A Hospital Based Prospective Study to Evaluate the Risk Factors for Chronic Urticaria Amongst Children

Abstract

Background: Urticaria is a disease characterized by erythematous, edematous, itchy and transient urticarial plaques, and covering the skin and mucous membranes. Also known as hives among people. The present study was conducted to evaluate the risk factors for Chronic Urticaria Amongst Children. Materials and Methods: This Hospital Based Prospective Study was conducted to evaluate the Risk Factors for Chronic Urticaria Amongst Children of age group 5 to 13 year-old. 2130 children were included in this study. The modified urticaria activity score (UAS) was used to assess disease severity. The presence of factors that might induce urticaria were also noted. Blood sampling was performed to measure white blood cell count, vitamin D, total eosinophil count (TEC), and total IgE levels. Statistical analysis was performed using SPSS version 22.0 (IBM Co, Armonk, NY, USA). Results: In the present study a total of 2130 subjects were included in the study in which 84.50% were control and 15.49% were having urticaria. Mean age of controls was 8.56yrs and urticaria was 8.40yr. The characteristics of the 324 subjects with urticaria, which included 267 subjects with acute urticaria and 57 with chronic urticaria. The maximum UAS for wheals and pruritus was significantly higher in subjects with chronic urticaria than in those with acute urticaria. Risk factors for acute urticaria was food (40.44%) followed by environmental changes 36.70%. Risk factors for chronic urticaria was food (31.57%) followed by warm exposure (28.07%). Conclusion: The present concluded that among 324 subjects with urticaria, which included 267 subjects with acute urticaria and 57 with chronic urticaria. The maximum UAS for wheals and pruritus was significantly higher in subjects with chronic urticaria than in those with acute urticaria. Risk factors for acute urticaria was food (40.44%) followed by environmental changes 36.70%. Risk factors for chronic urticaria was food (31.57%) followed by warm exposure (28.07%).