过敏性紫癜患者食物特异性免疫球蛋白G抗体检测分析  

Detection of Food-specific Immunoglobulin G in Patients with Henoch-Schnlein Purpura

作　　者：黄勇[1] 姜玉暇[1] 曲岩磊[1] 

机构地区：[1]青岛市市立医院,青岛266011

出　　处：《中国中西医结合皮肤性病学杂志》2012年第4期228-229,共2页Chinese Journal of Dermatovenereology of Integrated Traditional and Western Medicine

摘　　要：目的探讨食物特异性免疫球蛋白G(immunoglobulin G,IgG)抗体在过敏性紫癜发病中所起的作用。方法采用酶联免疫吸附法检测55例过敏性紫癜患者血清中的食物特异性IgG抗体,并与48例荨麻疹及30例健康查体人员对照。结果过敏性紫癜组食物特异性IgG抗体阳性29例(阳性率为52.73%),荨麻疹组阳性10例(阳性率为20.83%),健康查体组阳性3例(阳性率为10%),过敏性紫癜组与健康查体组比较差异有统计学意义(P<0.001),过敏性紫癜组与荨麻疹组比较差异有统计学意义(P<0.001)。食物特异性IgG抗体阳性的过敏性紫癜患者禁食阳性食物后复发率低于未禁食组(P<0.05)。结论食物特异性IgG抗体可能在某些过敏性紫癜的发病中起一定作用。Objective To investigate the relationship between food-specific immunoglobulin G（IgG） and Henoch-Schnlein purpura.Methods Food-specific IgG were detected by enzyme-linked immunosorbant assay（ELISA） in 55 patients with Henoch-Schnlein purpura,48 patients with urticaria and 30 normal controls.Results The positive rate of food-specific IgG was 52.73% in patients with Henoch-Schnlein purpura,20.83% in patients with urticaria and 10% in normal controls.The positive rate of food-specific IgG in patients with Henoch-Schnlein purpura was significantly higher than that in patients with urticaria（P0.001） and that in normal controls（P0.001）.The recurrence rate of Henoch-Schnlein purpura was lower in patients who eliminated allergic foods than those who did not eliminate allergic foods（P0.05）.Conclusion Food-specific IgG may play a role in the development of some Henoch-Schnlein purpura.

关 键 词：过敏性紫癜 食物不耐受 免疫球蛋白 

分 类 号：R758.29[医药卫生—皮肤病学与性病学]