摘要
目的探讨血清中14种食物不耐受特异性IgG抗体与口腔溃疡的关系，寻求该病食物相关因素诊疗依据。方法应用酶联免疫法检测40例口腔溃疡患者血清中食物特异性IgG抗体水平。结果40例患者食物不耐受特异性IgG抗体升高1～8种不等，总阳性率为100．0％，2种以上升高者为80．0％。食物特异性IgG抗体升高依次为小麦（47．5％）、牛奶（42．5％）、鳕鱼（40．0％）、牛肉（30．0％）、猪肉（22．5％）、鸡肉（15．0％）、虾米（12．5％）、鸡蛋（12．5％）、蘑菇（5．0％）、番茄（5．0％）、大米（5．0％）、大豆（5．0％）、螃蟹（5．0％）、玉米（2．5％）。根据试验结果调整所有患者的饮食，患者症状在1月内明显改善者占45．0％，症状有所改善者占47．5％，无效者占7．5％，总有效率为92．5％。结论测定食物不耐受特异性IgG抗体对口腔溃疡的诊疗有重要意义。
Objective To explore the relationship between food intolerance-specific serum IgG antibodies and mouth ulcer, so as to seek for food related factors and to provide a diagnostic basis for clinical diagnosis and treatment. Methods Enzyme linked immunosorbent assay （ELISA） was applied to detecting food intolerance-specific serum IgG antibody level in 40 patients with mouth ulcer. Results One to eight kinds of food intolerance-specific serum IgG antibodies were elevated in 40 patients, and the total positive rate was 100.0%. The positive rate accounted for 80.0% as patients with at least two elevated antibodies as concerned. According to food intolerance-specific serum IgG antibodies, the food in order was wheat （47. 5%）, milk （42. 5%）, ling （40.0%）, beef （30.0%）, pork （22. 5%）, chicken （15.0%）, shrimp （12.5%）, egg （12.5%）, mushroom （5.0%）, tomato （5.0）, rice （5.0%）, soybean （5.0%）, crab （5.0%）, and corn （2.5%）. Adjustment of food according to the experimental results alleviates the patientsr symptoms. Within 1 month,45.0% of the cases had significant symptomatic relief, 47.5% had moderate relief and no effect was observed in 7.5% of the cases （total effective rate was 92. 5%）. Conclusion The measurement of 14 common foods intolerance-specific IgG antibodies might be very useful for diagnosis and treatment of mouth ulcer.
出处
《国际检验医学杂志》
CAS
2008年第1期16-17,共2页
International Journal of Laboratory Medicine
