皮肤点刺试验与果蔬点刺对刺试验在食物过敏诊断中的比较

Comparison of skin prick test and prick-to-prick test with fruits and vegetables in the diagnosis of food allergy.

作者信息

Terlouw Severina, van Boven Frank E, Borsboom-van Zonneveld Monika, de Graaf-In 't Veld Tineke, Gerth van Wijk Roy, van Daele Paul L A, van Maaren Maurits S, Kuijpers Jac H S A M, Veenbergen Sharon, de Jong Nicolette W

机构信息

Department of Allergology, Albert Schweitzer Hospital, Zwijndrecht, The Netherlands.

Internal Medicine, Allergology & Clinical Immunology, Erasmus MC, University Medical Center Rotterdam, Rotterdam, The Netherlands.

出版信息

Clin Transl Allergy. 2024 Jul;14(7):e12375. doi: 10.1002/clt2.12375.

DOI:10.1002/clt2.12375

PMID:38970153

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11226404/

Abstract

INTRODUCTION

Prick-to-prick (PTP) test with fresh food is accepted as a reliable tool for measuring sensitization to fruits and vegetables. Not all fruits and vegetables are available throughout the year. The objective of this study was to investigate whether skin prick test (SPT) performed with frozen juice of fruits and vegetables (FJFV) is a good alternative to PTP tests performed with fresh fruits and vegetables (FFV).

METHODS

Adult patients suspected of having a food allergy to fruits and/or vegetables were included. A questionnaire was used to score symptoms after consumption of apple, kiwi, peach, tomato, and carrot. SPTs with FJFV, and PTP tests with FFV were performed. Intra-class correlation coefficients (ICC) between the SPT and PTP test results were calculated. The sensitivity and specificity of both diagnostic tests towards food allergen specific symptoms (FASS) were calculated.

RESULTS

Thirty-six patients were included. FASS was positive in 75% for apple, 53% for kiwi, 44% for peach, 25% for tomato, and 22% for carrot. ICC between SPT and PTP test results were moderate for apple (0.72) and kiwi (0.71), strong for peach (0.75) and tomato (0.89), and very strong for carrot (0.94). Sensitivity was equal for the SPT and PTP tests for apple (0.93), peach (0.81), and carrot (1.00), and comparable for kiwi (0.50 resp. 0.70), and tomato (0.44 resp. 0.56). Specificity was equal for apple (0.33), peach (0.15), and carrot (0.41), and comparable for kiwi (0.29 resp. 0.21) and tomato (0.80 resp. 0.72).

CONCLUSIONS

Results of SPT with FJFV and PTP test with FFV are comparable. SPT with FJFV is a good alternative in the daily practice of the allergists.

摘要

引言

用新鲜食物进行点刺试验（PTP）被认为是检测对水果和蔬菜过敏的可靠方法。并非所有水果和蔬菜全年都有供应。本研究的目的是调查用冷冻果蔬汁（FJFV）进行皮肤点刺试验（SPT）是否是用新鲜水果和蔬菜（FFV）进行PTP试验的良好替代方法。

方法

纳入怀疑对水果和/或蔬菜有食物过敏的成年患者。使用问卷对食用苹果、猕猴桃、桃子、番茄和胡萝卜后的症状进行评分。进行了FJFV的SPT和FFV的PTP试验。计算SPT和PTP试验结果之间的组内相关系数（ICC）。计算两种诊断试验对食物过敏原特异性症状（FASS）的敏感性和特异性。

结果

纳入36例患者。苹果的FASS阳性率为75%，猕猴桃为53%，桃子为44%，番茄为25%，胡萝卜为22%。苹果（0.72）和猕猴桃（0.71）的SPT和PTP试验结果之间的ICC为中度，桃子（0.75）和番茄（0.89）为强相关，胡萝卜（0.94）为非常强相关。苹果（0.93）、桃子（0.81）和胡萝卜（1.00）的SPT和PTP试验敏感性相等，猕猴桃（分别为0.50和0.70）和番茄（分别为0.44和0.56）的敏感性相当。苹果（0.33）、桃子（0.15）和胡萝卜（0.41）的特异性相等，猕猴桃（分别为0.29和0.21）和番茄（分别为0.80和0.72）的特异性相当。