ISSN 1674-3865  CN 21-1569/R
主管：国家卫生健康委员会
主办：中国医师协会
　　　辽宁省基础医学研究所
　　　辽宁中医药大学附属医院
中国中西医结合儿科学

中国中西医结合儿科学 ›› 2018, Vol. 10 ›› Issue (2): 114-118.doi: 10.3969/j.issn.1674-3865.2018.02.007

• 临床研究 • 上一篇    下一篇

抽动障碍患儿食物不耐受干预情况分析

金媛，黄燕，崔振泽   

  1. 116600 辽宁 大连，大连医科大学附属大连市儿童医院儿内科
  • 出版日期:2018-04-25 发布日期:2018-11-19
  • 作者简介:金媛（1984-），女，医学硕士，主治医师。研究方向：小儿神经系统常见病与多发病的诊治

Analysis of intervention in food intolerance in children with tic disorder

JIN Yuan，HUANG Yan，CUI Zhenze   

  1.  Department of Pediatrics，Dalian Children's Hospital，Dalian Medical University，Dalian 116600，China
  • Online:2018-04-25 Published:2018-11-19

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摘要：
目的
探讨儿童抽动障碍与食物不耐受的关系。
方法
选取2015年4月1日至2017年1月31日于大连市儿童医院儿保科门诊及变态反应门诊就诊确诊为抽动障碍，并且通过酶联免疫吸附试验（ELISA）进行14项食物特异性IgG水平检测为阳性的患儿。根据是否行食物干预分为饮食干预组及非饮食干预组，并进行1个月、3个月及6个月随访，观察抽动障碍症状缓解的有效率。
结果
32例抽动障碍患儿进行了食物不耐受检测，其中男24例，女8例；年龄3～11岁，平均年龄（6.66±2.46）岁。其中30例阳性，阳性率为93.4%,1种食物特异性IgG阳性者4例（13.3%），2种食物特异性IgG阳性者16例（53.3%），3种食物特异性IgG阳性者2例（6.7%），4种及以上食物特异性IgG阳性者8例（26.7%）。食物特异性IgG升高以鸡蛋（875%）最高，其次是牛奶（53.1%）、面（43.4%）、西红柿（25.0%）、鱼（18.8%）、大豆（15.6%）、玉米（12.5%）、大米（12.5%）、蟹（9.4%）、虾（6.3%）、鸡肉（6.3%）、猪肉（3.1%）、牛肉（3.1%）、蘑菇为0。未进行饮食干预组患儿(20例)3次随访抽动症状缓解率分别为20%（4/20），30%（6/20），40%（8/20）；饮食干预组患儿(10例)3次随访抽动症状缓解率分别为30%（3/10），50%（5/10），80%（8/10）。
结论
大多数抽动障碍患儿合并食物不耐受，其中以鸡蛋、牛奶、面、西红柿最常见。食物不耐受阳性的抽动障碍患儿经饮食干预后，随着时间的延长抽动症状有逐渐缓解趋势。

关键词: 抽动障碍, 食物不耐受, 儿童

Abstract:
objective
To explore the relationship between tic disorder and food intolerance in children.
Methods
Children with tic disorder were chosen，who were treated in the Department of Pediatric Care Clinic and Allergy Clinic, Dalian Children's Hospital Affiliated to Dalian Medical University from April 1st 2015 to January 31st 2017 and with foodspecific IgG positive by ELISA testing. The patients were divided into two groups：intervention group and no-intervention group. All patients were followed up for 1 month, 3 months and 6 months to evaluate the effective rate of alleviating tic symptoms.
Results
Toally 32 cases of TD children received food intolerance test, including 24 boys and 8 girls. The average age was （6.66±2.46）years, ranging from 3 to 11 years. Of these patients, 30 cases appeared positive with positive rate being 93.4%. The positive rate of one kind of food specific IgG was 13.3%(4 cases), two kinds 53.3%(16 cases), three kinds 6.7%(2 cases), and four kinds 26.7%(8 cases). The food with highest increase of food-specific IgG was egg(87.5%), followed by milk(53.1%), flour(43.4%), tomato(25%), fish(18.8%), soybean(15.6%), corn(12.5%),rice(12.5%), crab(9.4%), shrimp(6.3%), chicken(6.3%), pork(3.1%)，beef(3.1%) and mushrooms(0). For nointervention group, the remission rate of tic symptoms in the 3 times of followup was 20%(4/20), 30%(6/20) and 40%(8/20) respectively, while the remission rate of tic symptoms was 30%(3/10), 50%(5/10) and 80%(8/10), respectively in the intervention group.
Conclusion
Most TD children also have food intolerance. The most common foods are egg, milk, flour and tomato. After dietary intervention, the tic disorder children with food intolerance-positive show a gradual alleviating trend with the time passing.

Key words: Tic disorders, Food intolerance, Children