Atopy and Urticaria-sensitization to Inhalant and Food Allergens in Patients with Urticaria

Abstract

Urticaria, also known as Hives, is a prevalent skin condition characterized by the activation of mast cells and basophils. Currently, anti-IgE therapy is one of the most effective and utilized treatments for managing the disease. The relation between skin atopy and cross-reactivity to various antigens in urticaria is still unclear and requires elucidation. This study investigates the relationship between food and aeroallergic sensitization (cross-reactivity) in patients with chronic immediate urticaria who do not have other clinically apparent allergic diseases. Serological tests were conducted on 54 antigens using the immunoblot method in 80 patients with ongoing CU, comprising 60% women and 40% men, with an average age of 29.3 years for women and 34.89 years for men. Sixty percent of the individuals in the studied group tested positive for food and/or inhalant allergens. A strong correlation (r = 0.891; p = 0.01) was established between the quantitative values of specific IgE to g12 and IgE antibodies for food allergens in the sensitized patients. The correlation coefficients for specific groups were as follows: r = 0.93 (p = 0.01) for group g3, r = 0.77 (p = 0.01) for group g1, and r = 0.91 (p = 0.01) for group g6.