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首页> 外文期刊>Clinical and experimental allergy : >Comparison of wheat and rye flour solutions for skin prick testing: a multi-centre study (Stad 1).
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Comparison of wheat and rye flour solutions for skin prick testing: a multi-centre study (Stad 1).

机译：小麦和黑麦面粉溶液用于皮肤点刺测试的比较：一项多中心研究（步骤1）。

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BACKGROUND: Skin prick testing (SPT) is the basic method for diagnosing IgE-mediated allergies. However, skin reactivity is related to the quality of allergen extracts, which are often poorly defined for occupational allergens. OBJECTIVE: To compare wheat and rye flour SPT solutions from different producers. MATERIALS AND METHODS: Standardized SPTs were performed in seven allergy centres with wheat and rye flour solutions from four producers in 125 symptomatic bakers. Optimal cut-off levels for weal sizes were assessed with the Youden Index. Comparisons between SPT results of different solutions were made with flour-specific IgE (sIgE) as the gold standard. Sensitivities, specificities, positive and negative predictive values, and test efficiencies were calculated and compared with McNemar and chi(2)-tests. The influence of the choice of the gold standard (sIgE or challenge) test was examined for 95 subjects. Additionally, SPT solutions were analysed for protein and antigen content. RESULTS: The optimal cut-off level for all SPT solutions was a weal size of >or=1.5 mm. While differences between wheat and rye flours were small, differences between producers were important. Variability of sensitivities (0.31-0.96), negative predictive values (0.42-0.91), and test efficiencies (0.54-0.90) were higher than variations of specificities (0.74-1.00) and positive predictive values (0.88-1.00). Similar results were obtained when using challenge test results as the gold standard. Variability could be explained by the different antigen contents of the SPT solutions. CONCLUSION: There is a wide variability of SPT solutions for wheat and rye flour from different producers, mainly with respect to sensitivities, negative predictive values, and test efficiencies. Improvement and standardization of SPT solutions used for the diagnosis of baker's asthma are highly recommended.
机译：背景：皮肤点刺试验（SPT）是诊断IgE介导的过敏的基本方法。但是，皮肤反应性与过敏原提取物的质量有关，而过敏原提取物对于职业过敏原的定义通常很差。目的：比较不同生产商的小麦和黑麦面粉SPT溶液。材料与方法：在七个过敏中心对125个有症状面包师的四个生产商的小麦和黑麦粉溶液进行了标准化的SPT。使用尤登指数（Youden Index）评估最佳的财富门槛。以面粉特定的IgE（sIgE）为金标准，比较了不同溶液的SPT结果。计算敏感性，特异性，阳性和阴性预测值以及测试效率，并与McNemar和chi（2）测试进行比较。对95名受试者检查了选择黄金标准（sIgE或挑战）测试的影响。此外，分析了SPT溶液的蛋白质和抗原含量。结果：所有SPT解决方案的最佳截止水平是> 1.5 mm或更大的尺寸。尽管小麦粉和黑麦粉之间的差异很小，但生产商之间的差异却很重要。敏感性（0.31-0.96），阴性预测值（0.42-0.91）和测试效率（0.54-0.90）的变异性高于特异性（0.74-1.00）和阳性预测值（0.88-1.00）的变异性。当使用挑战测试结果作为金标准时，获得了相似的结果。 SPT溶液中抗原含量的不同可以解释其变异性。结论：来自不同生产商的小麦和黑麦面粉的SPT解决方案差异很大，主要是在敏感性，阴性预测值和测试效率方面。强烈建议对用于面包师哮喘的SPT解决方案进行改进和标准化。

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