Journal of Modern Life Sciences Research

Objective To analyze the clinical value of using food immunoglobulin G (IgG) antibody detection in the diagnosis and treatment of allergic diseases. Methods 100 patients with allergic diseases admitted to our hospital from January, 2021 to January, 2022 were collected, and food IgG antibody testing was performed on all admitted patients. The positive rates of IgG antibody testing for 10 common foods, as well as the positive rates of food IgG antibody testing for patients of different genders and age groups, were statistically analyzed. Results 100 patients were tested for 10 types of food IgG antibodies, and a total of 79 positive cases were detected for food IgG antibodies, with a positive rate of 79.00%; The highest positive rate of IgG antibody detection was 56.00% in milk, followed by 42.00% in eggs, and 24.00% in soybeans. Comparison of positive rates of IgG antibody testing for two or more foods in patients of different genders, with males being 57.14% higher than females, and>32.43% higher than females（χ2=4.842, P<0.05）. The comparison of positive rates of food IgG antibody detection among patients of different age groups shows that the highest positive rate of food IgG antibody detection is 89.29% in children aged 1-12, and the lowest positive rate of IgG antibody detection is 33.33% in the elderly aged 70-79. Conclusion There is a close correlation between the occurrence of allergic diseases and food intolerance, and males and children are more likely to develop allergic diseases; The use of food IgG antibody testing in the diagnosis and treatment of allergic diseases can provide positive references for the diagnosis and prevention of food allergies.

Food IgG antibodies; Allergic diseases; Positive rate of IgG antibody detection