口腔黏膜病患者食物不耐受特异性IgG抗体的检测  

The detection of food intolerance specific IgG antibody in patients of oral mucosal diseases

作　　者：王翠环[1] 陈瑞扬 尚建伟[2] 关永强[1] 王国庆[1] 张黎黎[1] 佟心 

机构地区：[1]天津市口腔医院检验科,300041 [2]天津市口腔医院粘膜科,300041

出　　处：《现代口腔医学杂志》2014年第3期133-135,共3页Journal of Modern Stomatology

摘　　要：目的分析不同口腔黏膜病患者血清中14种食物不耐受特异性IgG抗体水平,为口腔黏膜疾病的防治提供相关依据。方法采用酶联免疫吸附法对两组204例样本检测食物不耐受特异性IgG抗体水平。结果患者组食物不耐受IgG抗体阳性率明显高于健康对照组,差异有显著性意义(P<0.01)。各种食物不耐受IgG抗体阳性率依次为蛋清/蛋黄(42.5)、牛奶(37.3)、大豆(12.6)、>大米(9.8)、蟹(6.8)、鳕鱼(4.0)、虾(4.0)、西红柿(4.0)、小麦(3.4)、猪肉(2.9)、鸡肉(2.9)、蘑菇(2.3)、牛肉(1.7)、玉米(1.7)。根据实验结果调整患者饮食,随访3到6个月,症状有所改善者占80(108/135)。结论部分口腔黏膜病患者体内可产生食物特异性IgG抗体,及时禁食不耐受食物,对口腔黏膜病的防治有重要价值。Objective To analyze the levels of 14 food intolerance specific IgG antibodies in different patients of oral mucosal diseases, and provide related bases for prevention and treatment of oral mucosal diseases. Methods Measure the levels of specific IgG antibodies on food intolerance by Enzyme-linked Immunosorbent Assay in 204 samples. Results The positive percentage of food intolerance specific IgG antibodies in patient group was apparently higher than the control group （P〈0.01）, and that difference makes great sense. The positive percentage of egg whitelyolk was （42.5%）, followed by milk （37.3%）, soybean （12.6%）, rice （9.8%）, crab （6.8%）, cod （4.0%）, shrimp （4.0%）, tomato （4.0%）, wheat （3.4%）, pork （2.9%）, chicken （2.9%）, mushrooms （2.3%）, beef （1.7%） and corn （1.7%）. All patients were followed up for 3 -6 months as their diets were adjusted according to the experimental results, 80% （ 108/135 ） of the cases had symptomatic relief to some extent. Conclusion Part of the patients can produce food intolerance specific IgG antibodies, avoiding the intolerable food from diets in time is of great value in clinical prevention and treatment of oral mueosal diseases.

关 键 词：食物不耐受 特异性IGG抗体 口腔黏膜病 

分 类 号：R781.5[医药卫生—口腔医学]