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Aim. To assess the rate of sensitization to the grades of apples of various colours and analyze the association of the obtained indices and total sIgE levels of these grades with the severity of atopic dermatitis. Materials and methods. The blood sera of 215 patients, suffering from alimentary allergy, were studied. The detection rate of sensitization and that of specific immunoglobulin E (sIgE) concentration sum to allergens of apple grades with various coating colours as well as the association of these indices with the degree of severity of atopic dermatitis (AD) was analyzed. Test-systems were used for immune-enzyme analysis of production. Statistical analysis of the obtained results was performed using the program “MedStat” (Donetsk). Results. It was shown that the detection rate of sensitization to the grades with mixed red colour is reliably higher ( p < 0.001) compared to the grades without coating colour. The degree of AD severity correlates with the total quantity of apple grades, to which sensitization has been revealed ( p < 0.01), with the quantity of grades with mixed red colour, to which sensitization has been found ( p < 0.01) and with sIgE sum to the grades with mixed red colour ( p < 0.01). Reliable differences ( p = 0.006) in the degree of severity of atopic dermatitis among persons, sensitized to apple grades and with no sensitization to this fruit were established. Conclusions. The obtained data are to be used when choosing a diet and correcting it for persons with alimentary allergy and atopic dermatitis.

Sensitization rate and sum of sige-antibodies to apple grades of various colours. Association of these indices with severity of atopic dermatitis