Characteristics of allergic reactions to lemon and their prevention in patients with atopic dermatitis

Lygina Yu.A.

Donetsk State Medical University named after M. Gorky, Donetsk People Republic, Russia

Objective – to evaluate the frequency and characteristics of allergic reaction manifestations caused by lemon consumption in persons suffering from atopic dermatitis and having food allergies, and to determine the possibility and safety of introducing this food product into their diet.

Methods. A total of 201 patients with atopic dermatitis and food allergies were examined under war-time conditions to determine the frequency of allergic reactions to lemon. The patients with identified reactions, along with another 115 patients, underwent an in-depth examination. In addition to clinical examination (using the SCORAD index, etc.) and total IgE, lemon-specific sIgE, IL-4, IL-5 levels were determined. All patients were given questionnaires. Some patients underwent skin tests (prick and prick-to-prick tests with different parts of the lemon fruit and differentiated thermal exposure, etc.). Lemon was introduced into the diet in increasing quantities for a selected group of patients with no contraindications and sensitization to lemon, at their or their parents' request (12 perons). Statistical analysis was performed on the found data.

Results. Among the individuals examined under war-time conditions, allergic reactions to lemon were recorded in 9.5±2.1%. It should be noted that hyperergic reactions appeared more frequent in females. In addition, characteristic features of the reactions to lemon (conditions of occurrence, their clinical characteristics, etc.) were noted. It has been shown that the introduction of lemon in small quantities to individuals suffering from atopic dermatitis without sIgE, carried out outside of an exacerbation period, is well tolerated by them in the absence of contraindications, and does not cause exacerbations.

Conclusions. Allergic reactions to lemon are recorded with high frequency and have characteristic features. The introduction of lemon into the diet of examined individuals without sensitization and contraindications does not cause undesirable consequences.