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