Class switch of food-specific IgE, IgG4, IgA in infancy and prevention of food allergy

2017 Fiscal Year Final Research Report

• Project/Area Number: 26870893
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Collagenous pathology/Allergology; Pediatrics
• Research Institution: Hamamatsu University School of Medicine (2016-2017); National Center for Child Health and Development (2014-2015)
• Principal Investigator: Natsume Osamu 浜松医科大学, 医学部, 助教 (20649115)
• Project Period (FY): 2014-04-01 – 2018-03-31
• Keywords: 食物アレルギー / 予防 / IgA / IgG4 / IgE / クラススイッチ

Outline of Final Research Achievements

In order to develop a preventive method for the prevention of food allergy, we clarified that by eating eggs from a small amount from 6 months of age in infants with atopic dermatitis, the onset of egg allergy can be prevented compared with removal . As this mechanism, in addition to inhibiting IgE by eating, it was thought that blood IgG4 and IgA rise (immunoglobulin class switch occurs).
In milk allergy, it was suggested that ingestion of milk and milk protein continued from birth may reduce the incidence of cow's milk allergy. Even in this milk ingestion, IgG1, IgG4, and IgA are elevated like the egg, and I think that it is a similar mechanism.

Free Research Field

アレルギー