食物不耐受与炎症性肠病

Food intolerance and in? ammatory bowel disease

目的:探讨食物不耐受(FI)与炎症性肠病(IBD)的相关性,为IBD的临床诊治提供参考.方法:对符合IBD诊断的患者(n=143),包括溃疡性结肠炎(UC,n=97),克罗恩病(CD,n=46),对照组健康体检者(n=47),用ELISA半定量检测血清中14种食物过敏原特异性IgG抗体水平.结果:食物特异性IgG抗体检测的阳性率依次为:IBD(75.52%,108/143),UC(78.35%,76/97),CD(69.57%,32/46),均高于对照组(17.02%,8/47,P<0.05);而IBD、UC与CD组间均无显著性差异(P>0.05);IBD患者对14种食物不耐受率的范围为1.39%(牛肉、蘑菇)-45.46%(蛋黄蛋白),其不耐受的食物多集中依次为蛋黄蛋白、虾、蟹、玉米、牛奶、大米及鳕鱼等.结论:FI可能是引起或诱发IBD发病的原因之一.通过检测FI特异性IgG抗体的水平,对临床IBD患者的饮食指导有一定意义,并对进一步探讨IBD的发病机制具有积极意义.

AIM： To explore the relationship between food intolerance and inflammatory bowel disease （IBD）. METHODS： One hundred and forty-three patients with IBD, including 97 patients with ulcerative colitis and 46 patients with Crohn’s disease were included in the study. Forty-seven healthy subjects served as normal controls. Serum levels of specific IgG antibodies to 14 food allergens were semi-quantitatively measured by ELISA. RESULTS： The positive rates of food-specific IgG antibodies were 75.52% （108/143） in patients with IBD, 78.35% （76/97） in patients with UC and 69.57% （32/46） in patients with CD, all of which were significantly higher than that in the control group （17.02%） （all P 0.05）. There were no significant differences in the positive rates of food-specific IgG antibodies between patients with IBD, UC, or CD （all P 0.05）. Of 14 kinds of food tested, the percentage of IBD patients developing food intolerance ranged from 1.39% （beef, mushroom） to 45.46% （egg）. Egg was most likely to be intolerable, followed by shrimp, crab, corn, milk, rice, and cod sh. CONCLUSION： Food intolerance may be one of the causes of IBD. Testing the levels of food-specific IgG antibodies can provide reference for clinical diagnosis and treatment of IBD.