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1、580TianjinMedJ,Jul2011,Vol39No7doi:10.3969/j.issn.0253-9896.2011.07.002天津地区食物过敏患者sIgG检测结果分析*△王萍李会强陈寅李韶深摘要目的:了解天津地区过敏患者血清食物过敏原特异性IgG(sIgG)的表达情况,探讨食物不耐受与过敏性皮肤病的关系。方法:应用酶联免疫吸附试验(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抗体进行检测,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
2、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(58.1%)。在14种食物中,食物过敏原sIgG升高以鸡蛋(51.9%)最多见,其次分别是蟹(21.6%)、虾(19.3%)、牛奶(16.5%),猪肉sIgG阳性率(0.5%)最低。另外,≤14岁患者与>14岁患者对鸡蛋、牛奶、蟹、虾、小麦、西红柿过敏情况差异有统计学意义(均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:鸡蛋、甲壳类(蟹、虾)、牛奶是食物变态反
3、应性疾病的主要过敏原。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。关键词食物过敏免疫球蛋白G变应原皮肤疾病酶联免疫吸附测定天津AnalysisofsIgGDetectioninPatientswithFoodAllergyinTianjinAreaWANGPing,LIHuiqiang,CHENYin,LIShaoshenTianjinMedicalUniversity,Tianjin300070,ChinaAbstractObjective:Toinvestigatetherelations
4、hipbetweenfoodintoleranceandallergenicdermatosisbydetectingtheserumleveloffoodallergenspecificIgG(sIgG)inallergicpatients.Methods:Enzymelinkedimmunosorbentassay(ELI⁃SA)wasusedtodetectsIgGin834patientssuspectedfoodhypersensitivitydiseaseofTianjinarea.The
5、characteristicsofkindsoffoodallergenswereanalyzed.Results:TherewereincreasedfoodallergensIgG(1ormore,upto11kinds)in638pa⁃tientsof834,andthetotalpositiveratewas76.5%,amongwhichthecasesofintoleranceto1or2kindsoffoodoccupiedthemostproportion(58.1%).Whenref
6、ertothe14kindsoffoodallergensIgGinthisinvestigation,thepositiverateofeggwhite/eggyolkwasthehighest(51.9%),andfollowedbycrab(21.6%),shrimp(19.3%),milk(16.5%).AndthelowestpositiverateofsIgGwaspork(0.5%).Besides,therewastheagedifferencesinpositiverateofsIg
7、Gamongtheegg,milk,crab,shrimp,wheatandtomatoes(P<0.01).Therewere171onesamongthe241patientswerepositiveinfoodallergentest,andthepositiveratewas71.0%.Conclusion:Theresultssuggestthategg,crustacea(crab,shrimp)andmilkarethemajorfoodallergensinfoodallergicdi
8、seases.Thesymptomsoffoodallergyorfoodintoleranceareassociatedwithallergenicdermatosis.KeywordsfoodhypersensitivityimmunoglobulinGallergensskindiseasesenzyme-linkedimmunosorbentas⁃sayTianjin食物变态反应性疾病分为IgE型食物变态反应行分析,现报告如下。[1]和IgG型食