Пищевая аллергия у детей с атопическим дерматитом (возможности лабораторной диагностики)

Abstract

Objective - determination of the frequency of manifestation of allergic reactions of reaginic and cellular types in vitro to food allergens in children with atopic dermatitis (AD). Materials and methods. We examined 284 children aged 0 to 14 years: 200 children with AD in 4 age groups and 84 control children. Investigated total IgE, histamine and serotonin in the blood. A semi-quantitative method in ELISA identified specific IgE antibodies to 67 food allergens, and in leukocyte migration capillary tube technique (LMCT) the presence of delayed-type sensitization to 42 food allergens. Results. The levels of total Ig E, histamine and serotonin in children with AD were significantly higher than the control. The average value of positive results for the presence of specific IgE antibodies to any food allergens was 46.2±4.57%. Banana, goat's milk, tomatoes, egg protein and cow's milk casein topped the ranking. According to the results of LMCT, delayed sensitization of the cell type was determined on average in 40.38±4.81% of tests. The leaders were allergens of hake, black coffee, glucose, peas, rye flour, orange, corn flour and peanuts. Conclusions.AD develops in children already at an early age (up to 3 years), with an excess of control values of total serum IgE by 4.8 times (p<0.01), histamine - by 1.3 times (p<0.01), serotonin - 1.2 times (р<0.001). Reaginic and cellular reactions are involved in the occurrence of food sensitization. Methods of laboratory diagnosis of food allergy are preferable to skin tests and allow young children to simultaneously determine sensitization to a large number of allergens.