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Precipitins to dietary proteins in atopic eczema
Author(s) -
BARNETSON R.StC.,
DRUMMOND HAZEL,
FERGUSON ANNE
Publication year - 1983
Publication title -
british journal of dermatology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.304
H-Index - 179
eISSN - 1365-2133
pISSN - 0007-0963
DOI - 10.1111/j.1365-2133.1983.tb00544.x
Subject(s) - atopy , medicine , allergy , immunoglobulin e , food allergy , asthma , immunology , atopic dermatitis , precipitin , food allergens , dermatology , antibody
SUMMARY Precipitating antibodies to foods have been assayed in three groups of patients with atopy. Forty‐five per cent of patients with atopic eczema and IgE‐mediated food allergy had precipitins to foods in their serum compared with only 15% of patients with atopic eczema without evidence of food allergy, and 16% of patients with atopic asthma and/or rhinitis. It is likely that this results from increased intestinal permeability in the group with eczema and food allergy.