They identified three functional groups of proteins to be altered in non-lesional skin of atopic dermatitis patients with food allergy: (I) keratin intermediate filaments, (II) proteins associated with inflammatory responses (S100 proteins, alarmins, protease inhibitors), and (III) glycolysis and oxidative stress response proteins (glycolytic enzymes, oxidative stress response enzymes) [92]. Here, HK1 is linked to food allergy.