TY - JOUR
T1 - Contact dermatitis associated with food
T2 - Retrospective cross-sectional analysis of North American contact dermatitis group data, 2001-2004
AU - Warshaw, Erin M.
AU - Botto, Nina C.
AU - Zug, Kathryn A.
AU - Belsito, Donald V.
AU - Maibach, Howard I.
AU - Sasseville, Denis
AU - Fowler, Joseph F.
AU - Storrs, Frances J.
AU - Taylor, James S.
AU - Deleo, Vincent A.
AU - Marks, James G.
AU - Mathias, C. G.Toby
AU - Pratt, Melanie D.
AU - Rietschel, Robert L.
PY - 2008/9
Y1 - 2008/9
N2 - Background: Allergic and irritant contact dermatitis to food is likely underreported. Objectives: To characterize relevant allergens and irritants associated with food in patients referred to the North American Contact Dermatitis Group (NACDG) for patch testing. Methods: Retrospective analysis of cross-sectional data from the NACDG from 2001 to 2004. Results: Of 10,061 patch-tested patients, 109 (1.1%) had a total of 122 reactions associated with food. Approximately two-thirds of patients (66%) were female, and one-third (36%) were atopic. The hands were the most common sites of dermatitis (36.7%). There were 78 currently relevant (definite, probable, or possible) allergic reactions to NACDG standard series allergens with a food source; the most common allergen was nickel (48.7%), followed by Myroxilon pereirae (balsam of Peru) (20.6%) and propylene glycol (6.4%). Twenty allergic reactions to non-NACDG standard allergens and 24 relevant food irritants were also identified. Overall, 21% (25 of 122) of all reactions (irritant and allergic) were occupation related; the majority of these (17 of 25) were relevant irritant reactions. Cooks were the most commonly affected occupational group (40%). Conclusions: In this limited data set, nickel, Myroxilon pereirae, and propylene glycol were the most common allergens identified with a food source. Of food-related occupational disease, irritation was more common than allergy.
AB - Background: Allergic and irritant contact dermatitis to food is likely underreported. Objectives: To characterize relevant allergens and irritants associated with food in patients referred to the North American Contact Dermatitis Group (NACDG) for patch testing. Methods: Retrospective analysis of cross-sectional data from the NACDG from 2001 to 2004. Results: Of 10,061 patch-tested patients, 109 (1.1%) had a total of 122 reactions associated with food. Approximately two-thirds of patients (66%) were female, and one-third (36%) were atopic. The hands were the most common sites of dermatitis (36.7%). There were 78 currently relevant (definite, probable, or possible) allergic reactions to NACDG standard series allergens with a food source; the most common allergen was nickel (48.7%), followed by Myroxilon pereirae (balsam of Peru) (20.6%) and propylene glycol (6.4%). Twenty allergic reactions to non-NACDG standard allergens and 24 relevant food irritants were also identified. Overall, 21% (25 of 122) of all reactions (irritant and allergic) were occupation related; the majority of these (17 of 25) were relevant irritant reactions. Cooks were the most commonly affected occupational group (40%). Conclusions: In this limited data set, nickel, Myroxilon pereirae, and propylene glycol were the most common allergens identified with a food source. Of food-related occupational disease, irritation was more common than allergy.
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U2 - 10.2310/6620.2008.08012
DO - 10.2310/6620.2008.08012
M3 - Article
C2 - 18845115
AN - SCOPUS:58149345885
SN - 1710-3568
VL - 19
SP - 252
EP - 260
JO - Dermatitis : contact, atopic, occupational, drug
JF - Dermatitis : contact, atopic, occupational, drug
IS - 5
ER -