摘要
目的为了比较荨麻疹患者特异性IgG4、IgG和IgE介导的食物过敏反应,建立食物过敏原暴露状况的生物指标。方法采用化学发光免疫分析法测定了508例荨麻疹患者12种食物过敏原特异性IgG4、IgG和IgE。结果虾蟹、牛奶、鱼、鸡蛋、猪牛羊肉是荨麻疹患者的主要食物过敏原,患者血清特异性IgG、IgG4、IgE的阳性率分别为82.9%、61.4%、93.9%,不同年龄段的主要过敏原有差异(P<0.05),而不同性别间无差异,不同食物过敏原在特异性IgG、IgG4、IgE检测中阳性率也存在差异;虾蟹、牛奶、鱼类以及猪牛羊肉在所有检测中阳性率较高。结论在食物过敏原筛查中特异性IgG、IgG4、IgE不能相互替代,联合测定IgG、IgG4、IgE更具有临床意义。
Objective To compare specific IgG, IgG4, IgE of patients with urticaria and find biological indicators of food allergen. Methods special IgG,IgG4 and IgE of 500 patients with urticaria were detected by chemiluminescence immune analysis. Results The results showed that shrimp and crab,fish,egg,milk and meat are major food allergen for urticaria. The positive rates of specific IgG, IgG4, IgE were 82.9 %, 61.4 % and 93.9 %, respectively in serum. Major allergen were different in different age group （P〈0.05）, but no significant difference between different gender. And there were positive rate difference for different food allergen spectifc IgG,IgG4, IgE detection. The positive rate of shrimp and crab, fish,milk and meat were high in all detection. Conclusion Detection of specific IgG, IgG4 and IgE cannot be replaced each other in the food allergen screening. Simultaneous detection of IgG, IgG4 and IgE is more significant in clinical detection.
出处
《国际检验医学杂志》
CAS
2013年第6期647-648,650,共3页
International Journal of Laboratory Medicine
基金
江西省萍乡市科技计划项目(2011-58)
关键词
荨麻疹
食物过敏
变应原
免疫球蛋白类
urticaria
food hypersensitivity
allergens
immunoglobulins
