Relevance of milk- and egg-specific IgG4 in atopic eczema.
Relevance of milk- and egg-specific IgG4 in atopic eczema.
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牛奶和鸡蛋特异性 IgG4 在特应性湿疹中的相关性。
DOI：
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发表时间：
1984
期刊：
影响因子：
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通讯作者：
D. Stanworth
中科院分区：
文献类型：
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作者：
F. Shakib;H. Brown;D. Stanworth
在相当比例的特应性湿疹患者中，临床对食物的敏感性不能通过皮肤点刺试验或IgE RAST证实。因此，在这种情况下，对挑衅性食物因素的诊断高度依赖于饮食操作，这既耗时又有时危险。为了寻找一种替代的实验室程序，我们对这些患者血清中特异性IgG4测量的临床相关性提出了质疑，因为之前的报告显示，特应性湿疹患者血清中总IgG4升高。因此，建立了一种高度可靠的ELISA方法，用于检测牛奶和鸡蛋过敏性湿疹患者和非湿疹对照组血清中3种牛奶蛋白和2种鸡蛋蛋白特异性的IgG4。该研究提供了明确的证据，表明在特应性湿疹患者中检测牛奶和鸡蛋特异性IgG4没有临床价值。
In a substantial proportion of atopic eczema patients clinical sensitivity to food is not confirmable by either skin prick test or IgE RAST. The diagnosis of provocative food factors in this condition is, therefore, highly dependent on dietary manipulations which are time consuming and sometimes dangerous. In an attempt to find an alternative laboratory procedure we have questioned the clinical relevance of specific IgG4 measurement in the sera of these patients in the light of previous reports demonstrating raised total serum IgG4 in patients with atopic eczema. Thus, a highly reliable ELISA was developed to measure IgG4 specific to 3 cow's milk proteins and 2 hen's egg proteins in the sera of milk- and egg-allergic eczema patients and non-eczematous controls. The study provides clear evidence showing that the detection of milk- and egg-specific IgG4 in atopic eczema patients has no clinical value.