Yapay Zeka Hızlı Bakış & Çıkarımlar
AI InsightÇalışmanın istatistiksel analizinde SPSS sürüm 11.0. istatistik paket programı kullanıldı.
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Özet
Amaç: Besinlerle atopik dermatit (AD) kliniği arasındaki ilişki tartışmalıdır.Besinlerle yapılan fresh prick testleri nin (FPT) özgünlüğünün düşük olması, ADde çoğunlukla lezyonların geç ortaya çıkması ve buna bağlı anamnezdeki tutarsızlıklar, provokasyon testinin zaman alıcı ve riskli olması, hastalığın fizyopatolojisinde T lenfositlerin oynamış olduğu rol, atopi yama testini (APT: Atopy Patch Test ) ön plana çıkartmaktadır. Bu çalışmada besinlerle yapılan APT ve FPTnin hastalığın ağırlığını yansıtan SCORAD indeksi ile olan ilişkisi araştırılmıştır. Gereç ve Yöntem: Çalışmaya Mayıs 2006-Mayıs 2007 tarihleri arasında polikliniğimizde AD tanısı alan, yaşları 2 15 yaş arasında 21i erkek, 24ü kız 45 hasta dahil edildi. Tüm hastalara yumurta, süt ve buğday unu ile FPT ve APT uygulandı. Hastalığın şiddeti SCORAD indeksi kullanılarak değerlendirildi. Çalışmanın istatistiksel analizinde SPSS sürüm 11.0. istatistik paket programı kullanıldı. P
Abstract
Background and Design: The relationship between food and atopic dermatitis (AD) is controversial. Atopy patch test (APT) gained prominence due to low specificity of fresh prick tests (FPT) with foods, commonly late occurrence of lesions in AD and, thus, the inconsistencies in anamneses, and being the provocative tests time consuming and risky, as well as due to the role of T lymphocytes in the pathophysiology of the disease. In this study, we investigated the relationship of APT and FPT made with food with SCORAD index assessing the disease severity. Materials and Methods: Forty-five children (21 males and 24 females) aged between 2-15 years who were diagnosed with AD in our outpatient clinic between May 2006 and May 2007 were included in the study. FPT and APT with eggs, milk and wheat flour were performed in all patients. The severity of illness was assessed using the SCORAD index. Statistical analysis was performed using SPSS version 11.0 for Windows. A p value of less than 0.05 was considered statistically significant. Results: The FPT with food found to be positive in 32.5% of patients and negative in 67.5% of patients. The highest positivity of FPT was observed against wheat flour (20%). Twenty-one patients (56.8%) had a positive APT reaction to the foods. The highest APT positivity with food was observed against to eggs (54.1%). There was no significant relationship between SPT positivity to food allergens and SCORAD index. Likewise, no relationship was found between APT with food and SCORAD index. Discussion: In our study, any relationship was not observed between food allergy tests positivity and parameters reflecting clinical severity of AD. We assume that to take the decision of an elimination dietary program according to the results of food APT tests would be an inconvenient approach. (Turkderm 2013; 47: 99-102)