Ny Ordrup Sidealle 5, 2920 Charlottenlund, Denmark.
Autoimmun Rev. 2018 Nov;17(11):1078-1080. doi: 10.1016/j.autrev.2018.05.011. Epub 2018 Sep 11.
In the professional medical and scientific world, there is not many interest in the correlation of food intolerance and autoimmune diseases. However there is a lot of evidence that e.g. gluten or gliadine can induce autoimmmune diseases: example the interest in coeliac disease and autoimmunity. There is however a lot of informationavailable about leaky gut and autoimmunity. We performed an observational study in our data base;, where we selected 100 patients with manifest autoimmune disease with clear symptoms and autoimmune antibodies in the form of positive anf more tehn 160 titer. These patients were compared with 25 control patients without any autoimmunity. We could clearly find a difference in food intolerance profiles when we compared AI patients with people without any AI. Overall there is a much greater reaction to several food epitopes, which can be observed on the level of specific antibodies tot he food epitopes. These igG levels for specific food antibodies are significantly higher in the patient group then in the control group. We can also see that some food epitopes provocate a very pronounced reaction, while other show no increased level of igG. Among the most reactive food epitopes are caseine, cow milk, wheat, gliadine, white of egg and rice. A variable reaction can bes een on nuts e.g.; walnuts and almonds. Almost no antibody reaction is noticed on vegetables, fish and meat products, who seem tob e immunologially very neutral. We conclude that food intolerance test is very important tool in patients with AI disease, and should be performed in each patient to tailor an individual diet program, which if properly followed, could relieve symptoms and probably stop or slow the the progression of the autoimmune disease. Also interesting for global research in AI disease is the fact that food is probably an important trigger for autoimmunity in vulnerable patients. More research on great scale and multicenter around this topic is mandatory and urgent.
在专业的医学和科学领域,人们对食物不耐受与自身免疫性疾病之间的相关性并没有太多兴趣。然而,有大量证据表明,例如,麸质或麦胶蛋白可以引发自身免疫性疾病:例如对乳糜泻和自身免疫的兴趣。但是,关于肠漏和自身免疫的信息也很多。我们在数据库中进行了一项观察性研究,其中我们选择了 100 名有明显自身免疫疾病症状和自身抗体的患者,其自身抗体形式为阳性且滴度大于 160。我们将这些患者与 25 名无任何自身免疫的对照患者进行了比较。当我们将 AI 患者与没有任何自身免疫的人进行比较时,我们可以清楚地发现食物不耐受谱的差异。总的来说,对于几种食物表位,我们可以观察到针对这些食物表位的特异性抗体,会有更高的反应性。这些针对特定食物抗体的 IgG 水平在患者组中明显高于对照组。我们还可以看到,一些食物表位引起非常明显的反应,而其他表位则没有增加的 IgG 水平。最具反应性的食物表位包括酪蛋白、牛奶、小麦、麦胶蛋白、蛋清和大米。坚果如核桃和杏仁则可观察到可变的反应。蔬菜、鱼类和肉类产品几乎没有抗体反应,它们在免疫学上似乎非常中性。我们的结论是,食物不耐受测试是 AI 疾病患者的重要工具,应该在每位患者中进行,以制定个体化的饮食计划,如果正确遵循,可能会缓解症状,并可能阻止或减缓自身免疫性疾病的进展。对于 AI 疾病的全球研究来说,有趣的是食物可能是易患人群自身免疫的一个重要触发因素。围绕这个主题进行更大规模和多中心的研究是强制性和紧迫的。