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Transepidermal water loss rises before food anaphylaxis and predicts food challenge outcomes
Charles F. Schuler IV, … , Nicholas W. Lukacs, James R. Baker Jr.
Charles F. Schuler IV, … , Nicholas W. Lukacs, James R. Baker Jr.
Published July 4, 2023
Citation Information: J Clin Invest. 2023;133(16):e168965. https://doi.org/10.1172/JCI168965.
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Clinical Research and Public Health Immunology Inflammation Article has an altmetric score of 104

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

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Abstract

BACKGROUND 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 food anaphylaxis in real time prior to clinical symptoms. We evaluated whether TEWL changes during an OFC could predict anaphylaxis onset.METHODS Physicians and nurses blinded to the TEWL results conducted and adjudicated the results of all 209 OFCs in this study. A study coordinator measured TEWL throughout the OFC and had no input on the OFC conduct. TEWL was measured 2 ways in 2 separate groups. First, TEWL was measured using static, discrete measurements. Second, TEWL was measured using continuous monitoring. Participants who consented provided blood samples before and after the OFCs for biomarker analyses.RESULTS TEWL rose significantly (2.93 g/m2/h) during reactions and did not rise during nonreacting OFCs (–1.00 g/m2/h). Systemic increases in tryptase and IL-3 were also detected during reactions, providing supporting biochemical evidence of anaphylaxis. The TEWL rise occurred 48 minutes earlier than clinically evident anaphylaxis. Continuous monitoring detected a significant rise in TEWL that presaged positive OFCs, but no rise was seen in the OFCs that resulted in no reaction, providing high predictive specificity (96%) for anaphylaxis against nonreactions 38 minutes prior to anaphylaxis onset.CONCLUSIONS During OFCs, a TEWL rise anticipated a positive clinical challenge. TEWL presents a monitoring modality that may predict food anaphylaxis and facilitate improvements in OFC safety and tolerability.

Authors

Charles F. Schuler IV, Kelly M. O’Shea, Jonathan P. Troost, Bridgette Kaul, Christopher M. Launius, Jayme Cannon, David M. Manthei, George E. Freigeh, Georgiana M. Sanders, Simon P. Hogan, Nicholas W. Lukacs, James R. Baker Jr.

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Figure 1

Influence of participants’ intrinsic characteristics on baseline TEWL.

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Influence of participants’ intrinsic characteristics on baseline TEWL.
(...
(A) Baseline TEWL results from 3 body areas (volar forearm, supraclavicular neck, upper posterior torso over the scapula). n = 10 per group. (B) Difference between baseline TEWL and TEWL at food dose 2 or 3 during the OFC. n = 9 per group. (C–H) Baseline TEWL on volar forearm shown by age (n = 107), sex (n = 107), race (n = 106), ethnicity (n = 105), BMI (n = 107), and AD status (n = 107). (C and G) Simple linear regression results with baseline static TEWL as the dependent variable and (C) age or (G) BMI as the sole independent variables.

Copyright © 2025 American Society for Clinical Investigation
ISSN: 0021-9738 (print), 1558-8238 (online)

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