title: Food hypersensitivity in two groups of children and young adults with atopic dermatitis evaluated a decade apart.
abstract: There is an impression that children today are experiencing allergic reactions to an increasing variety of foods. We compared two separate groups of children and young adults with atopic dermatitis evaluated a decade apart and found no difference in sensitization rates or overall clinical reactivity to a variety of foods. Allergies to egg, milk, wheat, soy, peanut, tree nuts, and seafood continue to account for approximately 90% of food-allergic reactions over the past decade.
authors.affiliation: Division of Allergy and Immunology, Department of Pediatrics, Jaffe Food Allergy Institute, Mount Sinai School of Medicine, New York, New York 10029, USA.
authors.forename: Lisa K
authors.initials: LK
authors.lastname: Ellman
authors.forename: Pantipa
authors.initials: P
authors.lastname: Chatchatee
authors.forename: Scott H
authors.initials: SH
authors.lastname: Sicherer
authors.forename: Hugh A
authors.initials: HA
authors.lastname: Sampson
mesh_terms: D000293:Adolescent; D000328:Adult; D002648:Child; D002675:Child, Preschool; D003876:Dermatitis, Atopic / Q000276:immunology*; D005260:Female; D005512:Food Hypersensitivity / Q000276:immunology*; D006801:Humans; D008297:Male; D013997:Time Factors