Titova N D
Klin Lab Diagn. 2011 Mar(3):42-4.
Adverse reactions to food additives are difficult to diagnose due to the diversity of mechanisms involved in their realization and to the absence of reasonably reliable methods for their determination. Eighty-three patients with allergic diseases were examined using the granulocytic myeloperoxidase release reaction (MRR) to diagnose intolerance reactions to food additives (E102, E122, E124, E132, E110, E2111). MRR revealed leukocyte hypersensitivity to tartrazine in 10.8%, sunset yellow in 4.8%, ponceau in 13.2%, indigo carmine in 8.4%, carmoisine and benzoate in 9.6%. The findings were correlated with history data and the levels of IgE antibodies to these dyes. The practical use of the proposed MRR method makes it possible to enhance the accuracy of diagnosis of allergy to food additives.
由于食品添加剂不良反应的发生机制具有多样性，且缺乏合理可靠的测定方法，因此很难对其进行诊断。我们采用粒细胞髓过氧化物酶释放反应（MRR）对83例过敏性疾病患者进行检测，以诊断他们对食品添加剂（E102、E122、E124、E132、E110、E2111）的不耐受反应。MRR结果显示，10.8%的患者对柠檬黄、4.8%的患者对日落黄、13.2%的患者对丽春红、8.4%的患者对靛蓝胭脂红、9.6%的患者对胭脂红和苯甲酸盐存在白细胞超敏反应。这些结果与病史数据以及针对这些染料的IgE抗体水平相关。所提出的MRR方法的实际应用能够提高食品添加剂过敏诊断的准确性。
