皮炎患者对氨基和酸盐不耐受性的流行:系统性审查和元分析
Karen Fischer1, Mark Jones2, Hayley M O'Neill1
1Faculty of Health Sciences and Medicine, Bond University, Robina, QLD 4226, Australia.
Nutrients
|May 28, 2025
概括
这次审查发现,大量患有亚托邦性皮肤炎 (湿疹) 的人可能会因为对组胺,胺和酸盐不耐受而出现发作. 需要更多的研究来证实这些关于药理性食物不耐受性的发现.
科学领域:
- 皮肤病学 皮肤病学
- 临床营养学 临床营养学
- 免疫学 免疫学 免疫学
背景情况:
- 自20世纪80年代以来,氨基和酸盐的消除饮食已用于诊断在亚托皮炎 (湿疹) 中的药理性食物不耐受性.
- 目前,有限的证据支持这些饮食在控制阿托皮性皮肤炎爆发方面的相关性.
- 这一系统性审查是首次检查氨酸和酸盐不耐受性与亚托皮炎爆发的流行率和关联.
研究的目的:
- 系统地审查和分析与氨酸和酸盐不耐受相关的亚托皮炎爆发的流行情况.
- 研究被诊断患有亚托皮性皮肤炎的个体中药理性食物不耐受性的作用.
主要方法:
- 在PubMed,Embase,CINAHL和Cochrane数据库中进行了系统的文献搜索,遵循PRISMA指南.
- 包括的研究涉及患有亚托皮炎的个体,接受了饮食消除和双盲安慰剂控制的对组胺,其他氨基酸或酸盐的挑战.
- 使用随机效应模型的元分析对包括四项流行研究 (188名参与者) 的数据进行了分析.
主要成果:
- 两项试验的元分析表明,在阿托皮性皮肤炎患者中,基因组胺不耐受性患病率为31%.
- 两项试验显示,一般氨酸不耐受的患病率为32%,酸盐不耐受的患病率为53%.
- 对于组胺和酸盐不耐受性患病率没有观察到显著的异质性.
结论:
- 低确定性证据表明,在相当大的患者群体中,对组胺素,氨基酸和酸盐的不耐受性和亚托皮炎爆发之间存在潜在联系.
- 进一步的高质量,精心设计的研究对于验证这些发现至关重要.
- 澄清药理性食物不耐受性在亚托皮性皮炎病原和管理中的确切作用是有必要的.
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