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d.ssa
Berardi della IRCCS
Policlinico San Matteo di Pavia reparto di dermatologia
Background:
Specific foods and food additives can induce adverse
gastrointestinal (GI) and cutaneous reactions, including food
allergies that involve an abnormal immunologic reaction to food
proteins or food intolerance which is not pathogenetically
immune-mediated.
Neopterin is synthesized by human monocyte-derived
macrophages upon stimulation with interferon-gamma (IFN-gamma).
Measurement of neopterin concentrations is useful for monitoring
cell-mediated immune activation as there is a positive direct
relationship between neopterin levels and severity of
immune-mediated disorders. The aim of this study was to evaluate
the neopterin serum levels in a group of patients with food
intolerance.
Methods:
A group of forty-six patients (40 females, 6 males, median age
33 years) affected by cutaneous disease (27%) or GI symptoms
(73%) consequent to food ingestion were tested by ALCAT and
neopterin serum levels were measured.
The ALCAT test utilizes electronic haematology
instrumentation and computerized data analysis to measure
volumetric shifts in peripheral blood cells following incubation
with food antigens.
Results are expressed in terms of percent change for cell volume
and number. The degree of reactivity was determined by comparing
a baseline distribution curve (of WBC) against the distribution
curve generated by the analysis of each test agent/blood sample,
and calculating the absolute differences between the curves and
the standard deviation (SD). Any reactivity under 2 SD was
considered non-reactive (negative) and these foods are allowed
in the diet.
The Neopterin-MW EIA kit (DRG Instruments GmbH) employed an
enzyme immunoassay technique to measure neopterin in a serum
sample and was performed according to the Manufacturer's
Instructions and expressed as ng/mL.
Neopterin values were reported as medians with first and
third quartiles (interquartile range). ALCAT test data were
described as a percentage of non-reactive foodstuffs.
Correlation between neopterin serum levels and percentage of
non-reactive food was evaluated by means of the Spearman’s
correlation coefficient (r).
Results:
The neopterin median value was 2 ng/mL (25°th-75°th: 1.50-2.25
ng/mL). There was a significant positive relationship between
neopterin serum levels and percentage of non-reactive foodstuffs
(p=0.05, r=0.302).
Conclusion:
This preliminary study confirms that food intolerance is not
provoked by immunological mechanisms.
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