長春地區(qū)嬰兒濕疹患者食物sIgG和sIgE檢測的臨床意義評價
發(fā)布時間：2018-11-01 10:37
【摘要】：目的:通過檢測長春地區(qū)嬰兒濕疹患者和健康對照組嬰兒血清中的食物sIgG和sIgE水平,分析濕疹與食物sIgG、sIgE之間的相關(guān)性,為本地區(qū)患兒在濕疹治療中提供飲食調(diào)節(jié)方面的理論依據(jù)。方法:嚴格按照納入和排除標準選取至吉大一院皮膚科門診就診的長春地區(qū)156例嬰兒濕疹患者,并隨機選取23例至本院兒童保健科體檢的健康嬰兒作為對照組,分別對每個嬰兒檢測血清食物sIgG和sIgE。食物sIgG檢測采用ELISA法對14種食物進行檢測,包括牛肉、牛奶、蛋清/蛋黃、雞肉、豬肉、蝦、蟹、鱈魚、大米、玉米、小麥、番茄、大豆、蘑菇。食物sIgE采用免疫印跡法檢測,包括10種食物過敏原,分別為雞蛋、牛奶、貝、蝦、螃蟹、牛肉、腰果、菠蘿、芒果、莧。結(jié)果:1.濕疹組156例患兒中有131例嬰兒食物sIgG陽性,陽性率為83.97%,23例對照組有3例食物sIgG陽性,陽性率為13.04%。濕疹組陽性率明顯高于健康對照組,差異具有統(tǒng)計學(xué)意義(c2=53.59,P0.001)。2.濕疹組14種食物sIgG陽性率由高到低依次為牛奶(63.46%)、蛋清/蛋黃(29.49%)、西紅柿(23.72%)、小麥(18.59%)、大豆(10.26%)、大米(10.90%)、蘑菇(5.77%)、玉米(5.77%)、牛肉(4.49%)、鱈魚(4.49%)、豬肉(1.92%)、雞肉(0.64%)和螃蟹(0.64%),蝦sIgG為陰性。在131例出現(xiàn)陽性反應(yīng)的患兒中,sIgG陽性的食物種類個數(shù)有1~7種不等,以1~2種多見,其中1種食物sIgG陽性的構(gòu)成比為45.04%(59/131),2種食物sIgG陽性的構(gòu)成比為26.72%(35/131)。按敏感程度分類,高度敏感的食物依次為牛奶(34.62%)蛋清/蛋黃((10.26%)小麥(5.77%),中度敏感食物依次為牛奶(19.23%)蛋清/蛋黃(10.26%)西紅柿(8.97%),輕度敏感食物依次為西紅柿((10.90%)牛奶(9.62%)蛋清/蛋黃(8.97%)。3.156例濕疹組嬰兒中有53例患兒食物sIgE陽性,陽性率為33.97%,23例對照組嬰兒有2例食物sIgE陽性,陽性率為8.70%。兩組結(jié)果比較差異顯著,有統(tǒng)計學(xué)意義(c2=27.17,P0.001)。4.濕疹組患兒食物sIgE陽性率檢測結(jié)果:牛奶(23.72%)雞蛋白(14.74%)腰果(5.77%)芒果(1.92%)=菠蘿(1.92%)牛肉(1.28%)蝦(0.64%)=蟹(0.64%),貝和莧未檢出。sIgE陽性的食物種類個數(shù)有1~5種不等,在53例sIgE陽性患者中,67.92%(36/53)的患兒只有1種食物過敏原抗體陽性。按食物sIgE檢測含量級別看,+1級別食物是牛奶和雞蛋,各占2例;+2級別食物過敏原主要為牛奶(22.44%)、雞蛋白(9.62%)、腰果(5.13%);+3級別有7例患兒,其中6例患兒過敏原都為雞蛋白,剩下1例對腰果過敏。5.濕疹組食物sIgG和sIgE檢測結(jié)果的比較:濕疹組食物sIgG和sIgE陽性率分別是83.97%、33.97%。經(jīng)配對四格表資料的Mc Nemar檢驗,兩組陽性率差異性顯著,有統(tǒng)計學(xué)意義(c2=69.14,P0.05)。經(jīng)配對四格表資料的關(guān)聯(lián)性分析,兩種檢測方法結(jié)果無相關(guān)性(c2=2.74,P0.05)。兩種檢測方法均檢測了牛奶、雞蛋、牛肉、蟹、蝦5種食物,其中牛奶和雞蛋陽性率結(jié)果間差異明顯,有統(tǒng)計學(xué)意義(P0.05),其余三種食物陽性檢測率的差異性無統(tǒng)計學(xué)意義(P0.05)。結(jié)論:1.嬰兒濕疹與食物sIgG和sIgE有相關(guān)性,sIgG和sIgE均參與了濕疹的發(fā)病過程。2.長春地區(qū)高達80%的嬰兒濕疹患者食物sIgG陽性,即存在食物不耐受。主要不耐受食物依次是牛奶、蛋清/蛋黃、西紅柿、小麥。3.長春地區(qū)濕疹患兒不耐受食物涉及種類多樣,以1~2種食物種類為主。中、重度敏感食物均主要為牛奶和蛋清/蛋黃。4.牛奶和雞蛋白是導(dǎo)致長春地區(qū)嬰兒濕疹患者sIgE升高,即引起食物過敏的主要食物。過敏食物種類主要以1種為主。5.引起長春地區(qū)嬰兒濕疹患者食物sIgG和sIgE升高的主要食物過敏原均為牛奶和雞蛋,但兩種檢測方法的檢出率差異性較大,檢測結(jié)果也無相關(guān)性,在臨床應(yīng)用中,二者不可互相替代。
[Abstract]:Objective: To investigate the correlation between eczema and food sIgG and sIgE by detecting the levels of serum sIgG and sIgE in infant eczema patients and healthy control group in Changchun area. Methods: 156 cases of infantile eczema were selected according to the inclusion and exclusion criteria, and 23 healthy infants were randomly selected as control group. The food sIgG detects 14 kinds of food by ELISA, including beef, milk, egg white/ egg yolk, chicken, pork, shrimp, crab, cod, rice, corn, wheat, tomato, soybean, and mushroom. The food sIgE is detected by Western blotting, including 10 kinds of food allergens, eggs, milk, shellfish, shrimp, crab, beef, cashews, pineapples, mangoes, and the like. Result: 1. Among 156 cases of eczema group, there were 131 cases of infant food sIgG positive, the positive rate was 83. 97%, 23 cases of control group had 3 cases of food sIgG positive, the positive rate was 13.04%. The positive rate of eczema group was significantly higher than that in healthy controls (c2 = 53. 59, P 0.001). The positive rates of sIgG in 14 kinds of foods were milk (63. 46%), egg white/ yolk (29.49%), tomato (23.72%), wheat (18.59%), soybean (10.26%), rice (10.90%), mushroom (5.77%), corn (5.77%) and beef (4.49%). Cod (4.49%), pork (1. 92%), chicken (0. 64%) and crab (0. 64%), shrimp sIgG was negative. Among 131 children with positive reaction, there were 1 to 7 different types of sIgG positive. Among them, 1 to 2 kinds were found. Among them, the composition ratio of sIgG was 45. 04% (59/ 131), and the composition ratio of two kinds of food sIgG was 26. 72% (35/ 131). The sensitive food was milk (34. 62%) egg white/ yolk (10.26%) wheat (5.77%) in turn, moderately sensitive food was milk (19. 23%) egg white/ yolk (10.26%) tomato (8.97%) in turn. The mild sensitive food was tomato (10.90%) milk (9.62%) milk (9.62%) egg white/ yolk (8.97%). Among the 156 cases of eczema group, 53 children had food sIgE positive, the positive rate was 33. 97%, 23 control group infants had 2 food sIgE positive, the positive rate was 8. 70%. There was significant difference between the two groups (c2 = 27.17, P0.001). The results of the positive rate of food sIgE in children with eczema were: milk (23.72%) egg white (14.74%) cashews (5.77%) mango (1.92%) = pineapple (1. 92%) beef (1. 28%) shrimp (0. 64%) = crab (0. 64%). Among 53 patients with sIgE positive, 67. 92% (36/ 53) had only 1 food allergen antibody positive. According to the level of food sIgE, + 1 level of food was milk and eggs, 2 in each; + 2 levels of food allergens were mainly milk (22. 44%), egg white (9.62%), cashews (5. 13%); + 3 levels had 7 children, 6 of them were egg white, One of the remaining cases had an allergic reaction to cashews. The results showed that the positive rates of sIgG and sIgE in eczema group were 83. 97%, 33. 97%, respectively. The positive rates of the two groups were significant (c2 = 69. 14, P0.05). There was no correlation between the two test methods (c2 = 2.74, P0.05). The results showed that there was no significant difference between the positive rates of milk and egg (P0.05). Conclusion: 1. Infant eczema is associated with food sIgG and sIgE, and sIgG and sIgE are involved in the pathogenesis of eczema. In Changchun, 80% of infant eczema patient food sIgG positive, that is, there is food intolerance. The main intolerance of food is milk, egg white/ yolk, tomato, wheat. The patients with eczema in Changchun area were not tolerant to food, and the variety of food involved was 1 ~ 2 types of food. The most sensitive foods are milk and egg white/ egg yolk. Milk and egg white are the main foods that lead to increased sIgE in infant eczema in Changchun area, that is, food allergy. The type of allergy food is mainly 1. 5. The main food allergens raised by food sIgG and sIgE in infant eczema patients in Changchun area were milk and eggs. However, the detection rates of the two methods were different, and there was no correlation between the two test methods. In clinical application, they could not be replaced with each other.
【學(xué)位授予單位】：吉林大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：R758.23
本文編號：2303659
[Abstract]:Objective: To investigate the correlation between eczema and food sIgG and sIgE by detecting the levels of serum sIgG and sIgE in infant eczema patients and healthy control group in Changchun area. Methods: 156 cases of infantile eczema were selected according to the inclusion and exclusion criteria, and 23 healthy infants were randomly selected as control group. The food sIgG detects 14 kinds of food by ELISA, including beef, milk, egg white/ egg yolk, chicken, pork, shrimp, crab, cod, rice, corn, wheat, tomato, soybean, and mushroom. The food sIgE is detected by Western blotting, including 10 kinds of food allergens, eggs, milk, shellfish, shrimp, crab, beef, cashews, pineapples, mangoes, and the like. Result: 1. Among 156 cases of eczema group, there were 131 cases of infant food sIgG positive, the positive rate was 83. 97%, 23 cases of control group had 3 cases of food sIgG positive, the positive rate was 13.04%. The positive rate of eczema group was significantly higher than that in healthy controls (c2 = 53. 59, P 0.001). The positive rates of sIgG in 14 kinds of foods were milk (63. 46%), egg white/ yolk (29.49%), tomato (23.72%), wheat (18.59%), soybean (10.26%), rice (10.90%), mushroom (5.77%), corn (5.77%) and beef (4.49%). Cod (4.49%), pork (1. 92%), chicken (0. 64%) and crab (0. 64%), shrimp sIgG was negative. Among 131 children with positive reaction, there were 1 to 7 different types of sIgG positive. Among them, 1 to 2 kinds were found. Among them, the composition ratio of sIgG was 45. 04% (59/ 131), and the composition ratio of two kinds of food sIgG was 26. 72% (35/ 131). The sensitive food was milk (34. 62%) egg white/ yolk (10.26%) wheat (5.77%) in turn, moderately sensitive food was milk (19. 23%) egg white/ yolk (10.26%) tomato (8.97%) in turn. The mild sensitive food was tomato (10.90%) milk (9.62%) milk (9.62%) egg white/ yolk (8.97%). Among the 156 cases of eczema group, 53 children had food sIgE positive, the positive rate was 33. 97%, 23 control group infants had 2 food sIgE positive, the positive rate was 8. 70%. There was significant difference between the two groups (c2 = 27.17, P0.001). The results of the positive rate of food sIgE in children with eczema were: milk (23.72%) egg white (14.74%) cashews (5.77%) mango (1.92%) = pineapple (1. 92%) beef (1. 28%) shrimp (0. 64%) = crab (0. 64%). Among 53 patients with sIgE positive, 67. 92% (36/ 53) had only 1 food allergen antibody positive. According to the level of food sIgE, + 1 level of food was milk and eggs, 2 in each; + 2 levels of food allergens were mainly milk (22. 44%), egg white (9.62%), cashews (5. 13%); + 3 levels had 7 children, 6 of them were egg white, One of the remaining cases had an allergic reaction to cashews. The results showed that the positive rates of sIgG and sIgE in eczema group were 83. 97%, 33. 97%, respectively. The positive rates of the two groups were significant (c2 = 69. 14, P0.05). There was no correlation between the two test methods (c2 = 2.74, P0.05). The results showed that there was no significant difference between the positive rates of milk and egg (P0.05). Conclusion: 1. Infant eczema is associated with food sIgG and sIgE, and sIgG and sIgE are involved in the pathogenesis of eczema. In Changchun, 80% of infant eczema patient food sIgG positive, that is, there is food intolerance. The main intolerance of food is milk, egg white/ yolk, tomato, wheat. The patients with eczema in Changchun area were not tolerant to food, and the variety of food involved was 1 ~ 2 types of food. The most sensitive foods are milk and egg white/ egg yolk. Milk and egg white are the main foods that lead to increased sIgE in infant eczema in Changchun area, that is, food allergy. The type of allergy food is mainly 1. 5. The main food allergens raised by food sIgG and sIgE in infant eczema patients in Changchun area were milk and eggs. However, the detection rates of the two methods were different, and there was no correlation between the two test methods. In clinical application, they could not be replaced with each other.
【學(xué)位授予單位】：吉林大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：R758.23
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