MECHANISMS OF FOOD HYPERSENSITIVITY IN ATOPIC DERMATITIS

特应性皮炎食物过敏的机制

• 批准号: 6305205
• 负责人: Hugh A Sampson
• 金额: $ 4.76万
• 依托单位: MOUNT SINAI SCHOOL OF MEDICINE OF CUNY
• 依托单位国家: 美国
• 财政年份: 1999
• 资助国家: 美国
• 起止时间: 1999-12-01 至 2001-02-28
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6305205
• 关键词: atopic dermatitis; clinical research; dietary constituent; disease /disorder proneness /risk; food hypersensitivity; human subject; immunopathology; newborn human (0-6 weeks); nutrition related tag; pathologic process; sign /symptom; skin disorder

Studies of dietary prophylaxis in newborns at high risk for atopic disease, and provocation of skin symptoms and immunologic changes by blinded food challenges strongly suggest a significant pathogenic role for IgE-mediated FH in AD. The purpose of this research is to more precisely define the natural history and immunopathogenic mechanisms of food hypersensitivity (FH) in children with atopic dermatitis (AD).

对特应性疾病高危新生儿的饮食预防研究，以及盲法食物挑战引起的皮肤症状和免疫变化的研究强烈表明，ige介导的FH在AD中起着重要的致病作用。本研究的目的是更准确地定义儿童特应性皮炎（AD）的食物超敏反应（FH）的自然历史和免疫致病机制。