3.7. Prediction of FS according to SCORAD scores, TEWL levels, and SCH levels
We used ROC curves to determine the area under the curve (AUC), sensitivity, and specificity of cut-off points for SCORAD score, TEWL, and SCH level in predicting sensitisation to the following common allergens: cow’s milk, egg, almond, peanut, and goat’s milk (Table 4, Figure S3, S4, S5).
The SCORAD score was a good predictor of sensitisation to egg yolk (AUC = 0.75, p < 0.001), beef (AUC = 0.71, p = 0.001), almond (AUC = 0.82, p < 0.001), peanut (AUC = 0.81, p < 0.001), and goat’s milk (AUC = 0.74, p< 0.001) in children with AD. Additionally, the SCORAD score was moderately able to predict sensitisation to cow’s milk (AUC = 0.63,p = 0.02) and egg white (AUC = 0.68, p = 0.001). Generally, the SCH level in children with lesional skin had good predictive value for sensitisation to peanut (AUC = 0.73, p< 0.05) and goat’s milk (AUC = 0.72, p < 0.05), moderately predictive value for sensitisation to cow’s milk (AUC = 0.62, p = 0.03), egg white (AUC = 0.65, p = 0.009), egg yolk (AUC = 0.64, p = 0.04), almond (AUC = 0.63, p = 0.05), and beef (AUC = 0.66, p = 0.01). However, the TEWL level had low predictive value for FS in children with AD.