Serological Investigation of Food Specific Immunoglobulin G Antibodies in Patients with Inflammatory Bowel DiseasesReportar como inadecuado

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Dietary factors have been indicated to influence the pathogenesis and nature course of inflammatory bowel diseases IBD with their wide variances. The aim of the study was to assess the prevalence and clinical significance of 14 serum food specific immunoglobulin G sIgG antibodies in patients with IBD.


This retrospective study comprised a total of 112 patients with IBD, including 79 with Crohn-s disease CD and 33 with ulcerative colitis UC. Medical records, clinical data and laboratory results were collected for analysis. Serum IgG antibodies against 14 unique food allergens were detected by semi-quantitative enzyme linked immunosorbent assay ELISA.


Food sIgG antibodies were detected in 75.9% 60-79 of CD patients, 63.6% 21-33 of UC patients and 33.1% 88-266 of healthy controls HC. IBD patients showed the significantly higher antibodies prevalence than healthy controls CD vs. HC, P = 0.000; UC vs. HC, P = 0.001. However no marked difference was observed between CD and UC groups P = 0.184. More subjects were found with sensitivity to multiple antigens ≥3 in IBD than in HC group 33.9% vs.0.8%, P = 0.000. Egg was the most prevalent food allergen. There was a remarkable difference in the levels of general serum IgM P = 0.045 and IgG P = 0.041 between patients with positive and negative sIgG antibodies. Patients with multiple positive allergens ≥3 were especially found with significant higher total IgG levels compared with sIgG-negative patients P = 0.003. Age was suggested as a protective factor against the occurrence of sIgG antibodies P = 0.002.


The study demonstrates a high prevalence of serum IgG antibodies to specific food allergens in patients with IBD. sIgG antibodies may potentially indicate disease status in clinical and be utilized to guide diets for patients.

Autor: Chenwen Cai, Jun Shen, Di Zhao, Yuqi Qiao, Antao Xu, Shuang Jin, Zhihua Ran, Qing Zheng



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