{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T12:15:38Z","timestamp":1788005738482,"version":"build-2784847793"},"reference-count":33,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2007,6,15]],"date-time":"2007-06-15T00:00:00Z","timestamp":1181865600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Allergy"],"published-print":{"date-parts":[[2007,7]]},"abstract":"<jats:p>Food allergy and atopic eczema (AE) may occur in the same patient. Besides typical immediate types of allergic reactions (i.e. noneczematous reactions) which are observed in patients suffering from AE, it is clear that foods, such as cow\u2019s milk and hen\u2019s eggs, can directly provoke flares of AE, particularly in sensitized infants. In general, inhaled allergens and pollen\u2010related foods are of greater importance in older children, adolescents and adults. Clinical studies have revealed that more than 50% of affected children with AE that can be exacerbated by certain foods will react with a worsening of skin eczema either alone or in addition to immediate symptoms. Adolescents and adults may also react to foods, but reactions to \u2018classical\u2019 food allergens, such as hen\u2019s eggs and cow\u2019s milk, are not as common as in childhood. Some patients with AE do react to pollen\u2010associated foods. Food\u2010induced eczema should not be neglected by the allergologist: On the one hand, food can be a relevant trigger factor of persistent moderate\u2010to\u2010severe AE; on the other hand, unnecessary diets which are not based on a proper diagnosis may lead to malnutrition and additional psychological stress on patients suffering from AE. Eczematous reactions to food can only be diagnosed by a thorough diagnostic procedure, taking into account the patient\u2019s history, the degree of sensitization and the clinical relevance of the sensitization. The latter has often to be proven by oral food challenges. Upon oral food challenge it is most important to evaluate the status of the skin with an established score (e.g. SCORAD, EASI) after 24\u2003h and later because otherwise worsening of eczema will be missed.<\/jats:p>","DOI":"10.1111\/j.1398-9995.2007.01429.x","type":"journal-article","created":{"date-parts":[[2010,7,21]],"date-time":"2010-07-21T09:38:19Z","timestamp":1279705099000},"page":"723-728","source":"Crossref","is-referenced-by-count":158,"title":["Eczematous reactions to food in atopic eczema: position paper of the EAACI and GA<sup>2<\/sup>LEN"],"prefix":"10.1111","volume":"62","author":[{"given":"T.","family":"Werfel","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"B.","family":"Ballmer\u2010Weber","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"P. 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