title: [Immunologic reactivity in patients with food allergy].
abstract: One hundred and twenty patients suffering from food allergy were examined for cellular immunity and allergic reactions according to Gell and Coombs. It was found that food allergy was associated most frequently with immediate allergy characterized by elevated blood IgE level and food antibodies titer in the serum. Less frequent were delayed and immunocomplex reactions occurring in severe and polyvalent allergy. In food allergy the count of T-lymphocytes and T-suppressors is reduced, their activity inhibited. There is a moderate rise in B-lymphocytes and T-helpers levels. The treatment promoted improvement of cellular and humoral immunity, though normal indices got recovered in half the cases only. This fact explains frequent recurrences and dictates the necessity of long-term therapy. Elucidation of the mechanisms underlying food allergy may be helpful in administration of valid pathogenetic treatment.
authors.forename: A M
authors.initials: AM
authors.lastname: Nogaller
mesh_terms: D000485:Allergens / Q000276:immunology*; D001402:B-Lymphocytes / Q000276:immunology*; D005512:Food Hypersensitivity / Q000175:diagnosis / Q000276:immunology*; D006801:Humans; D007073:Immunoglobulin E / Q000032:analysis / Q000276:immunology*; D007958:Leukocyte Count; D012397:Rosette Formation; D013601:T-Lymphocytes / Q000276:immunology*
chemical_list: D000485:Allergens; D007073:Immunoglobulin E
vernacular_title: Immunologicheskaia reaktivnost' u bol'nykh pishchevoĭ allergieĭ.