OBJECTIVES: To describe the prevalence of atopic eczema (AE) and to find the characteristics of the diet of children with AE. DESIGN: Descriptive, transversal study. SETTING: Primary schools. MAIN MEASUREMENTS: The study used the standardized and validated questionnaire of the ISAAC phase III study, which finds the prevalence of AE in children and enables inter-centre comparison to be conducted. A questionnaire about food consumption was included. The prevalence ratio (PR) of AE and food consumption (95% confidence intervals) was calculated. RESULTS: A total of 28 448 children aged 6-7 were included in the study. The prevalence of clinically diagnosed AE was 15.35% in boys and 15.24% in girls. The foods most often consumed were: dairy and cereals, followed by rice, pasta, and eggs. The least consumed were: butter, margarine, and fast food. The PR for children who consumed pasta was (PR=1.35), seafood (PR=1.28), cereals (PR=1.26), eggs (PR=1.13), and meat (PR=1.09). CONCLUSIONS: The prevalence of AE in Spain was 15.3%, and was associated with food consumption. The consumption of dairy products, cereals, and olive oil was appropriate. The intake of fruit, vegetables, seafood, and legumes was below the recommended amounts. Future studies on the question are needed.
OBJECTIVES: To describe the prevalence of atopic eczema (AE) and to find the characteristics of the diet of children with AE. DESIGN: Descriptive, transversal study. SETTING: Primary schools. MAIN MEASUREMENTS: The study used the standardized and validated questionnaire of the ISAAC phase III study, which finds the prevalence of AE in children and enables inter-centre comparison to be conducted. A questionnaire about food consumption was included. The prevalence ratio (PR) of AE and food consumption (95% confidence intervals) was calculated. RESULTS: A total of 28 448 children aged 6-7 were included in the study. The prevalence of clinically diagnosed AE was 15.35% in boys and 15.24% in girls. The foods most often consumed were: dairy and cereals, followed by rice, pasta, and eggs. The least consumed were: butter, margarine, and fast food. The PR for children who consumed pasta was (PR=1.35), seafood (PR=1.28), cereals (PR=1.26), eggs (PR=1.13), and meat (PR=1.09). CONCLUSIONS: The prevalence of AE in Spain was 15.3%, and was associated with food consumption. The consumption of dairy products, cereals, and olive oil was appropriate. The intake of fruit, vegetables, seafood, and legumes was below the recommended amounts. Future studies on the question are needed.
Authors: H Williams; C Robertson; A Stewart; N Aït-Khaled; G Anabwani; R Anderson; I Asher; R Beasley; B Björkstén; M Burr; T Clayton; J Crane; P Ellwood; U Keil; C Lai; J Mallol; F Martinez; E Mitchell; S Montefort; N Pearce; J Shah; B Sibbald; D Strachan; E von Mutius; S K Weiland Journal: J Allergy Clin Immunol Date: 1999-01 Impact factor: 10.793
Authors: M D Aroca García; J F Menárguez Puche; C Luna Rodríguez; P A Alcántara Muñoz; J J Herranz Valera; M Canteras Jordana Journal: Aten Primaria Date: 1997-02-15 Impact factor: 1.137
Authors: Rosalie K Woods; Frank Thien; Joan Raven; E Haydn Walters; Michael Abramson Journal: Ann Allergy Asthma Immunol Date: 2002-02 Impact factor: 6.347
Authors: S Farchi; F Forastiere; N Agabiti; G Corbo; R Pistelli; C Fortes; V Dell'Orco; C A Perucci Journal: Eur Respir J Date: 2003-11 Impact factor: 16.671