Table 1.
Comparison of food-specific IgE findings in blood and from Intestinal lavage fluid in the patient with eosinophilic gastroenteritis at disease manifestation
| Food allergen | Serum-IgE [kU/L] | Intestinal IgE [U/mg protein] |
|---|---|---|
| Total IgE | 289 | 10.5 (4.9-13.8) |
| Nuts (walnut, peanut, almond etc.) | 0.04 | 1.12 (1.03 – 1.30) |
| Rye flour | 0.12 | 0.37 (0.14 – 0.71) |
| Wheat flour | 0.14 | 0.31 (0.13 – 0.63) |
| Pork | 0.02 | 0.31 (0.13 – 0.70) |
| Beef | 0.01 | 0.23 (0.11 – 0.54) |
| Egg | 0.00 | 0.09 (0.07 – 0.23) |
| Rice | 0.07 | 0.11 (0.4 – 0.16) |
| Potato | 0.04 | 0.0 (0.0 – 0.8) |
| Celery | 0.03 | 0.0 (0.0 – 0.8) |
| Milk allergens (casein, lactalbumine, lactoglobuline etc.) | 0.01 | 0.0 (0.0. – 0.37) |
| Gliadin | 0.03 | 0 (0.0 – 0.00) |
| Soy bean | 0.05 | 0.2 (0.0 – 0.8) |
Endoscopically guided segmental lavage was performed at duodenum, mid jejunum, cecum and rectosigmoid according to the methods published previously [2, 5, 7]. Medians and 25–75% percentile are calculated from the values obtained at the four lavage sites and are given as intestinal IgE values (n < 0.35 U/mg protein).
They were compared with food-specific IgE from serum (n < 0.35 KU/L) which were negative, and thus, indicative of local gastrointestinal allergy or entopy.