Translated title of the contribution: Skin tests in elderly patients

P. Orlandoni, G. Gaggiotti, L. Spazzafumo, G. Boccoli, L. Amadio, A. Boccoli, S. Ambrosi, T. Bartolacci, R. La Rocca

Research output: Contribution to journalArticlepeer-review


The Skin Tests (ST) present their limitation in the nutritional assessment as they are not only influenced by nutritional state, but also by other factors, both pathological and physiological (sex, age, geographical area). We present the results of a study on the ST response in a selected population, over 60 years of age and living in the same geographical area. ST (Multitest-IMC, Merieux) were performed in 274 individuals (125 Males and 149 Females), selected in a randomized way and divided into four age classes: 60-64 (36 M and 45 F), 65-69 (33 M and 44 F), 70-74 (38 M and 30 F), ≥75 (18 M and 30 F). Positive responses to ST were noted in 80.3% of population studied; the incidence of anergy was statistically higher among females (29.5%) than males (8.0%) and among age class ≥75 (41.7%) than the other three classes (17.7%). The mean response to ST expressed in millimetres was significantly lower among females (6.8 ± 4 mm) than males (12.6 ± 6 mm) as well as the mean number of positive antigens in normoergic subjects (F = 2.0, M = 3.1), while there were no significant variations among the four age classes about these parameters. We found the highest incidence of positive response for Tuberculin (67.2%), Candida (61.8%) and Diphtheria (50.0%); there was no positive response to glycerine used as control antigen. In conclusion, our population presents a lower response to ST among females and a higher percentage of anergy in the age class over 75 years.

Translated title of the contributionSkin tests in elderly patients
Original languageItalian
Pages (from-to)99-105
Number of pages7
JournalRivista Italiana di Nutrizione Parenterale ed Enterale
Issue number2
Publication statusPublished - 1990

ASJC Scopus subject areas

  • Critical Care and Intensive Care Medicine
  • Anatomy
  • Nutrition and Dietetics
  • Food Science


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