论文部分内容阅读
目的通过食物不耐受检测,为口腔黏膜疾病的预防、诊断提供更全面实验室依据。方法采用酶联免疫吸附法检测196例口腔黏膜病患者血清中14种常见食物特异性IgG。结果口腔黏膜病196例患者中出现食物不耐受者176例,总阳性率占89.8%。其中对鸡蛋不耐受者占55.6%,阳性率为最高,其次是对大豆不耐受者占48.5%。结论检测食物IgG对了解口腔黏膜病患者可能存在的食物不耐受及指导相应饮食调整,对该病的预防、诊断、治疗均具有重要参考意义。
Objective To provide a more comprehensive laboratory basis for the prevention and diagnosis of oral mucosal diseases through food intolerance testing. Methods The serum levels of 14 common food-specific IgGs in 196 patients with oral mucosal disease were detected by enzyme-linked immunosorbent assay. Results Among the 196 patients with oral mucosal disease, 176 cases were intolerant to food, the total positive rate was 89.8%. Among them, 55.6% were intolerant to the egg, the positive rate was the highest, followed by the 48.5% to the soybean intolerant. Conclusion The detection of food IgG is of great significance in the prevention, diagnosis and treatment of possible food intolerance to the patients with oral mucosal disease and the corresponding diet adjustment.