Application evaluation of the levels of serum total IgE and food allergen-specific IgG antibody in patients with chronic urticaria and eczema

Objective:To explore the levels of serum total IgE and food allergen-specific IgG antibody in patients with chronic urticaria and eczema, and provide the reference for their clinical diagnosis and therapy.Methods:The levels of the serum total IgE in 153 patients with chronic urticaria and 135 patients with chronic eczema, and allergen-specific IgG antibodies in 14 kinds of food were measured by enzyme linked immunosorbent assay(ELISA).Forty-eight healthy people were set as the control.Results:The total positive rates of specific IgG antibodies in chronic urticaria, chronic eczema and healthy people were 94.1%, 95.6% and 54.2%, respectively.The most common food allergen were egg, milk, cod, crab and bean, followed by chicken, maize, rice, shrimp, tomato and wheat, and then pork, beef and mushrooms.The total positive rates of total serum IgE in chronic urticaria and eczema patients were 100.0%, but it was 29.8% in healthy people.Conclusions:The chronic urticaria and eczema are not only associated with type Ⅰ allergy, but also with food intolerance induced by the food allergen-specific IgG.The detection of IgE and IgG levels can help adjust the recipes and alleviate the clinical symptoms.