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Food intolerance and human immune function

Objective 
To discuss current detection of food intolerance in health check-up populations and the influence of food intolerance on immune system and inflammation parameters. 
 
 
Methods 
Serum levels of 14 kinds of food-specific IgG antibodies were analyzed by using enzyme linked immunosorbent assay (ELISA) among 257 healthy check-up adults.White blood cell count, eosinophils, globulin, erythrocyte sedimentation rate (ESR), C-reactive protein (CRP), rheumatoid factor (RF), antinuclear antibodies (ANA) and T cell function were compared between the positive group and the negative group.Student's t test and Chi-square test were used for data analysis. 
 
 
Results 
Food-specific IgG antibodies were found in 134 participants (52.14%). The most common intolerant foods were egg, crab and milk.Moderate to severe food intolerance was caused by egg or milk.There was significant difference in eosinophils and serum globulin between the positive and the negative group (t=-0.07, χ2=8.91, both P 0.05). 
 
 
Conclusion 
Eosinophils and serum globulin may significantly increased in people with food intolerance, although white blood cell count, ESR, CRP, RF, ANA and T cell function could be normal. 
 
 
Key words: 
Immunity; Globulins; IgG antibody; Food intolerance