, 52 women, the average age 40.9 years. The food allergy to peanuts was confirmed in 27% patients; the majority of these patients are sensitized to PR 10 proteins (Ara h 8) and the minority to species-specific storage proteins and to non-specific lipid transfer protein (Ara h 9). In patients suffering from a clinical reaction to peanuts, the significant relation was confirmed to the sensitization to molecular components Aln g 1, Bet v 1, to molecular components of Timothy Phl p 1, 2, 4, 5, 6, 7 and to Mer a 1.