Objective To investigate food intolerance testing for the treatment and prevention of recurrent aphthous ulcer (RAU). Methods Serum samples of 410 patients with RAU and 120 healthy subjects (healthy control group)were collected. Serum food-specific immunoglobulin (Ig)G antibodies against 14 foods were determined by enzyme-linked immunosorbent assay. Results A total of 350 cases in RAU group(85.37%) were determined food-specific IgG antibodies positive,and the positive rate was higher than that in healthy control group (28.33%,P<0.01). Furthermore,the positive rate of multiple food intolerance in RAU group was higher than that in healthy control group (P<0.01). In RAU group,the positive rate and level of egg-specific IgG antibody were the highest. The levels of food-specific IgG antibodies in RAU group were higher than those in healthy control group (P<0.01). RAU group showed a mild intolerance to beef,shrimp,chicken and pork,and the positive rates of food-specific IgG antibodies against them had no statistical significance between RAU and healthy control groups (P>0.05),while the levels of food-specific IgG antibodies in RAU group were higher than those in healthy control group (P<0.01). The food-specific IgG antibody level of IgG positive in RAU group was higher than that of IgG negative in RAU group (P<0.01),and the food-specific IgG antibody level of IgG negative in RAU group was higher than that in healthy control group (P<0.01). After a 3-month follow-up of RAU group,a modification of dietary brought an effective relief to ulcer in 258 of 406 cases (63.55%). Conclusions There is a close relationship between food intolerance and RAU,and the identification of intolerable foods and avoiding consumption of them are of value in clinical treatment and prevention of RAU.%目的 探讨食物不耐受检测在复发性阿弗他溃疡(RAU)治疗与预防中的临床价值.方法 使用酶联免疫吸附试验检测410例RAU患者和120名健康体检者(正常对照组)血清中14种食物不耐受特异性IgG抗体.结果 410例RAU患者中有350例(85.37%)食物不耐受特异性IgG抗体阳性,明显高于正常对照组(28.33%,P<0.01),且多种食物不耐受特异性IgG抗体阳性率明显增高(P<0.01).RAU组中蛋清/蛋黄抗体的阳性率及抗体水平均为最高,各种食物不耐受特异性IgG抗体水平均明显高于正常对照组(P<0.01).RAU组牛肉、虾、鸡肉、猪肉不耐受程度均以轻度为主,抗体阳性率与正常对照组比较差异无统计学意义(P>0.05),但抗体水平明显高于正常对照组(P<0.01).RAU组中食物不耐受特异性IgG抗体阳性者的抗体水平明显高于抗体阴性者(P<0.01),而抗体阴性者明显高于正常对照组(P<0.01).对RAU患者给予相应食物控制后,随访3个月,63.55%(258/406)的患者溃疡症状得到有效缓解.结论 RAU与食物不耐受密切相关,发现并限制接触不耐受食物有助于RAU的治疗与预防.
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