Food intolerance and the few-foods(or oligoantigenic)diet in children with attention-deficit hyperactivity disorder

The hypothesis that some children with attention-deficit hyperactivity disorder(ADHD)may show sensitivity or allergic reactions to various food items has led to the development of the the few-foods(or oligoantigenic)diet.The rationale of the diet is to eliminate certain foods from the diet in order to exclude potential allergens contained either naturally in food or in artificial ingredients with allergenic properties.The oligoantigenic diet attempts to identify individual foods to which a person might be sensitive.First,ADHD symptoms are monitored while multiple foods are excluded from the diet.Subsequently,if symptoms remit,foods are re-introduced,while observing the individual for the return of symptoms.An advantage of the oligoantigenic diet is that it can be tailored to the individual.A growing body of evidence suggests that behavioral symptoms of subgroups of children with ADHD may benefit from the elimination of certain foods.The effect sizes of an oligoantigenic diet regarding improvement of ADHD symptoms have been found to be medium to large.Available evidence suggests that the investigation of the role of food hypersensitivities in ADHD is a promising avenue worthy of further exploration.Further large-scale,randomized controlled studies including assessment of long-term outcome are therefore warranted.

Immunoglobulin G-mediated food intolerance and metabolic syndrome influence the occurrence of reflux esophagitis in Helicobacter pylori-infected patients

BACKGROUND Reflux esophagitis has an increasing prevalence and complex and diverse symptoms.Identifying its risk factors is crucial to understanding the etiology,prevention,and management of the disease.The occurrence of reflux esophagitis may be associated with food reactions,Helicobacter pylori(H.pylori)infection,and metabolic syndromes.AIM To investigate the risk factors for reflux esophagitis and analyze the effects of immunoglobulin(Ig)G-mediated food intolerance,H.pylori infection,and metabolic syndrome on reflux esophagitis.METHODS Outpatients attending the Second Medical Center of the PLA General Hospital between 2017 and 2021 were retrospectively enrolled.The patients’basic information,test results,gastroscopy results,H.pylori test results,and IgG-mediated food intolerance results were collected.Multivariate logistic regression analysis was used to analyze risk factors for reflux esophagitis.Statistical mediation analysis was used to evaluate the effects of IgG-mediated food intolerance and metabolic syndrome on H.pylori infection affecting reflux esophagitis.RESULTS A total of 7954 outpatients were included;the prevalence of reflux esophagitis,IgG-mediated food intolerance,H.pylori infection,and metabolic syndrome were 20.84%,61.77%,35.91%,and 60.15%,respectively.Multivariate analysis showed that the independent risk factors for reflux esophagitis included IgG-mediated food intolerance(OR=1.688,95%CI:1.497-1.903,P<0.00001)and metabolic syndrome(OR=1.165,95%CI:1.030-1.317,P=0.01484),and the independent protective factor for reflux esophagitis was H.pylori infection(OR=0.400,95%CI:0.351-0.456,P<0.00001).IgG-mediated food intolerance had a partially positive mediating effect on H.pylori infection as it was associated with reduced occurrence of reflux esophagitis(P=0.0200).Metabolic syndrome had a partially negative mediating effect on H.pylori infection and reduced the occurrence of reflux esophagitis(P=0.0220).CONCLUSION Patients with IgG-mediated food intolerance and metabolic syndrome were at higher risk of developing reflux esophagitis,while patients with H.pylori infection were at lower risk.IgG-mediated food intolerance reduced the risk of reflux esophagitis pathogenesis in patients with H.pylori infection;however,metabolic syndrome increased the risk of patients with H.pylori infection developing reflux esophagitis.

Food intolerance and sensitivity are associated with features of fibromyalgia in a self-selected community population

Introduction:People are now presenting with chronic musculoskeletal pain at a younger age,and many of them fulfil criteria for fibromyalgia.We have recently shown a strong association between fibromyalgia symptoms and autistic traits in a self-selected community population,with the relationship mediated in part by the presence of hypermobility.Many respondents also described food sensitivities and intolerances.This study explores the relationships between food issues and fibromyalgia symptoms in this population.Methods:We adopted a nonexperimental,correlational design and collected data from a volunteer sample of 442 adults(aged 18–60)who completed online self-report questionnaires assessing each of fibromyalgia symptoms(ACR criteria),autistic traits(RAADS score)and hypermobility(Beighton’s test).Subjects were also asked to record any food sensitivities,allergies,or intolerances,along with their consequences.Correlation analyses and linear regressions were used to test the relationships between these features and each of fibromyalgia,autistic traits and hypermobility.We analysed the data with parametric and non-parametric techniques to assess the significance and power of relationships,and the potential mediating effect of food-related symptoms in the correlation between fibromyalgia features and autistic traits.Results:Our self-selected community population had a mean age of 24 years and was 77%female.The self-reported prevalence of fibromyalgia,autistic traits and hypermobility was 40%,65%and 44%respectively.Hypermobile individuals showed a high prevalence of autistic traits,reaching 79%among females and 88%among males.Half of all subjects reported food sensitivity and 31%reported food intolerance.The incidence of food-related symptoms was higher among subjects who met criteria for fibromyalgia than those who reported autistic traits or hypermobility.Food sensitivity and food intolerance were both more significantly associated with fibromyalgia(r=0.24,P>0.001 and r=0.38,P>0.001)than with autistic traits(r=0.172,P>0.01 and r=0.148,P>0.01).Discussion:This community study provides evidence for an association between features of fibromyalgia and reported food intolerance and sensitivity.Although self-selected,the findings in our predominantly young population suggest that gluten and lactose consumption may be associated with higher levels of musculoskeletal pain.The study population commonly reported that avoidance of gluten and/or lactose containing foods reduced symptoms.Dietary adjustment may merit further investigation as a therapeutic modality for some patients with fibromyalgia.

Association between Helicobacter pylori infection and food-specific immunoglobulin G in Southwest China

BACKGROUND Helicobacter pylori(H.pylori)has been found to be associated with extragastrointestinal diseases,possibly including adverse food reactions(such as food allergy or intolerance).However,there are few studies on H.pylori and food allergy or intolerance,and the results are inconsistent.Food-specific immunoglobulin(Ig)G has been revealed to be associated with food allergy or intolerance and can be used as a marker to explore the correlation between H.pylori infection and food allergy or intolerance.AIM To explore the relationship between H.pylori infection and food-specific IgG METHODS We retrospectively analyzed the physical examination data of 21822 subjects from February 2014 to December 2018 in this study.H.pylori infection was detected using the 13C urea breath test.Food-specific IgG of eggs,milk and wheat in serum was assessed.Subjects were grouped according to H.pylori positivity,and the positive rates of three kinds of food-specific IgG were compared between the two groups.Multivariable logistic regression analysis was performed to elucidate the association between H.pylori infection and food-specific IgG.RESULTS The total infection rate of H.pylori was 39.3%,and the total food-specific IgGpositive rates of eggs,milk and wheat were 25.2%,9.0%and 4.9%,respectively.The infection rate of H.pylori was higher in males than in females,while the positive rates of food-specific IgG were lower in males than in females.The positive rates of food-specific IgG decreased with age in both males and females.In the H.pylori-positive groups,the positive rates of food-specific IgG of eggs,milk and wheat were all lower than those in the H.pylori-negative groups.Multivariate logistic regression analysis revealed that H.pylori infection was negatively correlated with the food-specific IgG-positive rates of eggs,milk and wheat(odds ratio value of eggs 0.844-0.873,milk 0.741-0.751 and wheat 0.755-0.788,in different models).CONCLUSION H.pylori infection was found to be negatively associated with the food-specific IgG of eggs,milk and wheat in Southwest China.

Food,fibre,bile acids and the pelvic floor: An integrated low risk low cost approach to managing irritable bowel syndrome

Patients presenting with abdominal pain and diarrhea are often labelled as suffering from irritable bowel syndrome,and medications may be used often without success. Advances in the understanding of the causes of the symptoms(including pelvic floor weakness and incontinence,bile salt malabsorption and food intolerance) mean that effective,safe and well tolerated treatments are now available.

复发性口腔溃疡患者食物不耐受特异性IgG抗体检测特征分析

目的分析复发性口腔溃疡(ROU)患者食物不耐受特异性免疫球蛋白G(IgG)抗体检测特征结果,以期为ROU患者对食物不耐受的诊断和治疗提供依据。方法采用回顾性分析,选取2020年1月至2023年12月在郑州大学第一附属医院门诊就诊的1975例ROU患者为研究对象,收集患者的一般资料,统计患者食物不耐受特异性IgG抗体检测结果,比较不同年龄、不同性别患者食物不耐受的抗体检测结果差异。结果血清IgG阳性率最高的前5种食物分别是鸡蛋(47.34%)、牛奶(31.14%)、小麦(21.87%)、大豆(21.22%)、西红柿(10.38%),其中牛肉(0.46%)、猪肉(0.56%)、鸡肉(1.37%)、虾(1.82%)的血清IgG阳性率较低。女性受试者对鳕鱼、鸡蛋、牛奶3种食物的不耐受阳性率显著高于男性,差异有统计学意义(P<0.05)。不同年龄患者在鸡肉、鳕鱼、鸡蛋、蘑菇、牛奶、虾、大豆、小麦8种食物中的不耐受阳性率差异有统计学意义(P<0.05);未成年组对鸡蛋、牛奶、大豆、小麦4种食物的不耐受阳性率高于中青年组和老年组,对虾、蘑菇的不耐受阳性率低于中青年组和老年组,对鸡肉的不耐受阳性率显著高于中青年组,对鳕鱼的不耐受阳性率显著高于老年组,差异有统计学意义(P<0.05)。结论ROU患者发生食物不耐受的概率较高,食物不耐受与患者的性别和年龄有一定关系,及早对ROU患者进行食物血清特异性IgG抗体检测,可及时发现患者不耐受的食物以调整饮食,避免食源性的机体免疫反应。

石家庄地区儿童食物特异性IgG抗体流行特征分析

目的探讨石家庄地区0~14岁儿童血清中14种食物特异性IgG的分布情况,为相关临床诊疗提供理论依据。方法回顾性分析2020年1月至2020年12月在河北省儿童医院就诊的8991例疑似食物不耐受儿童,采用酶联免疫吸附试验检测其血清中食物特异性IgG抗体水平,按照不同性别、年龄及其敏感性进行分组,分析各组食物不耐受分布特征。结果8991例儿童中血清食物特异性IgG抗体总阳性率为86.56%。其中食物不耐受阳性率前4位依次是鸡蛋(64.24%)、牛奶(52.07%)、小麦(34.86%)、西红柿(26.48%)。鸡蛋和牛奶引起的食物不耐受以重度为主,而其他食物不耐受以轻度为主。根据不同年龄段划分发现,各组之间食物不耐受总阳性率差异存在统计学意义(P<0.05),随着年龄的增长,牛肉引起的食物不耐受阳性率逐步降低,而鳕鱼和蟹引起的不耐受阳性率随着年龄的增长而上升;大豆、大米、鸡蛋、牛奶、西红柿、小麦、玉米引起的食物不耐阳性率在幼儿期最高,并随着年龄的增长而下降,而对鸡肉引起的不耐受阳性率在学龄前期最高。此外,在婴儿期表现出对牛奶的重度敏感,在幼儿期对鸡蛋重度敏感,幼儿期轻度敏感主要集中在大豆、大米、西红柿、小麦、玉米、虾,学龄前期对蟹的不耐受轻度敏感,学龄期对鳕鱼的不耐受轻度敏感,而鸡肉的轻度敏感在婴儿期。男童食物不耐受总阳性率略高于女童,但差异无统计学意义(P>0.05)。鸡蛋、小麦的阳性率男童高于女童,西红柿、猪肉阳性率女童高于男童,差异有统计学意义(P<0.05)。结论儿童食物不耐受的发生率高且呈现多重不耐受。年龄和性别对食物不耐受的种类及敏感度有一定影响,这可为本地区儿童的相关疾病的治疗提供参考。

2010—2019年儿童食物不耐受特异性IgG抗体检测结果的大样本回顾性研究——以河北某医院为例

目的:通过对河北地区儿童血清中14种食物不耐受特异性IgG的检测结果进行分析,为儿童饮食结构的科学指导与调整提供数据支撑。方法:2010—2019年期间,河北省某医院采用ELISA方法测定儿童患者血清中14种食物特异性IgG的水平,并按性别和年龄进行统计分析。共纳入31312例0~14岁的儿童病例。结果:儿童对鸡蛋的IgG阳性率最高(57.13%),对猪肉的IgG阳性率最低(1.95%),超过一半的儿童对两种或以上食物表现出不耐受。阳性率在不同年份有所波动,其中西红柿和小麦的变化趋势相似。不同性别和不同年龄组间的食物不耐受阳性率存在显著差异,女童的阳性率高于男童,婴幼儿组高于非婴幼儿组。结论:河北地区不同年龄和性别儿童血清中14种食物特异性IgG存在不同水平的检出,该结果对该地区儿童的个性化健康饮食规划和慢性疾病的预防具有参考价值。

不同年龄段慢性胃炎患者食物不耐受特点及与幽门螺杆菌感染的关系

目的探究不同年龄段慢性胃炎(CG)患者食物不耐受(FI)特点及其与幽门螺杆菌(Hp)感染的关系。方法选择2021年8月—2022年8月某院收治的CG患者为研究对象;根据年龄分为青壮年组和老年组;根据是否Hp感染,分为感染组和未感染组。收集患者的临床资料及14种食物过敏原特异性免疫球蛋白G(IgG)水平。应用统计学软件分析检测结果,采用多因素logistic回归分析危险因素,并评价模型的预测价值。结果共收治CG患者108例,其中男性65例,女性43例;青壮年组(18~64岁)78例,老年组(≥65岁)30例;Hp感染组60例,未感染组48例。14种食物FI检测总阳性率为56.48%(61/108)。FI阳性率最高的5种食物:虾(44.44%)、鸡蛋(40.74%)、螃蟹(35.19%)、大豆(31.48%)和鳕鱼(29.63%)。FI阳性率最高的5种食物,青壮年组为鸡蛋(46.15%)、虾(38.46%)、大豆(37.18%)、鳕鱼(32.05%)和螃蟹(29.49%);老年组为虾(60.00%)、螃蟹(50.00%)、鸡肉(33.33%)、大米(33.33%)和鸡蛋(26.67%)。不同年龄组患者的6种食物(螃蟹、鸡蛋、牛奶、虾、大豆和小麦)FI阳性率比较,差异均有统计学意义(均P<0.05)。与Hp未感染组相比,感染组年龄<65岁、男性、吸烟的患者比例及IgG抗体水平均较高,差异均有统计学意义(均P<0.05)。感染组FI阳性率为65.00%,非感染组为45.83%,两组比较差异有统计学意义(χ^(2)=3.985,P=0.046)。两组患者6种食物(鳕鱼、螃蟹、鸡蛋、蘑菇、牛奶和虾)的FI阳性率比较,差异均有统计学意义(均P<0.05)。调整年龄、性别和吸烟因素后,海鲜类与非海鲜类FI为Hp感染的危险因素(均P<0.05)。预测模型的受试者工作特征(ROC)曲线评价结果显示,其准确性较高。结论CG患者普遍存在FI,FI与年龄相关。FI检测结果可为患者的饮食提供指导,降低食物不良反应发生风险。Hp感染易诱发FI,FI可增加Hp感染风险。

Food allergy in irritable bowel syndrome:The case of non-celiac wheat sensitivity

Irritable bowel syndrome(IBS) is one of the most common gastrointestinal disorders, having a prevalence of 12%-30% in the general population. Most patientswith IBS attribute their symptoms to adverse food reactions. We review the role of diet in the pathogenesis of IBS and the importance of dietary factors in the management of these patients. The MEDLINE electronic database(1966 to Jan 2015) was searched using the following keywords: "food", "diet", "food allergy", "food hypersensitivity", "food intolerance", "IBS", "epidemiology", "pathogenesis", "pathophysiology", "diagnosis", "treatment". We found 153 eligible papers; 80 were excluded because: not written in English, exclusive biochemical and experimental research, case reports, reviews, and research otherwise not relevant to our specific interest. We selected 73 papers: 43 original papers, 26 reviews and 4 letters to the editor. These papers focused on IBS pathogenesis, the association between IBS and atopy, and between IBS and food allergy, the relationship between IBS and non-celiac wheat sensitivity, the role of diet in IBS. Pending further scientific evidence, a cautious approach is advisable but the concept of food allergy should be included as a possible cause of IBS, and a dietary approach may have a place in the routine clinical management of IBS.

Food allergy in gastroenterologic diseases:Review of literature

Food allergy is a common and increasing problem worldwide. The newly-found knowledge might provide novel experimental strategies, especially for laboratory diagnosis. Approximately 20% of the population alters their diet for a perceived adverse reaction to food, but the application of double-blind placebo-controlled oral food challenge, the ＂gold standard＂ for diagnosis of food allergy, shows that questionnaire-based studies overestimate the prevalence of food allergies. The clinical disorders determined by adverse reactions to food can be dassified on the basis of immunologic or nonimmunologic mechanisms and the organ system or systems affected. Diagnosis of food allergy is based on clinical history, skin prick tests, and laboratory tests to detect serum-food specific IgE, elimination diets and challenges. The primary therapy for food allergy is to avoid the responsible food. Antihistamines might partially relieve oral allergy syndrome and IgE-mediated skin symptoms, but they do not block systemic reactions. Systemic corticosteroids are generally effective in treating chronic IgE-mediated disorders. Epinephrine is the mainstay of treatment for anaphylaxis. Experimental therapies for IgE-mediated food allergy have been evaluated, such as humanized IgG anti-IgE antibodies and allergen specific immunotherapy.

Serological investigation of IgG and IgE antibodies against food antigens in patients with inflammatory bowel disease

BACKGROUND Food antigens have been shown to participate in the etiopathogenesis of inflammatory bowel disease (IBD),but their clinical value in IBD is still unclear.AIM To analyze the levels of specific immunoglobulin G (IgG) and E (IgE) antibodies against food antigens in IBD patients and to determine their clinical value in the pathogenesis of IBD.METHODS We performed a retrospective study based on patients who visited the First Affiliated Hospital of Nanjing Medical University between August 2016 and January 2018.A total of 137 IBD patients,including 40 patients with ulcerative colitis (UC) and 97 patients with Crohn’s disease (CD),and 50 healthy controls (HCs),were recruited.Serum food-specific IgG antibodies were detected by semiquantitative enzyme-linked immunosorbent assay,and serum food-specific IgE antibodies were measured by Western blot.The value of food-specific IgG antibodies was compared among different groups,and potent factors related to these antibodies were explored by binary logistic regression.RESULTS Food-specific IgG antibodies were detected in 57.5% of UC patients,in 90.72% of CD patients and in 42% of HCs.A significantly high prevalence and titer of foodspecific IgG antibodies were observed in CD patients compared to UC patients and HCs.The number of IgG-positive foods was greater in CD and UC patients than in HCs (CD vs HCs,P = 0.000;UC vs HCs,P = 0.029).The top five food antigens that caused positive specific IgG antibodies in CD patients were tomato (80.68%),corn (69.32%),egg (63.64%),rice (61.36%),and soybean (46.59%).The foods that caused positive specific IgG antibodies in UC patients were egg (60.87%),corn (47.83%),tomato (47.83%),rice (26.09%),and soybean (21.74%).Significantly higher levels of total food-specific IgG were detected in IBD patients treated with anti-TNFα therapy compared to patients receiving steroids and immunosuppressants (anti-TNFα vs steroids,P = 0.000;anti-TNFα vs immunosuppressants,P = 0.000;anti-TNFα vs steroids + immunosuppressants,P = 0.003).A decrease in food-specific IgG levels was detected in IBD patients after receiving anti-TNFα therapy (P = 0.007).Patients who smoked and CD patients were prone to developing serum food-specific IgG antibodies [Smoke: OR (95%CI): 17.6 (1.91-162.26),P = 0.011;CD patients: OR (95%CI): 12.48 (3.45-45.09),P = 0.000].There was no difference in the prevalence of food-specific IgE antibodies among CD patients (57.1%),UC patients (65.2%) and HCs (60%)(P = 0.831).CONCLUSION CD patients have a higher prevalence of food-specific IgG antibodies than UC patients and HCs.IBD patients are prone to rice,corn,tomato and soybean intolerance.Smoking may be a risk factor in the occurrence of food-specific IgG antibodies.Food-specific IgG antibodies may be a potential method in the diagnosis and management of food intolerance in IBD.

Irritable bowel syndrome and food interaction

Irritable bowel syndrome(IBS) is one of the most common gastrointestinal disorders in Western countries. Despite the high prevalence of this disorders, the therapeutic management of these patients is often unsatisfactory. A number of factors have been suggested to be involved in the pathogenesis of IBS, including impaired motility and sensitivity, increased permeability, changes in the gut microbiome and alterations in the brain-gut axis. Also food seems to play a critical role: the most of IBS patients report the onset or the exacerbation of their symptoms after the meals. Recently, an increasing attention has been paid to the role of food in IBS. In this review we summarize the most recent evidences about the role of diet on IBS symptoms. A diet restricted in fermentable, poorly absorbed carbohydrates and sugar alcohols has beneficial effects on IBS symptoms. More studies are needed to improve our knowledge about the relationship between food and IBS. However, in the foreseeable future, dietary strategies will represent one of the key tools in the therapeutic management of patients with IBS.

Improving quality of life in self-reported gastrointestinal disorders: An open trial of a food elimination diet guided by the ImmunoBloodprint food sensitivity test

Purpose: Irritable bowel syndrome (IBS) and gastrointestinal (GI) disorders are genuine health problems that have serious consequences on a patient’s quality of life (QoL). IBS is a functional disorder characterized by chronically recurring symptoms, including abdominal pain or discomfort, altered stool frequency and consistency, and abdominal bloating in the absence of structural or biochemical abnormalities. Studies have indicated that symptoms and disability related to IBS and GI disorders correlate with QoL measures. Additionally, those who respond to therapy have an improvement in QoL. Therefore, we explored an open trial of a food elimination diet guided by the ImmunoBloodprint food sensitivity test and its effect on QoL in patients self-reporting an unresolved GI disorder. Methods: Eighty-four subjects aged 18 and above participated in the study. Subjects eliminated all IgG-mediated reactive foods from their diet for 90 days. QoL was assessed with the Irritable Bowel Syndrome-36 (IBS-36) and the Medical Outcomes Study Short Form-36 (SF-36) at baseline and 30-, 60-, and 90-day follow-up. The data were analyzed with linear mixed models. Results: Subjects had statistically significant improvements in all indicators of QoL according to the IBS-36 and SF-36 from baseline to 90- day follow-up. Conclusions: Subjects with unresolved self-reported GI disorders were able to improve all indicators of QoL in response to eliminating IgG- reactive foods from the diet. Given the inconvenience of keeping track of foods and symptoms to eliminate intolerant foods, a food sensitivity test combined with an elimination diet may be an effective method for improving subjective markers of QoL and health.

Study on Parameters of Consumer Preferences for Alternative Wheat Products (Gluten-Free Foods) in USA and India

Celiac Disease (CD) is an inherited, autoimmune disorder in which proteins from the grains wheat, rye and barley (collectively called gluten) damage the small intestine. The only treatment for CD is a strict, lifelong gluten-free diet. With a prevalence rate of about one in 100-133 people worldwide. Celiac disease is wide-spread across the globe. Unlike traditional allergies, which cause immediate reactions, gluten sensitivity is harder to pin down since it manifests gradually and in various forms like headaches, stomach cramps, bloating, anxiety, and depression. Due to complicated diagnosis procedure and lack of awareness, many cases are either misdiagnosed or not at all diagnosed in India and USA. In spite of high growth, gluten-free foods are facing problems to grain ground in Asian market, due to high price, lack of awareness about the products, large number of un-diagnosed cases and inefficient value chain for gluten-free products. One of the major issues in India and USA is very high prices of gluten-free foods as compared to regular food products. Globally, the market potential of gluten free products is estimated to be USD 4639.13 Million and USD 7594.43 Million in 2015 and 2020 respectively. The global gluten free food market is projected to grow with a CAGR between 9 percent and 10.2 percent during 2016-2022. The study on consumer preference of gluten-free foods would enable manufacturers of gluten-free foods to understand the current and evolving expectations of consumers and to design the products according. Study of two countries i.e., India and USA would enable manufacturers to understand the difference in choices and preferences related to gluten-free foods for both the nations. This study would help manufacturers of alternative wheat product to form the concrete marketing and product development strategy based on recent consumer behavior trends.

Food Access and Experience of Food Insecurity in Nigerian Households during the COVID-19 Lockdown

The food insecurity experiences and related behaviors of Nigerian households during the COVID-19 lockdown have not been fully discussed. This study was conducted to elicit information on the impact of COVID-19 lockdown on economic and behavioral patterns related to food access. An online-based semi-structured questionnaire distributed through messaging platforms was used to collect information on characteristics, food purchasing behaviour before and during COVID-19 lockdown among respondents. Experience of food insecurity was assessed using Food Insecurity Experience Scale (FIES). A total of 883 responses were received and analyzed using SPSS Version 20.0. Most of the respondents (90.5%) were at home or had stopped going to work due to COVID-19 restrictions. Even though smaller households had higher food expenditure claims than larger households (p = 0.012), the larger the household, the more acute the challenge of economic access to food (p = 0.050). Location (p = 0.000), age (p = 0.003), occupation (p = 0.014) and income level (p = 0.000) were associated with experience of food insecurity. In conclusion, lockdown restrictions increased food expenditure and experience of food insecurity among the respondents and thus we recommend the probe of long-term consequences of deviations from usual food access on undernutrition or overnutrition in Nigerian households.

A pilot study eliminating immunologically-reactive foods from the diet and its effect on symptomatology and quality of life in persons with chronic migraines and headaches

Purpose: Chronic migraines and headaches are significant public health problems, and their symptomatologies have been positively linked to diet. We explored if individuals suffering from chronic migraines/ headaches who required medication treatment had improvement in symptomatology and subjective ratings of QoL when following an immune-reactive food exclusion diet based on the results of the ImmunoBloodprint test, an IgG-mediated food sensitivity assay. Methods: Thirty-seven subjects, aged 18 and over, took part in the study. Subjects had to eliminate all reactive foods from their diet for 90 days. Migraine intensity and frequency were measured using the MTAQ, and QoL was assessed with the SF-36 survey at base- line and 30-, 60-, and 90-day follow-up. Results: Sub- jects who eliminated IgG-mediated reactive foods from their diet had reductions in migraine symptomatology and had improvements in nearly all indicators of QoL, according to the SF-36, from baseline to 90-day follow-up. Conclusions: Subjects were able to improve their migraine symptoms and QoL in response to eliminating IgG reactive foods from the diet. This test may represent a strategy to help mediate chronic migraine symptomatology without the use of medication.

杭州市婴幼儿及儿童食物不耐受特异性IgG抗体流行特征研究

目的分析杭州市婴幼儿和儿童的食物不耐受特异性免疫球蛋白G(immunoglobulinG,IgG)抗体流行分布特征。方法选取2020年5月至2022年5月杭州师范大学附属医院收治的980例0~14岁婴幼儿及儿童血清食物不耐受特异性IgG抗体检测结果进行回顾性分析。按照年龄分为0~1岁组(n=107)、1~3岁组(n=127)、3~6岁组(n=414)、6~14岁组(n=332),按照性别分为男童组(n=613)和女童组(n=367),按照就诊季节分为春季组(n=147)、夏季组(n=256)、秋季组(n=358)、冬季组(n=219)。比较各组婴童不耐受食物的分布特征。结果在36种食物中,对鸡蛋、牛奶、小麦的不耐受程度以中重度为主,其他以轻中度为主。男童组与女童组比较,排名前10位的不耐受食物顺序,差异均无统计学意义(P>0.05),分别是鸡蛋、牛奶、小麦、大豆、纳米、羊奶、葡萄柚、西红柿、甜瓜、橘子。男童组对大米、西瓜、桃子、虾、杧果不耐受情况高于女童组,对草鱼、猪肉不耐受情况低于女童组,差异均有统计学意义(P<0.05)。各年龄组比较,0~1岁组对鸡蛋、牛奶、小麦、大米、大豆、土豆、甜瓜、鳕鱼、草鱼的不耐受最低,对牛肉、橙子、玉米、虾、蓝莓、桃子、杧果的不耐受最高,1~3岁组对鸡蛋、牛奶、小麦、大米、大豆、土豆、甜瓜、鳕鱼、草鱼不耐受最高,差异均有统计学意义(P<0.05)。各个季节组的不耐受食物排名前5位是鸡蛋、牛奶、小麦、大米、土豆;各季节组比较,春季组对于葡萄柚、橙子的不耐受最高,夏季组对于蟹、蛤、龙虾、虾的不耐受最高,差异均有统计学意义(P<0.05)。结论不同性别、年龄、季节对食物不耐受种类和程度的影响不同,可为杭州地区婴幼儿和儿童饮食计划的制定提供参考。

食源性腹泻产生机理研究进展

目的:食源性腹泻是一种常见的胃肠道疾病,与我们的日常饮食息息相关。全面深入了解食源性腹泻产生的原因和机理对国民健康饮食具有重要意义。方法:从中国知网、万方、PubMed等数据库检索相关文献,提取食源性腹泻的相关信息,进行归纳汇总。结果:综述了食源性腹泻的分类、产生的原因与机理以及预防与治疗措施。结论:食源性腹泻产生的原因主要分为致病微生物引起的感染性腹泻与食物过敏反应、食物不耐受和食物中毒引起的非感染性腹泻。

生长激素缺乏型矮小症患儿食物不耐受检测及其意义

目的探讨生长激素缺乏型矮小症患儿食物不耐受血清特异性免疫球蛋白G(IgG)抗体水平对其病因诊断的意义。方法选择保定市妇幼保健院生长激素缺乏型矮小症患儿80作为试验组,同期健康体检儿童80例为对照组,应用酶联免疫吸附试验法检测14种食物特异性IgG抗体浓度。结果试验组血清总IgG阳性率为76.25%(61/80),对照组血清总IgG阳性率为23.75%(19/80),试验组血清总IgG阳性率高于对照组(χ^(2)=11.429,P=0.001);试验组食物血清不耐受特异性IgG抗体水平从高到低依次为牛奶、虾、蛋、蟹、大豆、鳕鱼、小麦、大米、猪肉、玉米、牛肉、西红柿、鸡肉、蘑菇。试验组抗体阳性者、抗体阴性者特异性IgG水平均明显高于正常对照组(P<0.01)。试验组中食物不耐受特异性IgG抗体阳性者的抗体水平明显高于抗体阴性者(P<0.01)。结论血清特异性IgG水平检测对生长激素缺乏型矮小症患儿的病因诊断有参考意义。