Source: International Congress 2014 – Clinical allergy

Abstract

Objective To discuss and analyse the correlation of the positive rate of common food allergen sIgE with suspected food allergy patients in our hospital. Methods Using fluorescence enzyme-linked immunosorbent assay to detect the serum sIgE antibody of the patients ,including 7 kinds of food allergens(milk, egg white, egg yolk, peanut, soybean, shrimp and crab) from July 2006 to January 2013. Results The positive rates of the 7 kinds of food allergen were 39.3%(283/720),36.3(216 /595),9.8%(28/285),21.2%(36/170),24.3%(17/70),14.8%(9/61)and10.0%(5/50). 528 patients were detected milk and egg white sIgE, the positive rate of milk sIgE was 35.2% , the positive rate of egg white was 33.7% , 26.9% were both positive (r_s=0.758, P<0.01). 282 patients were detected egg white and egg yolk sIgE, the positive rate of egg white sIgE (59.6%) was much higher than the egg yolk sIgE (9.2%).The positive rate of the milk and egg white sIgE decreased with the age. The degree in level 4 or above of milk and egg white sIgE was only 0.4%in positive patients . We detected serum sIgE of shrimp and crab in 64 patients, 16 cases was positive of the shrimp, 17 cases of the crab was positive , both positive in 16 cases (r_s =0.973, P<0.01). In the simultaneous detection of 34 patients' serum sIgE of peanut and soybean, peanut was positive in 4 cases, soybean was positive in 3 cases, both positive in 2 cases (r_s=0.879, P<0.01). Conclusion Egg white is the major allergen of egg allergy. The relevance of shrimp and crab, peanuts and soybeans is extremely high, probably because of their homology; egg white and milk is not homologous food, but their positive rate has significant correlation, indicating the existing phenomenon of common sensitization.

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H. Huang, N. Wei, W. Luo, P. Zheng, B. Sun (Guangzhou, China). Measurement and analysis of the common food allergens specific IgE. Eur Respir J 2014; 44: Suppl. 58, 4039

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