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Skin Disorders and Allergies |
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The connections between allergies and skin disorders are profound and
pervasive. Experts estimate that late atopic dermatitis (eczema triggered
by allergic reaction) comprises roughly 30% of all skin disorder cases.1
In
fact, skin rashes such as eczema and urticaria are among the most
common symptoms of food allergy.2
In children, food allergies are cited as
the root cause of dermatitis anywhere from about one-third to one-half of
the time.1,3
This incidence has continued to rise over time -- with one
researcher reporting a startling fivefold increase in the number of atopic
dermatitis cases reported over the last 30 years.4
Why has the incidence of food-induced eczema risen so dramatically?
Food products most frequently incriminated in allergic reactions are now
often hidden as ingredients in commercial foods.5
Many modern foods also
contain preservatives, stabilizers, artificial colorings, and flavorings, as well
as medicinal drugs such as penicillin. As one author of an article on urticaria
and angioedema provoked by food additives notes, "There are literally
thousands of agents added to the food that we consume...[with] estimates
in the range of 2000-20,000."6
Other possible reasons for increased food hypersensitivity include: earlier
weaning and earlier introduction of solid foods to infants;genetic
manipulation of plants resulting in food components that cross-react with
normal tissues;and less diversity in the average diet--leading to repeated
exposure to food substances and the subsequent development of
hypersensitivities.
Numerous clinical studies link elevated serum levels of the antibodies IgG
and IgE with atopic dermatitis provoked by specific food allergens, thus
underscoring their diagnostic significance.7-9
Diets aimed at eliminating
consumption of known food allergens have shown to benefit many patients
suffering from atopic eczema.10
To avoid the drawbacks associated with a comprehensive elimination diet,
Great Smokies' Comprehensive Antibody Assessment can identify specific
sensitivities to over 120 food and environmental substances, using IgE and
IgG assays. Results can be used for a custom-tailored treatment designed
to root out possible allergenic triggers of atopic dermatitis and other skin
problems.
References:
1 Langeveld-Wildschut EG, van Ginkel CJ, Koers WJ, de
Maat-Bleeker F, Felisu A, Bruijnzeel-Koomen CA.
Immunology in medical practice. V. Constitutional
eczema. [Dutch] Ned Tijdschr Geneeskd
1997;141(43):2055-2061.
2 Le Sellin J. Clinical signs of food allergy [French].
Allerg Immunol 1997;29 Spec No:11-14.
3 Sampson HA. Food hypersensitivity and dietary
management in atopic dermatitis. Pediatr Dermatol
1992;9(4):376-379.
4 Bindslev-Jensen C, Brandrup F. Atopic dermatitis
[Danish]. Ugeskr Laeger 1997;159(42):6199-6204.
5 Andre F, Andre C, Colin L, Cacaraci F, Cavagna S.
Role of new allergens and of allergens consumption in
the increased incidence of food sensitizations in
France. Toxicology 1994;93(1):77-83.
6 Bosso JV, Simon, RA. Urticaria, Angioediema, and
Anaphylaxis Provoked by Food Additives. In: Metcalfe
D, Sampson HA, Simon RA, editors. Food Allergy:
Adverse Reactions to Foods and Food Additives.
Boston: Blackwell Scientific Publications, 1991;288-307.
7 Leung DY. Role of IgE in atopic dermatitis. Curr Opin
Immunol 1993;5(6):956-962.
8 Sasamoto A, Saito S, Uchiyama H, Kishida M, Tago H,
Koya N, et. al. Study of IgE.IgG4 antibodies on eczema
in infants.II Clinical characteristics of infants with egg
white. RAST 4+ [Japanese}. Arerugi
1991;40(11):1399-1406.
9 Shakib F, Brown HM, Phelps A, Redhead R. Study of
IgG sub-class antibodies in patients with milk
intolerance. Clin Allergy 1986;16(5):451-458.
10 Lever R, MacDonald D, Waugh P, Aitchison T.
Randomized controlled trial of advice on an egg
exclustion diet in young children with atopic eczema
and sensitivity to eggs. Pediatr Allergy Immulol
1998;9(1):13-19. |
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