Intestinal inflammation in children with atopic eczema: faecal eosinophil cationic protein and tumour necrosis factor‐α as non‐invasive indicators of food allergy

摘要

SummaryBackgroundFood allergy is contemplated in atopic eczema. Early recognition of food allergies is difficult and the diagnosis is often missed because of the non‐specificity of symptoms. New non‐invasive tests are clearly needed.Objeetive and methodsWe measured the concentrations of tumour necrosis factor‐α, eosinophil cationic protein and α‐1 antitrypsin in faeces as indicators of intestinal inflammation induced by double‐blind placebo‐controlled oral cow's milk challenge in infants and young children with atopic eczema.ResultsAn increased α‐l antitrypsin concentration (>2mg/g) after cow's milk challenge was detected in 43 of the infants positive as compared with 11 of the infants negative to challengeP=0.02. The concentration of eosinophil cationic protein in faeces increased after cow's milk challenge in patients positive to challenge (P=0.02) but not in those negative to challenge (P=0.79). The concentration of eosinophil cationic protein was enhanced particularly in patients manifesting immediate‐type reactions to the cow's milk challenge. The concentration of tumour necrosis factor‐α increased after cow's milk challenge in patients positive to challenge (P=0.005) but not in those negative to challenge (P =0.25). The concentration of tumour necrosis factor‐α in faeces was enhanced particularly in patients manifesting delayed‐type reactions to the cow's milk challenge.ConclusionWe conclude that in children with atopic eczema food allergy is associated with intestinal inflammation indicating that more general immunologic disturbances than previously thought take place in these patients. We further suggest that faecal eosinophil cationic protein, tumour necrosis factor‐α and α‐1 antitrypsin distinctly indicate various reaction types of food allergy. Parallel testing with eosinophil cationic protein and tumour necrosis factor‐α may signiticantly enhance the accuracy in diagnosis of food all