Determination of ECP Concentration in Patients with Allergic Type of Food Hypersensitivity and in Patients with Dyspeptic Symptoms not Associated with Food Allergy

Authors

  • Małgorzata Graczyk Department and Clinic of Allergology, Clinical Immunology and Internal Diseases Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń
  • Michał Przybyszewski Department and Clinic of Allergology, Clinical Immunology and Internal Diseases Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń
  • Jacek Tlappa Department and Clinic of Allergology, Clinical Immunology and Internal Diseases Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń
  • Jacek Mućka Department and Clinic of Allergology, Clinical Immunology and Internal Diseases Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń
  • Andrzej Kuźmiński Department and Clinic of Allergology, Clinical Immunology and Internal Diseases Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń
  • Magdalena Żbikowska-Gotz Department and Clinic of Allergology, Clinical Immunology and Internal Diseases Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń
  • Ewa Szynkiewicz Department and Clinic of Allergology, Clinical Immunology and Internal Diseases Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń
  • Katarzyna Napiórkowska Department and Clinic of Allergology, Clinical Immunology and Internal Diseases Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń
  • Joanna Kołodziejczyk Department and Clinic of Allergology, Clinical Immunology and Internal Diseases Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń
  • Robert Zacniewski Department and Clinic of Allergology, Clinical Immunology and Internal Diseases Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń
  • Anna Różalska Department and Clinic of Allergology, Clinical Immunology and Internal Diseases Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń
  • Zbigniew Bartuzi Department and Clinic of Allergology, Clinical Immunology and Internal Diseases Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń

DOI:

https://doi.org/10.12775/4100

Keywords

food allergy, ECP, eosinophil

Abstract

Introduction. The results of many studies suggest that the tendency towards the prevalence of food allergies is increasing [1, 2, 3]. It is estimated that approximately 20% of population modifies their diet due to adverse reactions observed after ingestion of certain foods [2]. Still, the exact prevalence rate of food allergies in pediatric and adult populations cannot be satisfactorily estimated [4].

The aim of this study was to determine serum concentrations of eosinophil cationic protein (ECP) in patients with allergic type of food sensitivity and to compare them to data obtained from patients with dyspeptic disorders without a concomitant allergic condition.

Material and methods. This study included a group of 80 patients; among them 50 individuals with diagnosed food sensitivity based on existing standards, and 30 subjects with dyspeptic symptoms without an associated allergic condition. Venous blood was collected from each participant and ECP concentration was determined by means of fluoro-immunoenzyme assay (FIA) with UniCAP ECP test (Pharmacia Diagnostics).

Results. The arithmetic mean serum ECP concentration in patients with food allergy was found to be 24.604 ± 40.36 μg/l. In all individuals, serum ECP concentrations were within the detection limit of the applied method. The average concentration of ECP in a group of subjects without food allergy was determined to be 29.9±64.76 μg/l and did not exceed the lower or the upper detection limit of the applied method.

Conclusions. Patients with food allergy did not differ significantly from those with dyspeptic symptoms without a concomitant allergy in terms of ECP concentration (Mann-Whitney U test, p=0.754218).

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Medical and Biological Sciences

Published

2012-07-01

How to Cite

1.
GRACZYK, Małgorzata, PRZYBYSZEWSKI, Michał, TLAPPA, Jacek, MUĆKA, Jacek, KUŹMIŃSKI, Andrzej, ŻBIKOWSKA-GOTZ, Magdalena, SZYNKIEWICZ, Ewa, NAPIÓRKOWSKA, Katarzyna, KOŁODZIEJCZYK, Joanna, ZACNIEWSKI, Robert, RÓŻALSKA, Anna and BARTUZI, Zbigniew. Determination of ECP Concentration in Patients with Allergic Type of Food Hypersensitivity and in Patients with Dyspeptic Symptoms not Associated with Food Allergy. Medical and Biological Sciences. Online. 1 July 2012. Vol. 26, no. 1, pp. 113-118. [Accessed 23 November 2024]. DOI 10.12775/4100.

Issue

Vol. 26 No. 1 (2012)

Section

Selected articles presented during the 2nd International Conference „Europejski Wymiar Nauk o Zdrowiu”

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