Prevalence of IgG-mediated food intolerance among patients with allergic symptoms

Shakoor, Zahid; Alfaifi, Abrar; AlAmro, Bayan; AlTawil, Lama Nabil; AlOhaly, Rana Yazid

doi:10.5144/0256-4947.2016.386

Cited by 35 publications

(48 citation statements)

References 18 publications

(30 reference statements)

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“…Some investigations have reported that the elderly population may be more likely to develop food allergies than younger individuals[47]. However, other studies have revealed that the younger age group had higher levels of food-specific IgG compared with older people[45,48], which is similar to the results in the present study. Maturation of intestinal mucosa with increasing age may inﬂuence food intolerance resulting in differential immune responses at different ages.…”

Section: Discussionsupporting

confidence: 90%

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

Wang

et al. 2019

WJCC

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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 semi-quantitative 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 food-specific 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 pati...

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Section: Discussionsupporting

confidence: 90%

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

Wang

et al. 2019

WJCC

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“…Food intolerance is an allergic disease mediated by immunoglobulin G (IgG). When the body ingests intolerant food, the specific IgG antibody produced by the immune system combines with the allergen in food to form immunity complex, causing varying reactions of the body, involving the digestive system, respiratory system and skin (1). Food intolerance is becoming more and more common with an incidence rate of 20% to 45%, which has become one of the hottest issues in research at home and abroad (2).…”

Section: Introductionmentioning

confidence: 99%

The Clinical Application Value of Multiple Combination Food Intolerance Testing

Shu-dong

Yang

Xing

et al. 2020

ijph

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Background: We aimed to investigate the clinical value of detecting 14 food intolerances. Methods: A total of 312 patients with food intolerance enrolled in the Third Affiliated Hospital of Qiqihar Medical University (Qiqihar, China) from Feb 2016 to Feb 2017 were selected. ELISA was used to detect intolerance specific IgG antibodies for 14 foods (pork, chicken, beef, shrimp, fish, crab, egg white/yolk, tomato, mushroom, milk, corn, rice, soybean, wheat). Results: The highest average positive rate of the patients was 42.31% for the crab, followed by shrimp 21.15%, egg white/yolk 18.27% and milk 16.99%. The positive rate from high to low was crab, shrimp, egg white/yolk, milk, fish, corn, soybeans, tomatoes, rice, mushrooms, wheat, pork, beef, chicken. There were significant differences in the specific IgG antibody positive rates between shrimp, soybean and wheat in the skin symptoms group, gastrointestinal symptoms group, respiratory symptom group and nervous system symptom group (P<0.05). There was a significant difference in the positive rate of specific IgG antibodies between shrimp, crab and egg white/yolk in the adolescent group, the middle-aged group and the elderly group (P<0.05). Conclusion: The detection of food-specific IgG antibodies can help to determine which food intolerance caused the disease, and then adopt a fasting or diet method to avoid eating unsuitable foods and continually damaging the body, thus maintaining good health. The detection method provides a new idea for the diagnosis and prevention of diseases.

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“…We assessed only 20 types of food hypersensitivity using the IgE test and did not evaluate antigens other than those 20 and antigen-specific IgG, which implies a biomarker for delayed allergy and food intolerance. 39 However IgE-mediated food hypersensitivity is caused mainly by particular antigens evaluated in our research, 30 and basically, food allergies are caused through immediate-allergy, which is evaluated using the IgE test. The target of antiallergy drugs, such as an H1 blocker, and IgE antibody is IgE-mediated reaction.…”

Section: Discussionmentioning

confidence: 92%

Cytokine Profile and Immunoglobulin E-mediated Serological Food Hypersensitivity in Patients With Irritable Bowel Syndrome With Diarrhea

Katsumata

Ishii

Lee

et al. 2018

J Neurogastroenterol Motil

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Background/AimsFood interaction, including food hypersensitivity, plays a key role in the pathogenesis of irritable bowel syndrome with diarrhea (IBS-D). Since only a few studies have been reported about the relationship between food hypersensitivity and IBS-D, we elucidate the prevalence of serological food hypersensitivity in patients with IBS-D and the characteristics of gastrointestinal symptoms and serum cytokine profiles in patients with IBS-D and serological food hypersensitivity.MethodsImmunoglobulin E (Ig E)-mediated serological food hypersensitivity and serum cytokine levels were evaluated using the multiple allergen simultaneous test evaluating food allergen-specific serum IgE and Luminex Milliplex Panel containing multiple fluorescence-labeled beads. Class 2 or above was considered as IgE-mediated food hypersensitivity positive. The gastrointestinal symptom rating scale was used to evaluate symptoms.ResultsWe enrolled 92 subjects, including 60 with IBS-D and 32 healthy controls. The percentages of patients with IgE-mediated serological food hypersensitivity were not significantly different between the groups (controls = 28.1% and IBS-D = 33.3%). Serum IL-1β, IL-6, IL-8, macrophage inflammatory protein-1alpha, and TNF-α levels were higher in patients with IBS-D than in controls. Serum concentration of TNF-α (43.4 vs 21.8 pg/mL, P = 0.009) was higher in patients with IBS-D without IgE-mediated serological food hypersensitivity than those with food hypersensitivity.ConclusionsOne-third of Japanese patients with IBS-D showed IgE-mediated serological food hypersensitivity. The serum cytokine profile differed and was characterized by lower inflammatory cytokine levels in IBS-D with IgE-mediated serological food hypersensitivity. Serological test regarding IgE-mediated food hypersensitivity can detect a certain cluster of IBS-D.

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Prevalence of IgG-mediated food intolerance among patients with allergic symptoms

Cited by 35 publications

References 18 publications

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

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

The Clinical Application Value of Multiple Combination Food Intolerance Testing

Cytokine Profile and Immunoglobulin E-mediated Serological Food Hypersensitivity in Patients With Irritable Bowel Syndrome With Diarrhea

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