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

J Pediatr. 2000 Oct;137(4):475-9. doi: 10.1067/mpd.2000.108207.


Objective: To prospectively investigate the association of high levels of immunoglobulin E (IgE) sensitization to foods 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 (> or = 4+, histamine equivalent units, > or = approximately 6-mm wheal), consistent with IgE food sensitization to either cow's milk, egg, or peanut at 6 months (22% vs 5%, chi(2) = 35; P < 10(-6)) and at 12 months (36% vs 11%, chi(2) = 41; 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 6 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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Dermatitis, Atopic / complications*
  • Dermatitis, Atopic / immunology
  • Food Hypersensitivity / complications*
  • Food Hypersensitivity / immunology
  • Humans
  • Immunoglobulin E* / immunology
  • Infant
  • Prospective Studies
  • Severity of Illness Index


  • Immunoglobulin E