Open AccessEarly life Transepidermal Water Loss (TEWL) values as a predictor of food allergy and sensitisation at 2 years: results from the BASELINE Study
Author(s) -
Kelleher Maeve,
Culliane Claire,
Dunn Galvin Audrey,
Murray Deirdre,
Hourihane Jonathan O B
Publication year - 2015
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-5-s3-o2
Subject(s) - transepidermal water loss , medicine , food allergy , oral food challenge , allergy , asymptomatic , observational study , allergen , egg allergy , atopic dermatitis , pediatrics , prospective cohort study , dermatology , immunology , pathology , stratum corneum
Rationale Food Allergy is a growing public health concern. There is observational evidence that exposure to food allergens across a disrupted skin barrier can lead to food sensitisation (FS) and food allergy (FA). This mechanism of action has subsequently been proven in murine studies. We sought to ascertain whether a non invasive measurement of skin barrier function at 3 time points in early infancy could predict the development of food sensitisation and allergy in asymptomatic infants enrolled in an unselected prospective birth cohort.