Eczema is associated with food allergies, and both commonly develop during the first year of life. Kelleher et al’s Cochrane review assessed the evidence regarding emollients and other interventions to prevent eczema and their effects on the development of food allergy.

They reviewed 33 randomized controlled trials in infants, all of which were without a pre-existing diagnosis of eczema, food allergy, or other skin condition, and found less evidence regarding the influence of skincare interventions on IgE (immunoglobulin E)-mediated food allergies.

On evaluating study-specific factors (eg, type of emollient, duration) and participant covariates (eg, age, FLG [filaggrin] genotype, family history of atopy), they found no interaction between these factors and the intervention on eczema risk. 

The difference between the intervention and control groups, like considering single and combination emollients of differing contents together, and the variability in control (standard care) were the prime limitations of the study.

Several ongoing researchers are assessing skin care interventions for the prevention of atopic dermatitis and food allergy. A recent study demonstrated that the daily use of emollients does not help to reduce the risk of eczema by the age of 2 years in high-risk patients.

The incidence of eczema has increased with the onset of the COVID-19 pandemic. Further, an increase in the incidence of eczema in the pediatric population, particularly among infants is also seen. 

Thus clinicians must familiarize themselves with evidence-based treatment regimens, from sources like the Cochrane Library, which would enable them to counsel patients effectively.

Source: Anderson J, Sivesind T. From the Cochrane Library: Skin Care Interventions in Infants for Preventing Eczema and Food Allergy, JMIR Dermatol 2021;4(2):e30197doi: 10.2196/30197