Transepidermal water loss rises before food anaphylaxis and predicts food challenge outcomes

• Published in: The Journal of clinical investigation Vol. 133; no. 16; pp. 1 - 12
• Main Authors: Schuler, Charles F., O’Shea, Kelly M., Troost, Jonathan P., Kaul, Bridgette, Launius, Christopher M., Cannon, Jayme, Manthei, David M., Freigeh, George E., Sanders, Georgiana M., Hogan, Simon P., Lukacs, Nicholas W., Baker, James R.
• Format: Journal Article
• Language: English
• Published: United States American Society for Clinical Investigation 15.08.2023
• Subjects: Analysis; Anaphylaxis; Biomedical research; Clinical Medicine; Dermatitis; Development and progression; Diagnosis; Food allergies; Food allergy; Health aspects; Immunology; Inflammation; Interleukin 3; Methods; Permeability; Prognosis; Risk factors; Skin; Skin tests; Tryptase; Water in the body; Water loss; United States; United States > US; Allergy; Inflammation; Immunology; Diagnostics; Clinical practice

Food allergy (FA) is a growing health problem requiring physiologic confirmation via the oral food challenge (OFC). Many OFCs result in clinical anaphylaxis, causing discomfort and risk while limiting OFC utility. Transepidermal water loss (TEWL) measurement provides a potential solution to detect f...