100例食物过敏患者食物不耐受IgG抗体检测

Objective To probe the factor of food allergy in patients with food allergy. Methods 100 cases of patients were collected,and the concentration of each food special antibody (IgG) was examined with ELISA assay. Result There are 85people whose food special antibody (IgG) is higher than norm from 1 to 6 foods in 100 people, and that is, whose positive rate is 85.0%. The ratio of food intolerance is the highest from 1 to 3 food intolerance in100 people, which is 75%. The positive rates of food special IgG antibody of 100 people are as follows crab (55.0%)>shrimp (50.0%)>egg (30.0%)>codfish (12.0%)>tomato (10.0%)>mushroom and milk (5.0%)>com、rice and soybean(4.0%)>beef and wheat (2.0%)>chicken (1.0%)>pork (0). The ratios of special antibody (IgG) of crab and shrimp are the highest (p<0.05), while the ratio of special antibody (IgG) of pork is the lowest, and others do not have significant statistical difference(P<0.05).Besides, the significant difference of the positive ratio of egg and shrimp was found between different sex(P<0.05), and the significant difference of the positive ratio of milk、crab and shrimp was also found among age groups.Conclusion There exsit a or some food special antibodyies(IgG) in some patients with food allergy, which may be associated with food allergy.