Persistent Food Allergy and Food Allergy Coexistent with Eczema Is Associated with Reduced Growth in the First 4 Years of Life

C Beck; J Koplin; S Dharmage; M Wake; L Gurrin; V McWilliam; M Tang; C Sun; R Foskey; KJ Allen; N Cranswick; J Smart; J Douglass; ALK Abello; SA Madrid; C Robertson; D Hill; P Vuillermin; N Osborne; M Mathers; R Peters; T Dang; D Tey; M Robinson; G Zurzolo; L Thiele; H Czech; H Shaw; D Anderson; J Eckert; N Bertalli; J Sanjeevan; T Tan; P Martin; C Garner; K Trembath; H Crawford; N Suaini; M Ferreira; D Martino; R Saffery; J Ellis; J Molloy; M Brewerton; P Licciardi; K Tilbrook; S Chhabra

Journal article

Persistent Food Allergy and Food Allergy Coexistent with Eczema Is Associated with Reduced Growth in the First 4 Years of Life

C Beck, J Koplin, S Dharmage, M Wake, L Gurrin, V McWilliam, M Tang, C Sun, R Foskey, KJ Allen, N Cranswick, J Smart, J Douglass, ALK Abello, SA Madrid, C Robertson, D Hill, P Vuillermin, N Osborne, M Mathers Show all

Journal of Allergy and Clinical Immunology in Practice | ELSEVIER SCIENCE BV | Published : 2016

DOI: 10.1016/j.jaip.2015.08.009

Abstract

Background: Food allergy has been associated with lower weight and height in cross-sectional studies in children; however, this has not been investigated in longitudinal studies to explore growth over time, and previous studies have not accounted for coexisting eczema. Objective: The objective of this study was to examine the association of IgE-mediated food allergy and eczema with anthropometric measures at 1 and 4 years of age. Methods: In the HealthNuts population-based cohort, infants recruited at age 1 year underwent a skin prick test to egg, peanut, and sesame; those sensitized had oral food challenges. Food challenges repeated at 4 years determined food allergy persistence or resoluti..

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University of Melbourne Researchers

Shyamali Dharmage Author

Melissa Wake Author

Lyle Gurrin Author

Mimi Tang Author

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CENTRE OF RESEARCH EXCELLENCE IN PEDIATRIC FOOD ALLERGY AND FOOD-RELATED IMMUNE DISORDERS

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Funding Acknowledgements

This work was supported by funding from the National Health & Medical Research Council (NHMRC) of Australia, Ilhan Food Allergy Foundation, AnaphylaxiStop, the Charles and Sylvia Viertel Medical Research Foundation, the Victorian Government's Operational Infrastructure Support Program and the NHMRC Centre for Food and Allergy Research. K. J. Allen, L. Gurrin, J. Koplin, M. Wake, and S. Dharmage hold NHMRC awards.M. Tang has received speaker fees from Danone Nutricia; is a member of the Nestle Nutrition Institute Medical Advisory Board Oceania; is a member of the Danone Nutricia Global Scientific Advisory Board and Medical Advisory Board Australia New Zealand; has received consultancy fees from Deerfield Institute and Gerson Lehrman Group; has a patent on a method for induction of tolerance; receives royalties from Wiley as the author of "Kids Food Allergies for Dummies"; and has received payment for developing educational presentations from MD Linx. K. J. Allen has received speaker honoraria from ThermoFisher Scientific, Nutricia, Nestle, Aspencare, Wyeth, Abbott, and Pfizer; and is an unpaid board member for the Ilhan Food Allergy Foundation. The rest of the authors declare that they have no relevant conflicts.