European Surveillance System on Contact Allergies (ESSCA): Characteristics of patients patch tested and diagnosed with irritant contact dermatitis.

Loman, Laura; Uter, Wolfgang; Armario-Hita, José C; Ayala, Fabio; Balato, Anna; Ballmer-Weber, Barbara K; Bauer, Andrea; Bircher, Andreas J; Buhl, Timo; Czarnecka-Operacz, Magdalena; Dickel, Heinrich; Fuchs, Thomas; Giménez Arnau, Ana; John, Swen M; Kränke, Birger; Kręcisz, Beata; Mahler, Vera; Rustemeyer, Thomas; Sadowska-Przytocka, Anna; Sánchez-Pérez, Javier; ... (2021). European Surveillance System on Contact Allergies (ESSCA): Characteristics of patients patch tested and diagnosed with irritant contact dermatitis. Contact dermatitis, 85(2), pp. 186-197. Wiley 10.1111/cod.13833

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BACKGROUND

Irritant contact dermatitis (ICD) is caused by the acute locally toxic effect of a strong irritant, or the cumulative exposure to various weaker physical and/or chemical irritants.

OBJECTIVES

To describe the characteristics of patients with ICD in the population patch tested in the European Surveillance System on Contact Allergies (ESSCA; www.essca-dc.org) database.

METHODS

Data collected by the ESSCA in consecutively patch-tested patients from January 2009 to December 2018 were analyzed.

RESULTS

Of the 68 072 patients, 8702 were diagnosed with ICD (without concomitant allergic contact dermatitis [ACD]). Hand and face were the most reported anatomical sites, and 45.7% of the ICD was occupational ICD (OICD). The highest proportions of OICD were found in metal turners, bakers, pastry cooks, and confectionery makers. Among patients diagnosed with ICD, 45% were found sensitized with no relevance for the current disease.

CONCLUSIONS

The hands were mainly involved in OICD also in the subgroup of patients with contact dermatitis, in whom relevant contact sensitization had been ruled out, emphasizing the need for limiting irritant exposures. However, in difficult-to-treat contact dermatitis, unrecognized contact allergy, or unrecognized clinical relevance of identified allergies owing to incomplete or wrong product ingredient information must always be considered.

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