Eosinophilic gastroenteritis with refractory ulcer disease and gastrointestinal bleeding as a rare manifestation of seronegative gastrointestinal food allergy

Table 1 Comparison of food-specific IgE findings in blood and from Intestinal lavage fluid in the patient with eosinophilic gastroenteritis at disease manifestation

Food allergen	Serum-IgE [kU/L]	Intestinal IgE [U/mg protein]
Total IgE	289	10.5 (4.9-13.8)
Nuts (walnut, peanut, almond etc.)	0.04	1.12 (1.03 – 1.30)
Rye flour	0.12	0.37 (0.14 – 0.71)
Wheat flour	0.14	0.31 (0.13 – 0.63)
Pork	0.02	0.31 (0.13 – 0.70)
Beef	0.01	0.23 (0.11 – 0.54)
Egg	0.00	0.09 (0.07 – 0.23)
Rice	0.07	0.11 (0.4 – 0.16)
Potato	0.04	0.0 (0.0 – 0.8)
Celery	0.03	0.0 (0.0 – 0.8)
Milk allergens (casein, lactalbumine, lactoglobuline etc.)	0.01	0.0 (0.0. – 0.37)
Gliadin	0.03	0 (0.0 – 0.00)
Soy bean	0.05	0.2 (0.0 – 0.8)

Endoscopically guided segmental lavage was performed at duodenum, mid jejunum, cecum and rectosigmoid according to the methods published previously [2, 5, 7]. Medians and 25–75% percentile are calculated from the values obtained at the four lavage sites and are given as intestinal IgE values (n < 0.35 U/mg protein).
They were compared with food-specific IgE from serum (n < 0.35 KU/L) which were negative, and thus, indicative of local gastrointestinal allergy or entopy.

ISSN: 1475-2891