DOI: http://dx.doi.org/10.18203/issn.2455-4529.IntJResDermatol20214208

Knowledge, attitude and behaviour study on urticaria patients towards urticaria and diet

Sane Roja Renuka, Suzsmi Latha, D. Manoharan, Geo Danny C., Ramesh T. V.

Abstract


Background: Urticaria (‘hives’ or ‘nettle rash’) consists of blanchable, erythematous, edematous papules or wheals. These wheals vary in size from 1 mm to many centimetres, and are usually very itchy. They are caused by vasoactive mediators, predominantly histamine, released from mast cells. In majority of cases, the wheals are transient, lasting for only a few hours in any one place, but with new wheals appearing in other places. The aim of the study was to assess the knowledge, attitude and behaviour towards urticaria and diet among patients.

Methods: A cross sectional study was done among urticarial patients visiting DVL OPD at Sree Balaji medical college and hospital using self-reported questionnaire from January to February 2021. Questionnaire was designed in manner that general population can understand and was distributed randomly irrespective of gender. Sample size of 50 was taken.

Results: The results of the study revealed that most of the patient had the knowledge about urticaria and were aware about their trigger factors. Regarding behaviour most of the patients were ready to do lifestyle modifications. Regarding attitude urticarial patient had no problems mingling with the normal people.

Conclusions: Urticaria is a relapsing condition with impact on quality of life. Specific elimination diets have observed high rates of response after a duration of 3 weeks. It has been confirmed that some patients experience worsening of symptoms after ingestion of foods including food additives as well as foods such as tomatoes, herbs, seafood, alcohol, and others.


Keywords


Urticaria, Diet, Wheals, Hives

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