High sensitization rate to food allergens in breastfed infants with atopic dermatitis

Background: The differences in the characteristics of breastfed and formula fed individuals with allergy have been addressed in few studies and remain controversial. Objective: To evaluate the effect of breastfed on the development of food allergy and sensitization against food allergens in infants with atopic dermatitis (AD). Methods: We reviewed 143 infants (77 boys and 66 girls) with AD who were younger than 6 months and were classified into the following 3 groups based on the type of feeding they received: breastfed, mixed feeding, and formula fed. All infants had never been fed egg or soy. The total and specific IgE levels were then assessed using a commercially available assay. Results: The total IgE level (P = .004) and egg specific IgE level (P = .002) were significantly higher in the BF group than in the FF group. The rate of sensitization to egg (P = .001) was also significantly higher in the BF group when compared with the FF group, as was the egg allergy rate (P = .004). Conclusion: Our results suggest that breastfeeding might not always be beneficial in allergy prevention in some high-risk infants.