STUDIES ON HYPERIMMUNOGLOBULINEMIA-E IN ATOPIC DISEASES WITH PARTICULAR REFERENCE TO FOOD ALLERGENS

Abstract

Total and specific IgE were measured in serum, suction blister fluid and jejunal aspirate in patients with various atopic disorders to study the association between food allergy and adult atopic eczema. Patients with atopic disorders, irrespective of whether the disease primarily affects the skin or airways, have raised IgE concentrations that are largely attributable to antibodies directed against inhaled allergens. IgE antibodies against food allergens account for an appreciable amount of the total IgE in patients with atopic eczema though not as much as that contributed by inhalants [e.g., environmental allergens]. In patients with atopic eczema, most of the IgE is produced at sites other than the intestine or skin.