天津医药

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天津地区食物过敏性患者sIgG检测结果分析

王萍1,李会强2   

  1. 1. 天津医科大学，皖南医学院　
    2. 天津医科大学免疫学教研室
  • 收稿日期:2010-06-18 修回日期:2011-03-17 出版日期:2011-07-15 发布日期:2011-07-15
  • 通讯作者: 李会强

Analysis to food allergy patients sIgG detection results in Tianjin

  • Received:2010-06-18 Revised:2011-03-17 Published:2011-07-15 Online:2011-07-15

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摘要： 目的 检测过敏患者血清食物过敏原sIgG，探讨食物不耐受与过敏性皮肤病的关系。方法 应用酶联免疫吸附法（ELISA）对834例疑似食物变态反应性疾病患者血清中食物过敏原的sIgG抗体检测，分析食物过敏原种类特点。结果 834例患者中有638例有1～11 种不等的食物过敏原sIgG升高，总阳性率为76.5 %，其中存在1～2 种食物不耐受的比例最高，占58.15 %。在14 种食物中，食物过敏原sIgG升高以蛋清/蛋黄（51.9%）最多见，其次分别是蟹（21.6%）、虾（19.3%）、牛奶（16.5%）, 猪肉（0.5 %）sIgG阳性比率最低。另外，鸡蛋、牛奶、蟹、虾、小麦、西红柿六种食物阳性率存在年龄的差异（P < 0. 01) 。241例皮肤病患者中有171例食物过敏原检测结果呈阳性,阳性反应率为71.0 %。结论 蛋清/蛋黄、甲壳类(蟹、虾) 、牛奶是食物变态反应性疾病的主要过敏原。某些食物在不同年龄中有很高的不耐受率和不耐受程度，可能是食物过敏的主要原因之一。食物过敏或食物不耐受的症状与皮肤过敏性疾病关系密切。

关键词: 食物过敏原, 食物不耐受, sIgG, 皮肤病

Abstract: Objective: To discuss the relationships between food intolerance and allergenic dermatosis by determination of food allergen specific IgG (sIgG) in the serum of food allergy patients. Methods: Enzyme linked immunosorbent assay (ELISA) was used to detect sIgG for 834 cases of suspect food hypersensitivity disease patients, characteristic of the kinds of food allergens was analyzed. Results: 638 patients were positive in 1～11 kinds of food allergen sIgG, and the total positive rate was 76.5%, among which the cases of intolerance to 1 or 2 kinds of food occupied the most proportion and had a rate of 58.15%.When refer to the 14 kinds of food allergen sIgG in this investigation，the positive rate of egg white/egg yolk was highest，account for 51.9%，and followed by crab (21.6%), shrimp (19.3%), milk (16.5%) ,and the positive rate of pork was 0.5%, which was of lowest rate. Besides，the positive rate of egg, milk, crab, shrimp, wheat and tomato showed age differences (p<0.01). There were 171 patients among the 241 subjects suffered from dermatosis had positive results in food allergen test，and the positive rate was 71.0%. Conclusions: egg white/egg yolk, crustacea (crab, shrimp) and milk are the major food allergens in food allergic diseases. Some kinds of food have great level of intolerance, which is perhaps the main cause of food allergy. The symptoms of food allergy or food intolerance have close correlation with allergenic dermatosis.

Key words: Food allergy, Food intolerance, Specific IgG, skin