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首页> 外文期刊>Allergy >Loss-of-function variants of the filaggrin gene are associated with clinical reactivity to foods
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Loss-of-function variants of the filaggrin gene are associated with clinical reactivity to foods

机译：丝蛋白基因功能丧失的变异与食品的临床反应性有关

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The aim of this study was to assess the genetic association of Filaggrin loss-of-function (FLG LOF) genetic variants with food allergy, and to investigate the added value of this test in diagnosing food allergy. Clinical reactivity to foods was diagnosed by the gold standard, the double-blind, placebo-controlled food challenge. Of 155 children, 33 (21.3%) children had at least one FLG LOF variant, and of these, 29 (87.9%) were clinically reactive to at least one food, compared to 73 of 122 children (59.8%) carrying wild-type alleles. The odds ratio for having at least one FLG LOF variant and clinical reactivity to at least one food was 4.9 (CI = 1.6-14.7, P = 0.005), corresponding to a relative risk of 1.5, compared to carriers of wild-type alleles. Prediction of food allergy improved when FLG LOF variants were included in the model. Therefore, genetic markers may be useful as an addition to clinical assessment in the diagnosis of food allergy.
机译：这项研究的目的是评估Filaggrin功能丧失（FLG LOF）基因变异与食物过敏的遗传关联，并研究该测试在诊断食物过敏中的附加价值。通过金标准（双盲，安慰剂控制的食品挑战）诊断出对食品的临床反应性。在155名儿童中，有33名（21.3％）儿童具有至少一种FLG LOF变体，其中29名（87.9％）对至少一种食物具有临床反应性，而携带野生型的122名儿童中有73名（59.8％）等位基因。与野生型等位基因携带者相比，具有至少一种FLG LOF变异体和对至少一种食物的临床反应性的优势比为4.9（CI = 1.6-14.7，P = 0.005），相对危险度为1.5。当模型中包含FLG LOF变体时，对食物过敏的预测得到改善。因此，遗传标志物可以作为食品过敏诊断中临床评估的补充。

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