变应性鼻炎与食物因素相关性的初步研究

目的 :探讨变应性鼻炎 (AR)的发病与食物因素的相关性。方法 :对AR组 10 1例 (其中并发支气管哮喘 10例 )与非变应性鼻炎 (NAR)组 112例作食物频率问卷调查。主要询问含脂肪、盐、糖类较多的食物进食情况 ,得出饮食总分。并将组胺配制成不同的浓度 ,滴入下鼻甲 ,检测鼻高反应性。结果 :AR组的饮食总分与NAR组差异有显著性意义 (P <0 .0 5 ) ;AR组的鼻高反应性强度与NAR组差异有极显著性意义 (P <0 .0 1) ;饮食总分与组胺剂量间①单纯AR组和②AR、NAR两组合并均存在负相关关系 (P <0 .0 5 )。结论 :AR发病与饮食因素存在相关性。鼻高反应性随食物中脂肪、盐、糖类增加而增强

Preliminary clinical study on the correlation between allergic rhinitis and food factors

OBJECTIVE: To study the correlation between the onset of allergic rhinitis(AR) and food factors. METHOD: All participants involving 101 patients with AR(10 cases accompanied with asthma) and 112 patients with nonallergic rhinitis(NAR) were studied in the form of prevalence survey. The components of food such as fat, salt and sugar intake were estimated through a food frequency questionnaire completed by the patients and controls. Scores were obtained depended on the food components. Histamine, dispensed in different concentrations, was dropped in the inferior turbinate to detect the nasal hyperreactivity(NH). RESULT: A significant difference (P < 0.05) was found between the food scores in AR and NAR groups. There was a greater significant difference (P < 0.01) between AR and NAR groups in NH. There was a negative correlation between food scores and histamine dosage both in AR group and AR and NAR group (P < 0.05). CONCLUSION: There is a correlation between the onset of AR and the food factors. The more the fat, salt and sugar are contained in the food, the more obvious the NH is.