Serum antibody levels to three food antigens in a topic and non-a topic subjects

Abstract

Serum IgG antibodies to ovalbumin, gliadin and β-lactoglobulin were determined in a group of 18 atopic adults, and compared to the concentrations observed in an age/sex matched group of non-atopic subjects. Anti-ovalbumin IgG concentrations were significantly higher (mean ± s.e.m., 369 ± 93 μg/ml) in the atopic group compared with the non-atopic group (169 ± 31 μg/ml; P < 0.05). Anti-gliadin and anti-β-lactoglobulin IgG concentrations snowed no differences between the atopic and non-atopic subjects. Anti-ovalbumin IgG concentrations in both groups were significantly higher than the concentrations of IgG antibodies to gliadin and pMactoglobulin. The concentrations of the three same specific food antibodies were determined in five atopic and five non-atopic subjects at six week intervals over the period of 12 months. No significant changes in specific antibody titres were noted over this period of time in either atopic or non-atopic subjects.