Study on the relationship between food intolerance and eczema
Abstract：Objective To determine the serological specificity IgG in eczema patients with food intolerance and provide a diagnostic bases for clinical diagnosis and treatment of the disease. Methods Enzyme-linked immunosorbent assay (ELISA) was adopted to detect the level of serum specificity IgG of 54 eczema patients with food intolerance and 20 healthy controls. Results 92.59% of the eczema patients were found possessing positive speciifc IgG. While in healthy controls, only one case showed positive speciifc IgG to milk, the positive rate is 5%. For the 50 patients who undergoing dietary adjustments, the total effective rate was 80%. Conclusion Food intolerance test may provide useful references for etiological diagnosis and treatment of eczema.
Keywords：EczemaFood intoleranceAllergenSpeciifc IgG
Publication Date：2013-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：2( 212-213 )