摘要
目的:探讨饮食干预对由食物过敏原引起的慢性荨麻疹患者的影响。方法:选取慢性荨麻疹14种食物过敏原特异性IgG抗体阳性病例96例,随机分为干预组50例和对照组46例,两组均口服咪唑斯丁(皿治林),每日1片,连服28 d,干预组同时进行饮食干预。两组患者于第1日、28日、35日由专人评价皮损面积、发作频率、风团数量、瘙痒程度等指标。干预组中12例患者在饮食干预3个月行14种食物过敏原特异性IgG检测。结果:干预组第28日、35日有效率分别为84.0%、86.0%,对照组有效率为56.5%、45.7%,干预组治疗效果明显优于对照组(P<0.05)。12例患者在饮食干预后IgG检测结果与干预前相比阳性率降低,差异有统计学意义(P<0.05)。结论:饮食干预可有效减轻由食物过敏原特异性IgG引起慢性荨麻疹患者的症状,并降低不耐受食物的阳性率、阳性级别。
Objective ： To explore the impact of dietary intervention on the patients with chronic urticaria induced by food - allergen. Methods ： 96 selected chronic urticaria patients whose IgG antibody of 14 kinds of food allergen specificity was positive were randomly divided into intervention group （ n = 50）and control group （ n = 46 ）. The patients in both groups were given mizolastine orally, one tablet daily for 28 days and meanwhile the dietary intervention was conducted in the intervention group. The lesion size of skin, frequency of seizure, number of wheal, itching and other indicators were evaluated respectively on the first day, 28th day and 35th day in the two groups. 12 patients＇IgG antibody was detected after the dietary intervention for 3 months in the intervention group. Results： The effective rates were respectively 84.0% and 86.0% on 28th day and 35th day in the intervention group, 56.5% and 45.7% in the control group. The treatment effect was better in the intervention group than the control group （ P 〈 O. 05 ） ; the IgG positive rate of 12 patients was lower after the intervention compared with that before intervention （ P 〈 0. 05 ）. Conclusion： Dietary intervention can effectively reduce the symptoms of patients with chronic urticaria induced by food - allergen and decrease the positive rate and positive level of food intolerance.
