医学
中毒性吸入剂
食物过敏
抗体
抗组胺药
免疫球蛋白E
免疫学
食物过敏原
皮肤病科
消除饮食
面筋
食物过敏
过敏
毒理
病理
生物
作者
Emad A. Koshak,Ali Atwah,Hafiz Badaruddin Ahmad
出处
期刊:Allergologia et immunopathologia
[Codon Publications]
日期:2023-07-01
卷期号:51 (4): 148-150
标识
DOI:10.15586/aei.v51i4.889
摘要
While the link between foods and chronic spontaneous urticaria (CSU) is controversial, many immunological mechanisms have been proposed to establish a causal relationship.To explore the potential benefit of avoiding immunoglobulin G (IgG)-mediated food hypersensitivity as a triggering factor in a case with CSU.The patient is a 50-year-old woman who complained of CSU for 1 and half year, which responded partially and temporarily to antihistamine medications. Of interest, it started 6 months after she followed an oat-rich diet. Her Urticaria Activity Score 7 was 23 out of 40.Specific immunoglobulin E responses to common food and inhalant allergens were negative. A food-specific IgG antibody test was conducted, and it was mainly elevated for chicken eggs, rye, sweet pepper, gluten, garlic, wheat, and pineapple. Avoiding these foods had a curative effect on the CSU over a 2-month period.To the best of our knowledge, this is the first case report of symptoms of CSU that resolved after identifying and avoiding food items with IgG antibodies. Furthermore, well-controlled studies are advocated to verify the potential role of IgG food hypersensitivity in the pathogenesis of CSU.
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