Association of Staphylococcus aureus colonization with food allergy occurs independently of eczema severity - 05/08/19
for the
Immune Tolerance Network Learning Early About Peanut Allergy Study Team
Abstract |
Background |
Staphylococcus aureus has been implicated in the pathophysiology of eczema, allergic rhinitis, asthma, and food allergy. S aureus is a marker of more severe eczema, which is a risk factor for food sensitization/allergy. Therefore it might be that the association between S aureus and food allergy in eczematous patients is related to eczema severity.
Objective |
We sought to investigate the association of S aureus colonization with specific IgE (sIgE) production to common food allergens and allergies in early childhood independent of eczema severity. We additionally determined the association of S aureus colonization with eczema severity and persistence.
Methods |
In Learning Early About Peanut Allergy (LEAP) study participants eczema severity was assessed, and skin/nasal swabs were cultured for S aureus. Sensitization was identified by measuring sIgE levels. Peanut allergy was primarily determined by means of oral food challenge, and persistent egg allergy was primarily determined by using skin prick tests.
Results |
Skin S aureus colonization was significantly associated with eczema severity across the LEAP study, whereas at 12 and 60 months of age, it was related to subsequent eczema deterioration. Skin S aureus colonization at any time point was associated with increased levels of hen's egg white and peanut sIgE independent of eczema severity. Participants with S aureus were more likely to have persistent egg allergy and peanut allergy at 60 and 72 months of age independent of eczema severity. All but one of the 9 LEAP study consumers with peanut allergy (9/312) were colonized at least once with S aureus.
Conclusion |
S aureus, independent of eczema severity, is associated with food sensitization and allergy and can impair tolerance to foods. This could be an important consideration in future interventions aimed at inducing and maintaining tolerance to food allergens in eczematous infants.
Le texte complet de cet article est disponible en PDF.Graphical abstract |
Key words : Food sensitization, food allergy, peanut allergy, egg allergy, eczema, atopic dermatitis, Staphylococcus aureus, prevention, Learning Early About Peanut Allergy, microbiome
Abbreviations used : LEAP, LEAP-On, OR, SEB, sIgE, SPT
Plan
| Research reported in this publication was supported by the National Institute of Allergy and Infectious Diseases of the National Institutes of Health under award numbers NO1-AI-15416, UM1AI109565, HHSN272200800029C, and UM2AI117870. The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health. Additional support came from Food Allergy Research & Education (FARE; McLean, Va), the Medical Research Council & Asthma UK Centre, and the UK Department of Health through the National Institute for Health Research (NIHR) comprehensive Biomedical Research Centre award to Guy's & St Thomas' NHS Foundation Trust in partnership with King's College London and King's College Hospital NHS Foundation Trust. The clinical trials unit is supported by the National Peanut Board (Atlanta, Ga). The UK Food Standards Agency provided additional support for the costs of phlebotomy. G.L. acknowledges the Davis Foundation for academic support. O.T. received a research fellowship from the Clemens von Pirquet Foundation (Geneva, Switzerland). |
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| Disclosure of potential conflict of interest: O. Tsilochristou reports grants from the Clemens von Pirquet Foundation, Geneva, Switzerland, during the conduct of the study. G. du Toit, S. Radulovic, M. Basting, and G. Lack report grants from National Institute of Allergy and Infectious Diseases (NIAID)/National Institutes of Health (NIH), grants from UK Food Standards Agency (FSA), and other support from Food Allergy Research & Education (FARE), MRC & Asthma UK Centre, the UK Department of Health through the National Institute for Health Research, the National Peanut Board (NPB), and Osem. P. H. Sayre, K. Lawson, and M. L. Sever report grants from the NIAID/NIH during the conduct of the study. G. Roberts reports grants from the NIH during the conduct of the study. The rest of the authors declare that they have no relevant conflicts of interest. |
Vol 144 - N° 2
P. 494-503 - août 2019 Retour au numéro
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