%0 Journal Article %T The Severity of Atopic Dermatitis in Chidren and the Role of Hypersensitivity to Food Allergens in its Occurrence %A Almira £¿osi£¿ki£¿ %A Fahrija Skoki£¿ %A Belkisa £¿oli£¿-Had£¿i£¿ %A Nada Mladina %J Acta Medica Saliniana %D 2012 %I University Clinical Center Tuzla %R 10.5457/ams.220.11 %X Background: The SCORAD index is most often used to assess the severity of atopic dermatitis (AD). Hypersensitivity to food allergens is found in up to 60% of children with moderate to severe forms of the disorder and it is a significant cause of intensification of skin changes. Aim: The study was to assess the severity of AD and the presence of hypersensitivity to food allergen. Methods: The study comprised 114 children (56 boys and 58 girls) aged from 1.5 months to 14.9 years, with diagnosed AD according to Hanifin and Rajka¡¯s criteria. The severity of the illness was assessed by the SCORAD index and the following were analysed to recognize hypersensitivity to food allergens: anamnesis data, total IgE antibodies, specific IgE antibodies and the results of the skin prick test (SPT) for food allergens. Results: 61.4% of children had a moderate form of the illness, the median SCORAD index was 28.5 points. There was a significant correlation with the total SCORAD index values for: spread (p< 0.0001), intensity (p<0.0001) and subjective signs (p<0.0001), as well as a correlation between the parameters: spread and intensity of changes (p < 0.0001); spread and subjective signs (p< 0.0001); intensity and subjective signs (p < 0.0001). Hypersensitivity to food allergens was found in 28% of children tested (history of hypersensitivity to food 47.5%, high total IgE antibodies 56.1%, SPT positive 32.4%, specific IgE antibodies to food allergens 28%), and the most frequent allergens responsible were cow¡¯s milk, 12.3% and eggs in 5.3% children. Conclusion: The most common was the moderate form of illness, and hypersensitivity to food allergens was significantly present. By removal of the responsible allergen, we can contribute to a reduction in the intensity of changes. %K atopic dermatitis ¡¤ SCORAD index¡¤ hypersensitivity to food allergens. %U http://saliniana.com.ba/index.php?journal=ams&page=article&op=view&path%5B%5D=220