مقایسه سطح سرمیIgE تام و اختصاصی در افراد مبتلا به آنافیلاکسی به گندم قبل و بعد از حساسیت زدایی

Background and Aim: Allergy to some food products is a usual affair which appears to be caused by immunologic and non immunologic reactions. One of the most important factors generating these reactions is mediating the IgE which can cause anaphylaxis. Additionally one of the most renowned allergens is wheat. However the best method for curing these patients is avoiding from allergen, modern approaches such as oral immunotherapy can be used for lowering or prevention of IgE increasing in these patients. The aim of this study is evaluation of total and specific IgE in patients before and after desensitization. Methods: Patients suffering from wheat Allergy were recruited and 12 individuals of them approved by physical examination and Double-blind Placebo-controlled Food Challenge. Then they were put into desensitization protocol containing 2phases: first phase was gradually increased prescription of semolina and second was gradually increased doses of spaghetti. Eventually total and specific IgE to wheat was determined by ELISA before and after desensitization. Results: Before and after desensitization specific IgE to wheat was measured in patients. Although it was shown little increase in specific IgE but there was no significant difference between after and before specific IgE. Total IgE was also measured before and after desensitization and despite of little increase in total IgE, there was no significant difference between after and before total IgE in patients. Conclusion: In this study it was shown the effect of oral immunotherapy on specific and total IgE in patients suffering from wheat allergy but more study is needed in order to find the best initiation time of desensitization, how to increase gradual doses and the other factors influencing the process of immunotherapy.