Email this article FEATURES OF FOOD HYPERSENSITIVITY IN CHILDREN WITH AUTISM SPECTRUM DISORDER
- Authors: Skirnevskaia A.V.1, Cherevko N.A.1, Khudiakova M.I.1, Kondakov S.E.2
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Affiliations:
- Siberian State Medical University
- Lomonosov Moscow State University
- Issue: Vol 22, No 2-1 (2019)
- Pages: 536-538
- Section: ORIGINAL ARTICLES
- URL: https://rusimmun.ru/jour/article/view/209
- DOI: https://doi.org/10.31857/S102872210006965-6
- ID: 209
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Abstract
According to world statistics, the incidence of autism spectrum disorders (68–100 cases per 1000 births) continues to increase in the children’s population, with boys predominating over girls (6–8: 1) [4]. Despite numerous studies on this problem, the pathogenesis of autism remains controversial. The purpose of this work is to study the clinical and immunological interactions of IgG mediated food hypersensitivity, cytokine balance and psychological parameters in children with autism spectrum disorders living in Tomsk. As a result, it was noted that children with autism are statistically significantly more often hypersensitive to cereals and dairy. Revealed changes in the concentration of a number of interleukins in the serum. A direct correlation was found between the concentration of IgG to antigens of the fungi of the genus Candida, food AG of dairy and grain and the concentration of IFNγ in serum.
About the authors
A. V. Skirnevskaia
Siberian State Medical University
Author for correspondence.
Email: skirnevskaya.a@gmail.com
Tomsk
Russian FederationN. A. Cherevko
Siberian State Medical University
Email: fake@neicon.ru
Doctor of Medical Sciences, Associate Professor of the Department of Allergology and Immunology,
Tomsk
Russian FederationM. I. Khudiakova
Siberian State Medical University
Email: fake@neicon.ru
Tomsk Russian Federation
S. E. Kondakov
Lomonosov Moscow State University
Email: fake@neicon.ru
Doctor of Chemical Sciences, Doctor of Biological Sciences, Professor,
Moscow
Russian FederationReferences
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