食物敏感患者的硫氧化能力较差。
Poor sulphoxidation ability in patients with food sensitivity.
作者信息
Scadding G K, Ayesh R, Brostoff J, Mitchell S C, Waring R H, Smith R L
机构信息
Department of Immunology, Middlesex Hospital Medical School, London.
出版信息
BMJ. 1988 Jul 9;297(6641):105-7. doi: 10.1136/bmj.297.6641.105.
Abstract
Patients with well defined reactions to foods were examined for their ability to carry out both sulphur and carbon oxidation reactions by using carbocisteine and debrisoquine as probe compounds. The proportion of poor sulphoxidisers (58 of 74) was significantly greater than that of a previously determined normal control population (67 of 200; p less than 0.005). The proportion of poor carbon oxidisers was not significantly different from the controls. Metabolic defects may play a part in the pathogenesis of adverse reactions to foods.
摘要
对食物有明确反应的患者，通过使用羧甲司坦和异喹胍作为探针化合物，检测他们进行硫和碳氧化反应的能力。硫氧化能力差的患者比例（74例中有58例）显著高于先前确定的正常对照人群（200例中有67例；p<0.005）。碳氧化能力差的患者比例与对照组无显著差异。代谢缺陷可能在食物不良反应的发病机制中起作用。
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