急性荨麻疹患者食物组过敏原特异性IgE定量检测分析

Analysis of allergen-specific IgE of food in the patients with acute urticaria

目的:明确急性荨麻疹患者食入性过敏原特点。方法:对2018年6月至2019年10月我科确诊为急性荨麻疹的患者采用ELISA酶联免疫捕获法定量检测食入性过敏原特异性IgE(specific IgE,sIgE),对鸡蛋、牛奶sIgE阳性的部分患者行食物经口负荷实验(oral food challenge,OFC)验证。结果:416例患者中161例sIgE定量检测阳性,其中鸡蛋和牛奶sIgE阳性例数最多,分别为56例和29例。鸡蛋sIgE浓度为0.35~0.70 IU/mL和0.7~2.0 IU/mL患者中OFC阳性率分别为2.8%(1/36)和81.8%(9/11)。牛奶sIgE为0.35~0.70 IU/mL和0.7~2.0 IU/mL患者中OFC阳性率分别为0%(0/16)和37.5%(3/8)。结论:急性荨麻疹患者常见食入性过敏原为鸡蛋、牛奶,患者sIgE浓度<0.7 IU/mL时可不规避过敏原食物。

Objective:To determine the features of allergen-specific IgE(sIgE) of food in the patients with acute urticaria. Methods:The level of sIgE was measured in the patients with acute urticaria from June 2018 to October 2019 by ELISA. The patients with positive test results for eggs and milk were subjected to oral food challenge(OFC). Results:Four hundred and sixteen patients were collected, of whom 161 patients were positive for sIgE, including 56 with egg allergy and 29 with milk allergy. The positivity rates of the patients with egg sIgE(0.35-0.70 IU/mL) and(0.7-2.0 IU/mL) were 2.8%(1/36)and 81.8%(9/11)respectively. The percentages of the patients with milk sIgE of 0.35-0.70 IU/mL and 0.7-2.0 IU/mL were 0%(0/16) and 37.5%(3/8). Conclusion:Eggs and milk are the most common allergens in patients with acute urticaria. The patients may need not to avoid to eat allergic food when sIgE is less than 0.7 IU/mL.