The Atopic march denotes the progression from atopic dermatitis AD to the development of other allergic disorders such as immunoglobulin Ig E-mediated food allergy, allergic rhinitis and asthma in later childhood. There is increasing evidence from prospective birth cohort studies that early-onset AD is a risk factor for other allergic diseases or is found in strong association with them. Animal studies now provide mechanistic insights into the pathways that may be responsible for triggering the progression from the skin barrier dysfunction seen in AD to epicutaneous sensitization, food allergy and allergic airway disorders. Recent large randomized controlled trials have demonstrated the efficacy of early interventions targeted at AD and food allergy prevention. These show great promise for research into future strategies aimed at prevention of the atopic march. The increasing prevalence of allergic disorders worldwide imposes a significant socioeconomic burden on society.
A potential new risk factor for the development of food allergies in young children with eczema—with potential implications for helping them maintain food tolerance—was revealed recently in a new secondary analysis of data from the Learning About Early Peanut Allergy LEAP trial.
Get the content you want anytime you want. Published in the Journal of Allergy and Clinical Immunology , the study sought to investigate the association of S aureus colonization with specific Immunoglobulin E sIgE production with common food allergens and allergies in early childhood independent of eczema severity. Sensitization was identified via measuring sIgE levels, peanut allergies were identified primarily via oral food challenge, and persistent egg allergies were identified primarily via skin prick tests. A total of S aureus colonization and concurrent eczema severity measured via the SCORAD index were significantly associated across all study time points. Children with S aureus present on their skin or in their noses were 1. The study results indicate that clinicians should consider S aureus as an additional risk factor in the development of food allergies, and also as a potential environmental factor when considering future interventions in inducing or maintaining tolerance to food allergens.
In a new study published today in the Journal of Allergy and Clinical Immunology , scientists from King's College London have found that young children with severe eczema infected with Staphylococcus aureus SA bacterium, are at a higher risk of developing a food allergy. Staphylococcus aureus SA is a bacterium that can be found in the nose and the skin of healthy individuals. When someone has an allergy, their immune system mistakes a harmless substance such as eggs or peanuts as an intruder and overreacts in response.
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Now, in a secondary analysis of the Learning About Peanut Allergy, or LEAP, study, researchers have found that children with severe eczema who were colonized with the bacteria were significantly more likely to have a specific food allergy. In LEAP , children aged 4 to 11 months with severe eczema, egg allergy, or both were randomly assigned to consume or avoid peanuts until 60 months of age. The study found that the early introduction of peanuts significantly reduced the frequency of the development of peanut allergy. They also sought to determine the association of S. They found that although S. Furthermore, children colonized with S. These associations persisted regardless of eczema severity.
Staphylococcus aureus SA is a bacterium that can be found in the nose and the skin of healthy individuals. However, SA is more common in sufferers of eczema, especially severe eczema. When someone has an allergy, their immune system mistakes a harmless substance such as eggs or peanuts as an intruder and overreacts in response. Their body produces a molecule or else antibody known as Immunoglobin E IgE. When IgE encounters the intruder on the skin or within the body it releases chemicals, such as histamine that cause the allergic reaction.
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