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Complete dermatological and allergological examination was performed in all included patients; the occurrence of food hypersensitivity reactions was recorded and the sensitisation to mixture of fungi was examined (skin prick test, specific IgE). The statistical evaluation of the relation between the sensitisation to fungi and the occurrence of food hypersensitivity reactions was performed; 331 patients were included in the study, 110 men and 221 women, the average age was 26.8\u00a0years. The sensitisation to fungi was recorded in 100 patients (30%), the occurrence of food hypersensitivity reactions was recorded in 261 patients (79%). We confirmed that patients suffering from sensitisation to fungi suffer significantly more often from food hypersensitivity reactions to nuts (walnuts, peanuts) and sea fish; no significant relation was confirmed between the sensitisation to fungi and the occurrence of food hypersensitivity reactions to tomatoes, kiwi, apples, spices, oranges, capsicum, celery and carrot.<\/jats:p>","DOI":"10.1111\/myc.12707","type":"journal-article","created":{"date-parts":[[2017,9,22]],"date-time":"2017-09-22T14:02:40Z","timestamp":1506088960000},"page":"88-95","source":"Crossref","is-referenced-by-count":6,"title":["Sensitisation to fungi in atopic dermatitis patients over 14\u00a0years of age and the relation to the occurrence of food hypersensitivity reactions"],"prefix":"10.1111","volume":"61","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3216-1453","authenticated-orcid":false,"given":"J.","family":"\u010celakovsk\u00e1","sequence":"first","affiliation":[{"name":"Department of Dermatology 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