福州地区食物不耐受患者中医体质类型相关分析

目的研究福州地区人群食物不耐受分布特点、识别相关症状及其影响因素；同时辨别不同中医体质人群对食物不耐受的易感性。方法采取方便抽样的方法在体检人群中抽取样本，用酶联免疫方法检测人血清中14种食物过敏原特异性IgG抗体。同时调查问卷收集中医体质、饮食、生活方式等方面资料，用SPSS13．0进行统计分析。结果（1）411例调查对象中，食物不耐受者247例，占总体60．1％。不同性别、年龄、体型、学历、婚姻状况、职业、地区、过敏史的人群之间食物不耐受发生情况差异无统计学意义（P〉0．05）。（2）食物不耐受发生频率前三位是：蛋清／蛋黄（44．9％）、蟹（37．7％）、鳕鱼（23．1％）。不同患者可出现1种到5种食物不耐受。亚健康人出现食物不耐受情况高于健康人群（P〈0．05）。（3）鳕鱼进食频率越高，鳕鱼不耐受发生率越高（P〈0．05）。（4）食物不耐受者表现为多系统症状。但较少出现心血管系统症状，在呼吸系统以及其他症状方面表现更明显。（5）食物不耐受患者主要的中医体质类型前四位：平和质、气虚质、阳虚质、湿热质。偏颇体质对鳕鱼不耐受情况高于平和质（P〈0．05）。非瘀血质更易对蟹产生不耐受（P〈0．05）。结论食物不耐受者在福州地区人群中分布广泛，但人口学特征相关性并不明显。亚健康者、肥胖女性、偏颇体质人群对14种食物存在不同程度的易感性。

Traditional Chinese medicine constitution of individuals with food intolerance in Fuzhou areas

Objective To investigate clinical symptoms and influencing factors of food intolerance and to identify susceptibility of food intolerance among adults with various Traditional Chinese Medicine （TCM） constitutions. Methods A total of 411 individuals were recruited by using simple sampling method. ELISA was used to test serum levels of food intolerance specific IgG antibody. TCM constitution, food intake habit,lifestyle, and biochemical data were collected. Results （1） The prevalence of food intoleraee was 60. 1% （247/411）. （2） The most commonly seen food intolerance specific IgG were those against egg （44. 9% ） ,crab （37.7%） ,or cod （23.1%）. Intolerance to 1 to 5 kinds of food could be found in single individual. Subhealthy people were more likely to suffer from food intolerance （ P 〈 0. 05 ）. （ 3 ） Those with food intolerance always presented with various symptoms, mainly respiratory system symptoms. （4） The most common types of TCM constitution of the participants were gentleness constitution, qi-insufficiency constitution, yang-deficieney constitution, and dampness-heat constitution. Those of non-bloodstasis constitution were more likely to suffer from crab intolerance （ P 〈 0. 05 ）. Conclusion The prevalence of food intolerance is relatively high in Fuzhou areas. Subheahhy status, obesity women, and pathological constitutions may be risk factors of food intolerance.