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目的探讨食物过敏与溃疡性结肠炎的关系。方法用ELISA法检测121例溃疡性结肠炎患者及85例健康对照者的血清食物特异性抗体IgG(sIgG)水平。将血清食物特异性抗体检测阳性的溃疡性结肠炎患者(n=79)随机分为饮食控制组(n=40)和非饮食控制组(n=39)。饮食控制组患者给予常规治疗并忌食IgG阳性食物,非饮食控制组患者仅给予常规治疗,不予饮食干预。随访2个月观察其临床疗效。结果 121例溃疡性结肠炎患者中出现食物sIgG阳性者达79例,阳性率为65.29%。85名健康对照者出现食物sIgG阳性者15例,阳性率为17.65%;两组阳性率比较,差异有统计学意义(P<0.01)。饮食控制组2个月总有效率达85.0%,非饮食控制组2个月总有效率43.6%,二组比较,差异有统计学意义(P<0.05)。结论剔除溃疡性结肠炎患者饮食中的IgG阳性食物,有助于提高临床疗效,血清食物特异性抗体IgG水平升高与溃疡性结肠炎发病有关。
Objective To investigate the relationship between food allergy and ulcerative colitis. Methods Serum food-specific antibody IgG (sIgG) levels were measured by ELISA in 121 patients with ulcerative colitis and 85 healthy controls. Patients with ulcerative colitis tested positive for serum food-specific antibodies (n = 79) were randomly assigned to a diet control group (n = 40) and a non-diet control group (n = 39). Patients in the diet control group were given routine treatment and were not given IgG positive food. Patients in the non-diet control group were given only routine treatment without dietary intervention. Followed up for 2 months to observe its clinical efficacy. Results Among the 121 patients with ulcerative colitis, 79 were sIgG positive, the positive rate was 65.29%. Among 85 healthy controls, 15 cases showed sIgG positive, the positive rate was 17.65%. The positive rates of the two groups were statistically significant (P <0.01). The total effective rate was 85.0% at 2 months in diet control group and 43.6% at 2 months in non-diet control group. There was significant difference between the two groups (P <0.05). Conclusions It is helpful to improve the clinical curative effect by excluding the IgG positive food from the patients with ulcerative colitis. The elevated level of serum food-specific antibody IgG is related to the pathogenesis of ulcerative colitis.