Belut D, Moneret-Vautrin D A, Nicolas J P, Grilliat J P
Dig Dis Sci. 1980 May;25(5):323-32. doi: 10.1007/BF01308055.
This investigation was performed to determine the possible significance of the IgE levels in intestinal secretions for the recognition of type I food allergy (immediate hypersensitivity). Four groups of individuals were studied and compared with each other: (1) healthy controls and patients with gastrointestinal disorders not affecting the small intestine; (2) patients with small intestinal disease; (3) patients with various manifestations of allergy but without food intolerance; and (4) patients with atopic sensitivity to foods. Despite the presence of proteolysis in the intestinal fluid, a statistically highly significant increase of the intestinal IgE level was observed in patients of group 4 with type I food allergy and in patients of group 3 as compared with normals. This was associated with an increase in the serum IgE level. An increased synthesis of the IgE in the lamina propria of the small intestine is most probable, but not yet adequately established.
进行这项研究是为了确定肠道分泌物中IgE水平对于识别I型食物过敏（速发型超敏反应）的可能意义。研究了四组个体并进行相互比较：（1）健康对照者和未影响小肠的胃肠道疾病患者；（2）小肠疾病患者；（3）有各种过敏表现但无食物不耐受的患者；（4）对食物有特应性敏感的患者。尽管肠液中存在蛋白水解作用，但与正常人相比，第4组I型食物过敏患者和第3组患者的肠道IgE水平在统计学上有高度显著的升高。这与血清IgE水平的升高有关。小肠固有层中IgE合成增加很有可能，但尚未得到充分证实。
