Food sensitization in patients with diseases of the digestive system

Allergic reactions to foods can occur in any one of four major types of reactions [P. Gell, R. Coombs].The most typical combination of several types of reactions, one patient. Food antigens can modify cellular and humoral immune response by influencing the emergence of new and for chronic diseases. Objective: to study the spectrum of food sensitization in patients with diseases of the digestive system (DDS) to adjust their dietary therapy. The laboratory examination and treatment of 210 patient: 185 patients with DDS (gastroesophageal reflux disease, chronic gastroduodenitis, biliary dyskinesia, irritable bowel syndrome, IBD (ulcerative colitis(UC) and Crohn’s disease) and 25 healthy adults. To identify the reactions I, III and IY-type food allergens used a range of methods - ELISA (IgE-specific) and the reaction of inhibition of migration of leukocytes (RIML), modification NN Matyshevoy and LS Kositsky. Products that implement positive reactions, patients were excluded from the diet. 100% of patients identified specific reactions I, III and IY-type food allergy, the number of responses increased in proportion to the severity of the disease, most patients with IBD, the smallest - in healthy individuals. Exclusion from the diet of the identified potential allergens contributed to a significant clinical improvement, and in patients with UC onset of persistent clinical and endoscopic remission. Conclusion: to determine the most complete range of food sensitization in patients with DDS is necessary to use methods for assessing cellular and humoral sensitization types together. Diet exclusion of food allergens from the diet of patients with DDS leads to persistent clinical improvement and long-term maintenance of remission, especially in patients with UC.

пищевая гиперчувствительность, диета, индивидуальная диета, профилактика обострений язвенного колита, язвенный колит, воспалительные заболевания кишечника, диета у пациентов язвенным колитом, ood hypersensitivity, diet, an individual diet, ulcerative colitis, inflammatory bowel disease, the methods of selection of the diet for ulcerative colitis, prevention of exacerbations of ulcerative colitis