2021, Number 3
Identification of IgG isotype antibodies associated with food intolerance by microarrays
Guerrero-Carrera C, Ruiz-Argüelles A, Estrada-Marín L, Parra-Ortega I, López-Trujillo MA, Arroyo-Altamirano AG, Espinosa-Arreola M, López-Martínez B
Full text
10.35366/105027
Language: Spanish
References: 21
Page: 107-112
PDF size: 278.16 Kb.
ABSTRACT
Introduction: Adverse reactions to food are defined as any clinically abnormal response that can be attributed to the ingestion, contact or inhalation of a food, its derivatives or any additive they contain. While food allergy is mediated by IgE antibodies, food intolerance can be metabolic, pharmacological, or mediated by IgG isotype antibodies. In recent years, there has been an increase in adverse reactions to foods, possibly associated with changes in lifestyle produced in recent decades. Even when this pathology is not fatal in most cases, it generates considerable morbidity and decreases the quality of life of those who suffer from it, for this reason we investigated which are the most frequent antigens that cause food intolerance mediated by IgG antibodies in our population. Material and methods: We compiled a database of 500 individuals who underwent food intolerance testing using a 221-antigen microarray colorimetric immunoenzymatic method for the detection of IgG isotype antibodies in serum, at clinical laboratories of Puebla. Results: We registered 500 patients, the mean age was 43.1 with a range of four to 97 years; men represented 42.8% and women the remaining 57.2%, in addition; we made a classification by age groups, where adults were more affected with 61.2% of the total population. In this study, the most frequently detected antibodies among the individuals studied were against wheat (94.2%), cow's milk (88.4%), egg white (85.4%), Sudan nut (81.6%), brewer's yeast (79.4%), goat milk (68.6%), peas (67.8%), and corn (65.6%). Analysis of the results: Our findings suggest that common foods for Mexican consumption, such as wheat, cow's milk, egg whites and corn, could be triggers of certain health disorders that commonly affect our population. According to our data, there seems to be an increase in the incidence of intolerances as age increases. This situation could be related to the frequency of consumption in each age group, with adults being the ones who were most affected, possibly because it is a age group with higher consumption of various foods. In our study, the most frequent intolerances detected in the different study groups have in common the presence of gluten and lactose. Conclusions: Food intolerance mediated by specific IgG antibodies has been implicated in a variety of disorders. Its detection can help determine which food intolerance caused the disease, and then adopt a method of eliminating the food from the diet and thus improve the health status of each individual.REFERENCES
Kirchhofer Cañellas P. Reacciones adversas a los alimentos: intolerancias versus alergias, aplicación de las técnicas moleculares para su diagnóstico y valoración de la utilidad clínica de los test de sensibilidad alimentaria [Internet]. Disponible en: https://dspace.uib.es/xmlui/bitstream/handle/11201/149968/Kirchhofer_Canellas_Pilar.pdf?sequence=1&isAllowed=y