A kinetic study in adults with food hypersensitivity assessed as eosinophil activation in fecal samples
Article first published online: 5 AUG 2003
Clinical & Experimental Allergy
Volume 33, Issue 8, pages 1052–1059, August 2003
How to Cite
Magnusson, J., Gellerstedt, M., Ahlstedt, S., Andersson, B., Bengtsson, U., Telemo, E., Hansson, T. and Peterson, C. G. B. (2003), A kinetic study in adults with food hypersensitivity assessed as eosinophil activation in fecal samples. Clinical & Experimental Allergy, 33: 1052–1059. doi: 10.1046/j.1365-2222.2003.01725.x
- Issue published online: 5 AUG 2003
- Article first published online: 5 AUG 2003
- Submitted 13 November 2002; revised 31 March 2003; accepted 30 April 2003
- eosinophil cationic protein;
- eosinophil protein X;
- fecal samples;
- food-induced gastrointestinal hypersensitivity;
- kinetic study;
- neutrophil MPO
Background Immune-mediated food hypersensitivity affecting the gut is difficult to evaluate, and objective tools to diagnose local gastrointestinal (GI) inflammatory reactions are lacking.
Objectives To determine whether allergic manifestations in adults with a history of food-related GI symptoms could be assessed in feces during symptomatic and non-symptomatic periods, using the surrogate markers, eosinophil cationic protein (ECP), eosinophil protein X (EPX) and myeloperoxidase (MPO).
Methods Thirteen subjects with food hypersensitivity-related GI symptoms, confirmed by a positive double-blind placebo-controlled food challenge (DBPCFC), were subjected to an open kinetic food challenge design for 6 weeks. Symptoms were recorded and scored during the 3-week study period and stool samples were obtained every day. The surrogate markers ECP, EPX and MPO were measured in the supernatants from feces samples.
Results A significant increase in abdominal pain, distension and flatulence was observed during challenge, with a gradual decrease during elimination diet. Both between days and subjects, EPX levels were more frequently increased compared to ECP and MPO. Individuals with a history of a short duration of symptoms had significantly higher mean levels of EPX and MPO than those with a longer duration of symptoms.
Conclusions An overall increase in levels of eosinophil markers, in particular EPX, was observed in feces from patients with food-related GI symptoms. However, rather than being a tool to differentiate symptomatic from non-symptomatic periods, EPX might be used for detecting an ongoing clinical or subclinical chronic inflammation, that may have an impact on the patient's clinical course of GI symptoms.