Sub-class of IgG I allergic disease. I. IgG sub-class antibodies in immediate and non-immediate food allergy


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HOME | Laboratory References | Sub-class of IgG I allergic disease. . . .

Sub-class of IgG I allergic disease. I. IgG sub-class antibodies in immediate and non-immediate food allergy

Dr. Lynn Averill, MD, PhD

Kemeny DM, Urbanek R, Amlot PL, Ciclitira PJ, Richards D, Lessof MH. Sub-class of IgG in allergic disease. I. IgG sub-class antibodies in immediate and non-immediate food allergy. Clin Allergy. 1986 Nov;16(6):571-81. (Click here to view/order article at Pubmed)

Dr. Averill:

Coeliac disease patients tended to have raised IgG antibody levels (especially IgG1) to gliadin, ovalbumin and casein as did patients with egg allergy and atopic dermatitis

Egg allergic patients also had raised IgG1 but not IgG4 antibodies to ovalbumin

· Serum IgG subclass antibodies to a variety of food antigens in patients with celiac disease
· The relationships among shrimp-specific IgG subclass antibodies and immediate adverse reactions to shrimp challenge
· Cord blood levels of IgG subclass antibodies to food and inhalant allergens in relation to maternal atopy and the development of atopic disease during the first 8 years of life
· Serum levels of IgG subclasses in relation to IgE and atopic disease in early infancy
· The role of IgG Subclass Antibodies in Allergic Reactions
· IgG Level and Shrimp Allergy
· Serum Levels of IgG Subclasses in Relation to IgE and Atopic Disease
· Relation of IgG and IgE Levels to Allergens
· Alteration of Food-Antigen Specific Serum IgE and IgG in Irritable Bowel Syndrome and Functional Dyspepsia