Precipitins to dietary proteins in atopic eczema

Abstract

Precipitating antibodies to foods have been assayed in 3 groups of patients with atopy. Of patients with atopic eczema and IgE-mediated food allergy 45% had precipitins to foods on their serum compared with only 15% of patients with atopic eczema without evidence of food allergy, and 16% of patients with atopic asthma and/or rhinitis. Evidently, this results from increased intestinal permeability in the group with eczema and food allergy.