Premium
IgE levels in faecal extracts of patients with food allergy
Author(s) -
Sasai K.,
Furukawa S.,
Sugawara T.,
Kaneko K.,
Baba M.,
Yabuta K.
Publication year - 1992
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1111/j.1398-9995.1992.tb02380.x
Subject(s) - immunoglobulin e , food allergy , medicine , immunology , allergen , allergy , oral administration , food allergens , antibody
IgE levels in faecal extracts (Copro‐IgE levels) were investigated in food allergy (EA) patients before and after the challenge test administration of food assay. In addition, the effects of administration of oral sodium cromoglycate (SCG) on the Copro‐IgE levels were studied. Copro‐IgE levels in patients with FA, who were placed on an elimination diet, did not differ from those of healthy children. After a challenge test immediate symptoms of urticaria and wheezing were observed in all FA patients. Copro‐IgE levels in each patients increased markedly within 24 h of the challenge test. Moreover, FA patients treated orally with SCG showed neither and increase in Copro‐IgE levels nor any remarkable symptoms after the challenge. Our results suggest that the increased Copro‐IgE levels may be a specific consequence of the local immune response to food allergen stimulation in the gut mucosa.