Tytuł:

Contact allergy to food additives in children and adolescents with food-induced allergic eczema

Autor:

Chmielewska, Anna

Temat i słowa kluczowe:

contact allergy ; food allergy ; eczema ; zinc ; additives

Abstrakt:

Contact allergy is a form of acquired hypersensitivity developing through the mechanism of an allergic cell-type reaction. Sensitizing factors are haptens that induce a hypersensitivity reaction. The gold standard in the diagnosis of contact allergy are patch tests which are both screening tests and a provocation test on the target organ - the skin. According to the latest recommendations, people with suspected contact allergy are tested with the Polish Basic Series containing 30 substances. The aim of the study was to analyze the frequency of contact allergy to chemicals present in both cosmetics and food in children and adolescents with food-induced eczema. The study population was a group of 250 children and adolescents visiting the Allergology Clinic of the University Hospital in Krakow due to symptoms suggesting food-induced allergic eczema. A group of 87 people was subjected to the final analysis. Allergy to at least one hapten was demonstrated in 63% of the respondents. The analysis of the questionnaires revealed that the atopic background predisposes, but does not determine, the possibility of contact hypersensitivity, while atopy and contact allergy may coexist. A high percentage of children allergic to zinc indicates the importance of including it in the diagnostic standard of contact allergy.

Miejsce wydania:

Kraków

Stopień studiów:

2 - studia doktoranckie

Dyscyplina:

immunologia

Instytucja nadająca tytuł:

Wydział Lekarski

Promotor:

Czarnobilska, Ewa

Data wydania:

2021

Typ:

Praca doktorska

Sygnatura:

ZB-134216

Język:

pol

Prawa dostępu:

nieograniczony