Allergic sensitization through damaged skin: atopic, occupational, and stasis dermatitis

Abstract Preventing allergic contact dermatitis hinges on maintaining the integrity of the skin barrier and responding appropriately when it is disturbed. While intact skin is subject to sensitization via highly irritating allergens such as poison ivy, acutely inflamed and chronically inflamed skin are subject to sensitization to allergens without inherent irritant potential. In the chronically inflamed state of atopic dermatitis, sensitization to proteins such as food also carries a risk for systemic contact dermatitis via ingestion of the allergen. Minimizing the development of irritant dermatitis is key to preventing sensitization. However, in those with already chronically inflamed skin, reducing the use of products to the involved areas, recommending hypo-allergenic products with caution, and taking measures to prevent biofilm formation are also integral to preventing sensitization to chemicals and to proteins such as food and commensal organisms.