Objective: To understand the food intolerance of Buyi ethnic group population in Qianxinan, so as to provide dietary guidance for the population. Methods: One hundred and sixty-two cases of the Buyi ethnic group population in Qianxinan Prefecture, Guizhou Province, were randomly selected for the study. The allergen-specific IgG antibodies levels of 14 kinds of food in human serum specimens were measured by enzyme-linked immunosorbent assay technique, and the food intolerance of the population of Qianyinan Prefecture was analyzed. Results: Among 162 cases(76 males and 86 females) of Buyi ethnic group population,104 cases tested positive for specific IgG antibodies, with a positivity rate of 64.20%. Among them, the food ranking top five accorrding to positive rate were eggs(50.62%), mushrooms(14.81%), milk(13.58%), tomatoes(11.73%), and wheat(11.11%), and the food with the lowest positive rate was pork(1.23%). Eggs were predominantly moderately and severely intolerant, milk and wheat were predominantly moderately intolerant, soybean was predominantly moderately and mildly intolerant,and the rest were predominantly mildly intolerant. There was no statistically significant difference in food intolerance positive rate between males and females(P>0.05). The food intolerance positive rate in juveniles population(77.17%) was significantly higher than that in adults population(47.14%), and the difference was statistically significant(P<0.05). Further analysis found the the intolerance positive rate of eggs, milk and wheat in juveniles group were higher than those in the adults group, and the difference were all statistically significant(all P<0.05). Conclusion: Food intolerance is common, mainly based on eggs, mushrooms and milk, in the population of Buyi ethnic group population in Qianxinan Prefecture, Guizhou Province. Food intolerance has associaton with age. Food intolerance can be detected and diagnosed as early as possible by testing, and prevented or treated through dietary therapy, so as to reduce the symptoms of patients and improve their quality of life. |
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