了解天津地区过敏患者血清食物过敏原特异性IgG(sIgG)的表达情况,探讨食物不耐受与过敏性皮肤病的关系.方法:应用酶联免疫吸附试验(ELISA)对834例疑似食物变态反应性疾病患者血清中食物过敏原的sIgG抗体进行检测,分析食物过敏原种类特点.结果:834例患者中有638例有1～11种不等的食物过敏原sIgG升高,总阳性率为76.5％,其中存在1～2种食物不耐受的比例最高(58.1％).在14种食物中,食物过敏原sIgG升高以鸡蛋(51.9％)最多见,其次分别是蟹(21 6％)、虾(19.3％)、牛奶(16.5％),猪肉sIgG阳性率(0.5％)最低.另外,≤14岁患者与＞14岁患者对鸡蛋、牛奶、蟹、虾、小麦、西红柿过敏情况差异有统计学意义(均P＜0.01).241例皮肤病患者中有171例食物过敏原检测结果呈阳性,阳性反应率为71.0％.结论:鸡蛋、甲壳类(蟹、虾)、牛奶是食物变态反应性疾病的主要过敏原.食物过敏或食物不耐受的症状与皮肤过敏性疾病关系密切.%Objective:To investigate the relationship between food intolerance and allergenic dermatosis by detecting the serum level of food allergen specific IgC (slgC) in allergic patients. Methods: Enzyme linked immunosorbent assay (ELI-SA) was used to detect slgG in 834 patients suspected food hypersensitivity disease of Tianjin area. The characteristics of kinds of food allergens were analyzed. Results: There were increased food allergen slgG (1 or more, up to 11 kinds) in 638 patients of 834, and the total positive rate was 76.3%, among which the cases of intolerance to 1 or 2 kinds of food occupied the most proportion(58.1%). When refer to the 14 kinds of food allergen slgG in this investigation, the positive rate of egg white/ egg yolk was the highest (51.9%),and followed by crab (21.6%), shrimp (19.3%), milk (16.5%). And the lowest positive rate of slgG was pork (0.5%). Besides, there was the age differences in positive rate of slgG among the egg, milk, crab, shrimp, wheat and tomatoes (P < 0.01). There were 171 ones among the 241 patients were positive in food allergen test,and the positive rate was 71.0%. Conclusion: The results suggest that egg, Crustacea (crab, shrimp) and milk are the major food allergens in food allergic diseases. The symptoms of food allergy or food intolerance are associated with allergenic dermatosis.
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