银屑病患者血清食物变应原特异性IgE、IgG的检测

目的 探讨银屑病患者食物变应原特异性IgE、IgG的检测结果。方法 对102例银屑病患者进行了食物变应原特异性IgE、IgG检测，同时对慢性湿疹患者、慢性荨麻疹患者、健康体检者进行检测。结果银屑病、慢性湿疹、慢性荨麻疹患者3组间食物特异性IgE、食物特异性IgG检测的阳性例数比较，差异均无统计学意义。银屑病、慢性湿疹、慢性荨麻疹患者分别与健康体检组的阳性例数比较，差异均有统计学意义。结论 食物变应原与银屑病的致病有关，银屑病与慢性湿疹、慢性荨麻疹患者变应原来源和种类不一，值得进一步研究。

Detection of food-specific IgE and IgG in sera from patients with psoriasis

WANG De-xu, ZHANG Wei, SU Dong-bao, YU Bing-lun, WANG Rui-qin. Eighth People′s Hospital of Qingdao （Affiliated Qingdao Hospital of Weifang Medical College）, Qingdao 266100, China 【Abstract】 Objective To detect food-specific IgE and IgG in patients with psoriasis. Methods Serum samples were collected from 102 patients with psoriasis, 30 patients with chronic eczema, 30 patients with chronic urticaria, and 30 healthy check-up examinees. Food-specific IgE and IgG were detected by commercial kits in these samples. Results No significant difference was observed in the detection rate of food-specific IgE or IgG among patients with psoriasis, patients with chronic eczema and patients with chronic urticaria （both P > 0.05）. Meanwhile, the detection rate of food-specific IgE and IgG in healthy examinees were statistically different from those in the three groups of patients （all P < 0.05）. Conclusions Food allergens seem to be implicated in the development of psoriasis. Moreover, the sources and kinds of food allergens in patients with psoriasis differ from those in patients with chronic eczema and patients with chronic urticaria, which deserves further research.