IgG and IgA antibodies to dietary antigens in food allergy and intolerance

Barnes, R. M. R.

doi:10.1111/j.1365-2222.1995.tb01124.x

Cited by 33 publications

(21 citation statements)

References 31 publications

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“…Because immunologic tolerance is incomplete, it is not unexpected that IgG antibodies specific for food proteins are found in normal Operational "tolerance" Sensitization subjects with no signs or symptoms of food allergy (Barnes 1995;Barnes et al 1983Barnes et al , 1988Johansson et al 1984). The important point is that dietary proteins can elicit IgG responses that are apparently without ill effect, or IgE responses that (if of sufficient vigor) will induce sensitization.…”

Section: Scientific Contextmentioning

confidence: 99%

Assessment of the inherent allergenic potential of proteins in mice.

Kimber

Stone

Dearman

2003

Environ Health Perspect

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There is considerable interest in the design of approaches that will permit the accurate identification and characterization of proteins that have the inherent potential to induce sensitization and cause food allergy. Among the methods used currently as part of such assessments are consideration of structural similarity to, or amino acid sequence homology with, known human allergens; whether there exists immunologic cross-reactivity with known allergens; and measurement of resistance to proteolytic digestion in a simulated gastric fluid. Although such approaches provide information that will contribute to a safety assessment, they do not--either individually or collectively--provide a direct evaluation of the ability of a novel protein to cause allergic sensitization. For this reason, work is in progress to design and evaluate suitable animal models that will provide a more holistic assessment of allergenic potential. In this laboratory, the approach we have taken has been to examine the characteristics of immune responses induced in mice following parenteral (intraperitoneal) exposure to test proteins. The basis of this method is to determine simultaneously the overall immunogenic potential of proteins [measured as a function of immunoglobulin (Ig) G antibody responses] and to compare this with their ability to provoke IgE antibody production, IgE being the antibody that effects allergic sensitization. Although this approach has not yet been evaluated fully, the results available to date suggest that it will be possible to distinguish proteins that have the inherent potential to induce allergic sensitization from those that do not. In this article we summarize progress to date in the context of the scientific background against which such methods are being developed.

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Section: Scientific Contextmentioning

confidence: 99%

Assessment of the inherent allergenic potential of proteins in mice.

Kimber

Stone

Dearman

2003

Environ Health Perspect

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“…In addition, IgG antibodies to common dietary antigens can be detected in health and disease. 13 In eczema, levels of IgG against a food do not correlate with any clinical COMMENTARY parameters. 7 Inappropriate use of the IgG test increases the likelihood of false diagnoses being made with consequent unnecessary dietary restrictions and decreased quality of life.…”

Section: Authoritative Position Papers On Immunoglobulin G Testingmentioning

confidence: 98%

Immunoglobulin G testing in the diagnosis of food allergy and intolerance

Lee

Wu²,

Chan

et al. 2017

Hong Kong Med J

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“…Specific IgG antibody production reflects antigen exposure and is a normal physiologic phenomenon to ingestion of food proteins (Barnes, 1995). Specific IgG levels of egg-or peanut-allergic and healthy controls overlap ( Barnes, 1995;Tay et al, 2007).…”

Section: Future Diagnostic Tests To Better Relate To Outcomesmentioning

confidence: 99%