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Друзья мои, а не могли бы вы оценить сложность этого текста с точки зрения знания английского языка? Приблизительно на какой уровень это тянет?
Буду очень благодарна за ваши ответы :)
IgG responses against foods
Testing for IgG against foods may occasionally be indicated. An example is testing for IgG against wheat gliadin for the diagnosis of celiac disease, but the information obtained is of very poor clinical specificity and sensitivity, and this test should be applied only in case of IgA deficiency.
Measurement of IgG against foods is considered useful for antigen avoidance in irritable bowel syndrome by some investigators (12), but the evidence for this conclu- sion was strongly challenged on the basis of poor study design (13). Another paper reports a small, not significant increased concentration of IgG4 specific for whey proteins in delayed-type non-IgE-mediated cowÕs milk aller- gic patients (14).
In two studies in which the IgG response to foods was measured, the main goal was to investigate whether an IgG4 response against foods in early life could be predictive for the development of inhalant allergy during later life. IgG4 tests for several foods were carried out, using IgG4 radioallergosorbent test (RAST) for serum samples from unselected 12- to 16-year-old school chil- dren (15) and IgG enzyme-linked immunosorbent assay (ELISA) (16) for 1-year-old children with intermediate risk for atopy (17). It was striking that even in unselected children very pronounced IgG4 responses to foods were found (Fig. 1A). The same is true for food-specific IgG in intermediate risk children (Fig. 1B).
An important conclusion from these investigations was that the IgG tests were only useful to provide information in epidemiological studies, meaning that they gave no relevant information on an individual basis: it is obvious that treatment, such as dietary intervention based on the presence of food-specific IgG(4) for these test groups, would have resulted in massive overtreat- ment. Another observation from both the investigations was that there were no indications that food-specific IgG(4), which appeared to be common in the young population, was associated with food-allergic complaints, even at the population level. Furthermore, these studies established a positive association between IgG and the development of inhalant allergy at a later age.
The explanation for the presence of increased levels of food-specific IgG(4) in serum is probably that the immune system of some individuals tends to react more actively to (harmless) antigens than that of others. Such hyperreactivity of the immune system may lead in certain cases to IgE-mediated allergic disease, but might in young children also result in a food-specific IgG response, for instance by (temporarily) increased permeability of the immature gut.
Буду очень благодарна за ваши ответы :)
IgG responses against foods
Testing for IgG against foods may occasionally be indicated. An example is testing for IgG against wheat gliadin for the diagnosis of celiac disease, but the information obtained is of very poor clinical specificity and sensitivity, and this test should be applied only in case of IgA deficiency.
Measurement of IgG against foods is considered useful for antigen avoidance in irritable bowel syndrome by some investigators (12), but the evidence for this conclu- sion was strongly challenged on the basis of poor study design (13). Another paper reports a small, not significant increased concentration of IgG4 specific for whey proteins in delayed-type non-IgE-mediated cowÕs milk aller- gic patients (14).
In two studies in which the IgG response to foods was measured, the main goal was to investigate whether an IgG4 response against foods in early life could be predictive for the development of inhalant allergy during later life. IgG4 tests for several foods were carried out, using IgG4 radioallergosorbent test (RAST) for serum samples from unselected 12- to 16-year-old school chil- dren (15) and IgG enzyme-linked immunosorbent assay (ELISA) (16) for 1-year-old children with intermediate risk for atopy (17). It was striking that even in unselected children very pronounced IgG4 responses to foods were found (Fig. 1A). The same is true for food-specific IgG in intermediate risk children (Fig. 1B).
An important conclusion from these investigations was that the IgG tests were only useful to provide information in epidemiological studies, meaning that they gave no relevant information on an individual basis: it is obvious that treatment, such as dietary intervention based on the presence of food-specific IgG(4) for these test groups, would have resulted in massive overtreat- ment. Another observation from both the investigations was that there were no indications that food-specific IgG(4), which appeared to be common in the young population, was associated with food-allergic complaints, even at the population level. Furthermore, these studies established a positive association between IgG and the development of inhalant allergy at a later age.
The explanation for the presence of increased levels of food-specific IgG(4) in serum is probably that the immune system of some individuals tends to react more actively to (harmless) antigens than that of others. Such hyperreactivity of the immune system may lead in certain cases to IgE-mediated allergic disease, but might in young children also result in a food-specific IgG response, for instance by (temporarily) increased permeability of the immature gut.