Staphylococcus aureus Linked to Food Sensitization in Eczema

 For children with eczema, Staphylococcus aureus (S. aureus) colonization is associated with food sensitization and allergy independent of eczema severity, according to a study published online May 31 in the Journal of Allergy and Clinical Immunology.

Olympia Tsilochristou, M.D., from King's College London, and colleagues conducted a secondary analysis to examine the correlation of S. aureus colonization with specific immunoglobulin E (sIgE) production to common food allergens and allergies in early childhood in relation to eczema severity. In the Learning Early About Peanut Allergy (LEAP) study, eczema severity was assessed and skin/nasal swabs were cultured for S. aureus. sIgE levels were measured to identify sensitization.

The researchers found that across the LEAP study, there was a significant correlation for skin S. aureus colonization with eczema severity; at 12 and 60 months of age, there was a correlation with subsequent eczema deterioration. At any point in time, skin S. aureus colonization was associated with elevated levels of hen's egg white and peanut sIgE, independent of the severity of eczema. At 60 and 72 months of age, participants with S. aureus were more likely to have persistent egg allergy and peanut allergy, independent of eczema severity.

"S. aureus has been implicated in the development and severity of atopic diseases, namely eczema, allergic rhinitis, and asthma; our findings extend these observations to the development of food allergy independent of eczema severity," the authors write.

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