Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Korea.
Nutr Res Pract. 2011 Jun;5(3):224-9. doi: 10.4162/nrp.2011.5.3.224. Epub 2011 Jun 21.
The prevalence of atopic dermatitis (AD) in school-age children has increased in industrialized countries. As diet is one of the main factors provoking AD, some studies have suggested that food additives in processed foods could function as pseudoallergens, which comprise the non-immunoglobulin E-mediated reaction. Eosinophil cationic protein (ECP) is an eosinophil granule protein released during allergic reactions to food allergens in patients with AD. Thus, serum ECP levels may be a useful indicator of ongoing inflammatory processes in patients with AD. The purpose of this study was to investigate the effect of consuming MSG in processed foods on serum ECP levels among children with AD. This study was performed with 13 patients with AD (age, 7-11 years) who had a normal range of total IgE levels (< 300 IU/ml). All participants ate normal diets during the first week. Then, six patients were allocated to a processed food-restricted group (PRDG) and seven patients were in a general diet group (GDG). During the second week, children in the PRDG and their parents were asked to avoid eating all processed foods. On the third week, children in the PRDG were allowed all foods, as were the children in the GDG throughout the 3-week period. The subjects were asked to complete a dietary record during the trial period. Children with AD who received the dietary restriction showed decreased consumption of MSG and decreased serum ECP levels and an improved SCORing score on the atopic dermatitis index (P < 0.05). No differences in serum ECP levels or MSG consumption were observed in the GDG. Serum total IgE levels were not changed in either group. In conclusion, a reduction in MSG intake by restricting processed food consumption may lead to a decrease in serum ECP levels in children with AD and improve AD symptoms.
特应性皮炎（AD）在学龄儿童中的患病率在工业化国家有所增加。由于饮食是引发 AD 的主要因素之一，一些研究表明，加工食品中的食品添加剂可能作为半抗原发挥作用，即包含非免疫球蛋白 E 介导的反应。嗜酸性粒细胞阳离子蛋白（ECP）是 AD 患者对食物过敏原发生过敏反应时释放的一种嗜酸性粒细胞颗粒蛋白。因此，血清 ECP 水平可能是 AD 患者持续炎症过程的一个有用指标。本研究旨在探讨食用加工食品中的味精（MSG）对 AD 患儿血清 ECP 水平的影响。该研究纳入了 13 例 AD 患儿（年龄 7-11 岁，总 IgE 水平正常范围[<300 IU/ml]）。所有参与者在第一周内均正常进食。然后，将 6 例患儿分配到加工食品限制组（PRDG），7 例患儿分配到普通饮食组（GDG）。第二周，PRDG 患儿及其家长被要求避免食用所有加工食品。第三周，PRDG 患儿可以食用所有食物，GDG 患儿则在整个 3 周试验期间可以食用所有食物。试验期间，要求患儿完成饮食记录。接受饮食限制的 AD 患儿表现出 MSG 摄入量减少、血清 ECP 水平降低和特应性皮炎指数（SCORing）评分改善（P<0.05）。GDG 患儿的血清 ECP 水平或 MSG 摄入量无差异。两组患儿的血清总 IgE 水平均无变化。结论：限制加工食品的摄入可能会减少 AD 患儿的 MSG 摄入量，降低血清 ECP 水平，改善 AD 症状。
