Protein Contact Dermatitis
Protein contact dermatitis is an immediate type reaction to proteins that contact skin which is already damaged by eczema or other inflammation. It produces an itchy, urticarial or eczematous flare within minutes to a few hours of contact.
It occurs mostly in food handlers (cooks, bakers, butchers, fishmongers), healthcare workers using latex gloves, farm and veterinary workers, and hairdressers. It is more frequent in people with chronic hand eczema and atopy.
Causes are raw meat and fish, vegetables, fruit, egg, flour, enzymes, latex, animal dander and saliva, and plant sap. Latex allergic people may cross-react with banana, avocado, kiwi and chestnut.
Pathophysiology.
Proteins penetrate damaged skin and bind specific IgE on mast cells, causing histamine release and a late phase eczematous response. A subgroup also shows delayed type IV hypersensitivity. Skin damage from chronic eczema enables sensitisation, and allergen exposure sustains the dermatitis.













