32例过敏疾病患者血清14种食物过敏原特异性IgG抗体的检测  

Measurement of Spesific IgG to 14 Foods in the Serum of 32 Allergic Patients

作　　者：邹寒冰[1] 许以平[1] 

机构地区：[1]上海第二医科大学仁济医院过敏性疾病中心,上海200217

出　　处：《标记免疫分析与临床》2006年第1期13-15,共3页Labeled Immunoassays and Clinical Medicine

摘　　要：为探讨过敏疾病患者血清中14种食物过敏原的特异性IgG抗体水平,采用酶联免疫吸附法(ELISA)检测病人组32例,正常组22名。结果显示,病人组血清食物过敏原特异性IgG抗体有不同程度增高,阳性率依次为:虾34.4%,花生21.9%,鸡蛋18.8%,蟹15.6%,小麦12.5%,鳕鱼9.4%,玉米6.3%,大豆6.3%,牛肉3.1%,蘑菇3.1%,西红柿3.1%,鸡肉、猪肉、大米均为0;正常组仅鸡蛋、猪肉特异性IgG抗体轻度增高,阳性率均为4.5%,其余阴性。结论:过敏疾病患者血清食物过敏原特异性IgG抗体升高,说明此类患者体内产生特异性IgG抗体。食物过敏患者血清特异性IgG抗体升高明显,提示对临床确诊与防治食物过敏有重要意义。To evaluate the serum specific IgG to 14 food allergens in allergic patients, the food specific IgG was measured by ELISA in 32 allergic patients as well as 22 normal subjects. Resuits showed that the food specific IgG increased in 32 allergic patients. The positive rates for allergic patients were： shrimp： 34.4%, peanut：21.9%, egg：18.8%, crab：15.6%, wheat：12. 5%, lingo9. 4%, corn：6. 3%, soja：6. 3%, beef：3. 1%, mushroom.. 3. 1%, tomato：3. 1%, chicken.0, pork：0, rice：0. Only low increased levels of specific IgG to egg and pork in normal subjects were found with the same positive rate of 4.5 % and the specific IgG to other food were negative. The fact that the food specific IgG increased in allergic disease patients means that not only IgE but also IgG could be prodused in allergic patients and there exists some relation between the two antibodies. It suggests that the measurement of food specific IgG in patients suffering from food allergy might be useful for diagnosis, prevention and treatment for such patients.

关 键 词：特异性IGG抗体 食物过敏原 过敏原皮试 过敏性疾病 

分 类 号：R593.1[医药卫生—内科学]