An analysis of 190 studies including 2.8 million children published in JAMA Pediatrics found that approximately 4.7% of children develop food allergy by age 6. The strongest risk factors for food allergy include several prior allergic conditions: atopic dermatitis in the first year of life (odds ratio [OR] 3.88, risk difference [RD] 12%); allergic rhinitis (OR 3.39, RD 10%); and wheeze (OR 2.11, RD 5%). Markers of skin barrier dysfunction, including elevated transepidermal water loss, …
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