Evaluation of clinical application of serum specific IgG antibody on 14 foods intolerance

Objective To analyze and evaluate the correlation of serum specific IgG antibody on 14 foods intolerance with patient symptom,and to provide a related marker for clinical diagnosis. Method Measure serum IgG level (semi-quantitative) in 596 samples by Enzyme-linked Immunosorbent Assay (ELISA). Results The positive percentage of patients with higher serum specific IgG concentration in 14 foods intolerance is higher than control group(P 0.05). Among the 14 foods intolerance,the positive percentage of egg white/yolk was the highest (50.2%),followed by crab (36.7%),shrimp (31.4%),and milk (23.0%). Egg white/yolk had the highest concentration of IgG antibody (205.4 U/ml),too,followed by milk (196.9 U/ml),tomato (121.3 U/ml),and pork (116.8 U/ml). Conclusion It is shown that specific IgG antibody is found in patient serum,which means there is correlation between food intolerance and patient symptom. Measure serum specific IgG antibody concentration in time and eliminate the allergic food from diet has certain importance in clinical diagnosis ,treatment and prevention of related diseases.