Food allergy as a risk factor for acne

Acne is a multifactorial disease in which genetic, hormonal, environmental and nutritional factors are involved. Data on the role of food and other etiological forms of allergy in the development of acne, as well as the nature of the sensitization spectrum, are extremely scarce, which makes the study relevant. The purpose of the study was to analyze the features of the spectrum of sensitization to food, pollen, fungal allergens in patients with acne and establish the role of food allergy in the development of the pathology. Material and methods. The study included patients with papulo-pustular acne of moderate severity aged 11 to 46 years (n=57). All patients underwent a specific allergologic examination, including skin prick testing with food, pollen and fungal allergens (Allergopharma, Germany). Results and discussion. The most significant food allergens in patients with acne were whole chicken egg, chicken egg protein and chicken meat (66.7, 61.4 and 52.9% respectively). Sensitization to barley and oat groats was noted in 50.0 and 47.9% of cases. Sensitization to cow's milk protein and beef was determined in 43.9 and 44.2% of cases. Meadow and cereal grasses were the most common among pollen allergens: 64.8 and 62.5% of cases, respectively. Among fungal allergens, a high frequency in the occurrence of sensitization to Alternaria alternata was revealed (67.9%). A positive clinical effect in the form of regression of skin inflammatory manifestations against the background of an elimination diet was noted in 71.9% of cases. Conclusion. The conducted study, based on the established high frequency of sensitization to food allergens in combination with the positive effect of elimination, taking into account the presence of common antigenic determinants, allows us to make an assumption about the role of food allergy as a risk factor for acne.