慢性荨麻疹患者食物过敏原特异性IgE及IgG检测  

Detection of food allergen-specific IgE and IgG in patients with chronic urticaria

作　　者：赵俊芳[1] 李桂珍[1] 赵宏丽[1] 李孟娟[1] 

机构地区：[1]天津市中医药研究院附属医院检验中心,300120

出　　处：《中华皮肤科杂志》2012年第3期203-204,共2页Chinese Journal of Dermatology

摘　　要：目的探讨慢性荨麻疹患者食物过敏原检测的意义。方法对502例慢性荨麻疹患者进行食物过敏原特异性IgE与IgG检测，并进行统计学分析；同时对花生、黄豆、牛奶等过敏原的特异性IgE与IgG不同结果组进行双盲安慰剂食物激发试验。结果188例患者食物过敏原特异性IgE阳性，阳性检出率为37．4％，其中腰果、花生黄豆阳性率较高；362例患者至少对1种食物过敏，IgG阳性检出率为72．1％，牛奶、鸡蛋、虾蟹为主要过敏原。双盲安慰剂食物激发试验证实，两种抗体检测都有假阳性与假阴性。结论临床医生应在慢性荨麻疹的治疗中注意筛查食物过敏原，特别是IgG介导的过敏反应。Objective To evaluate the roles of food allergen detection in patients with chronic urticaria. Methods Food allergen-specific IgE and IgG were detected in 502 patients with chronic urticaria and 100 normal human controls. Double-blind, placebo-controlled food challenge （DBPCFC） test was performed in patients who were proved to be positive or negative for food-specific IgG or IgE. Results Food-specific IgE was detected in 37.45% （188/502） of the patients, with cashew, peanuts and soybeans as the most common allergens. The detection rate of food-specific IgG was 72.11% （361/502）, with the major allergens being milk, egg, shrimp and crab. DBPCFC revealed false positivity and negativity in the detection of food-specific IgG and IgE. Conclusions Clinicians should pay attention to food allergen detection in the treatment of chronic urticaria, especially in the treatment of allergy mediated by IgG antibodies.

关 键 词：过敏原特异性IGE 食物过敏原 IgG介导 慢性荨麻疹 过敏原检测 患者 阳性检出率 双盲安慰剂 

分 类 号：R758.24[医药卫生—皮肤病学与性病学]