| Objective: To discuss the relationship and the application value of food specific IgEand IgG in the diagnosis and evaluation of children with eczema，by detecting serumfood specific IgE and specific IgG，and analysising ages, seasons and allergy history,family history of allergy of patients with eczema.Methods: All the patients of childrene with czema came from the children’s Hospital ofDalian from June1,2012to May31,2013. Devided the patients into two groups，107cases of eczema without allergic diseases and45cases of eczema with allergic diseases,and then randomly selected30healthy children in the same period as the control groupto compare with them. Used enzyme linked immunosorbent assay (ELISA method) todetect the serum total IgE, food specific IgE and IgG antibody. At the same time, theform of the questionnaire was inquired and acquisitioned in children with allergichistory and family history of allergy and other general.Result:1.152cases of eczema in children, with0～3years old infant cases were the most;secondly is3～6years old children,＞6years group，has the fewest in the number;theincidence is lower in summer then other seasons; associated with other allergic diseasesaccounted for29.61%(45/152), one or two immediate family members who havefamily history of allergy accounted for32.24%(49/152). 2.Total IgE with eczema allergic disease group test results, and pure eczema groupand control group (P <0.01), simple IgE eczema group and the control group test resultshad difference (P＜0.01).3. Pure eczema group patients sIgE positive species number in a most, accountedfor39.22%. The positive rate of sIgE in16kinds of food from high to low is the milk(27.10%)> egg (20.56%), wheat (13.80%)> beef (9.35%)> crab (8.41%)> peanut(7.48%)=soybean (7.48%), corn (6.54%)> shrimp (5.61%)> tomatoes (3.74%), rice(2.80%)> lamb (2.80%)=fish (1.87%)> onion (0.93%)=chicken (0.93%)>mushroom (not found).4.Pure eczema group patients sIgG positive species number by four and more thanfour kinds of the most, accounting for33.67%. The positive rate of sIgG in14kinds offood from high to low is the milk (79.44%)> egg (71.03%)> tomatoes (31.78%)>soybean (30.84%), rice (24.30%)> cod (16.82%)> wheat (11.21%)> crab (9.35%),corn (4.67%)=(4.67%)> beef (2.80%)> shrimp (1.87%)> mushroom=chicken (0.93%)=pork (0.93%).The positive rate of food sIgG was up to91.59%，no differencebetween pure eczema group and eczema associated with allergic disease group (P>0.05), two were higher than that of the control group (P<0.01).5. Food sIgE and sIgG detection results in the pure eczema groups werestatistically significant difference (P<0.05); correlation was not statistically significant(P>0.05).Conclusion:1.152cases of infantile eczema in infants and preschool children, were about2/3and1/3, school-age children was rarely. And no obvious seasonal differences，theincidence was lower in summer then other seasons.1/3were associated with otherallergic diseases,1/3in children were with a family history of atopy. 2.Total IgE in serum of children with pure eczema concentration was normal, butdid not represent the food specific IgE concentration was normal.Food sIgE waspositive in nearly half of pure eczema patient, the positive rate was higher than that ofhealthy children; With a food sIgE detection positive，the main food were milk, egg,wheat, beef, crab.3.Food sIgG was positive in up to more than90%pure eczema patients, far higherthan that of the healthy children; more than four or more food sIgG was positive; thepositive detection of main food is milk, egg, the tomato, soybean, rice.4.Food sIgE and sIgG were related to the occurrence and development of eczema,but there were differences between them,there was no significant correlation. |
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