Title:

Contact allergy to food additives in children and adolescents with food-induced allergic eczema

Author:

Chmielewska, Anna

Subject:

contact allergy ; food allergy ; eczema ; zinc ; additives

Abstract:

Contact allergy is a form of acquired hypersensitivity developing through the mechanism of an allergic cell-type reaction. Sensitizing factors are haptens that induce a hypersensitivity reaction. The gold standard in the diagnosis of contact allergy are patch tests which are both screening tests and a provocation test on the target organ - the skin. According to the latest recommendations, people with suspected contact allergy are tested with the Polish Basic Series containing 30 substances. The aim of the study was to analyze the frequency of contact allergy to chemicals present in both cosmetics and food in children and adolescents with food-induced eczema. The study population was a group of 250 children and adolescents visiting the Allergology Clinic of the University Hospital in Krakow due to symptoms suggesting food-induced allergic eczema. A group of 87 people was subjected to the final analysis. Allergy to at least one hapten was demonstrated in 63% of the respondents. The analysis of the questionnaires revealed that the atopic background predisposes, but does not determine, the possibility of contact hypersensitivity, while atopy and contact allergy may coexist. A high percentage of children allergic to zinc indicates the importance of including it in the diagnostic standard of contact allergy.

Place of publishing:

Kraków

Level of degree:

2 - studia doktoranckie

Degree grantor:

Wydział Lekarski

Promoter:

Czarnobilska, Ewa

Date issued:

2021

Type:

Praca doktorska

Call number:

ZB-134216

Language:

pol

Access rights:

nieograniczony

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