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Adverse food reactions in patients with atopic eczema

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Eczema has a multi-factorial aetiology with both genetic and environmental factors contributing. Infants with eczema are more likely to have food allergy than the background population, depending on the severity of eczema and age of onset. In addition to allergy, other adverse reactions to food may be more frequent in atopic children. Many parents of infants and young children report reactions to food. In addition, parents of children and adults often question the role of food in eczema even without adverse reactions being noted. The reasons for the discrepancy between those reporting reactions and those proven to have allergy on challenge are varied. This article discusses the adverse food reactions that may occur in patients with atopic eczema and the importance of exploring parental and patients' concerns about diet as part of their overall eczema management.
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Keywords: ADVERSE FOOD REACTIONS; ALLERGENS; ATOPIC ECZEMA; DIET; IRRITANTS

Document Type: Review Article

Publication date: 01 June 2015

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  • Dermatological Nursing is the quarterly, peer-reviewed journal of the British Dermatological Nursing Group (BDNG) and the UK's only quality dermatological nursing journal. It aims to provide cutting-edge articles on the treatment and management of dermatological conditions and the care of patients with skin problems. While the focus is on dermatological nursing, the information included is relevant to other healthcare professionals.
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