Peer-reviewed veterinary case report
Serum IgE and IgG responses to dietary antigens in dogs with and without cutaneous adverse food reactions.
- Journal:
- Veterinary dermatology
- Year:
- 2020
- Authors:
- Pucheu-Haston, Cherie M & Mougeot, Isabelle
- Affiliation:
- Department of Veterinary Clinical Sciences · United States
- Species:
- dog
Plain-English summary
In this study, researchers looked at 18 adult dogs that had skin issues related to food allergies, specifically focusing on their immune responses to certain foods. The dogs were fed a special diet made from hydrolyzed poultry for 12 weeks, and their blood was tested to see how their immune systems reacted to proteins found in common foods like beef, egg, and chicken. Out of the dogs, 10 were diagnosed with food-related skin allergies, and most of them had a relapse of itching when they were fed chicken. The results showed that while all dogs had immune responses to various food proteins, only certain proteins were strongly linked to the allergic reactions in the affected dogs. Overall, the study found specific proteins that were more likely to trigger reactions in dogs with food allergies compared to those without.
Abstract
BACKGROUND: It is suspected that many canine cutaneous adverse food reactions (CAFR) are true immunological hypersensitivities; however, few specific dietary allergens have been identified. OBJECTIVE: To compare serum immunoglobulin (Ig)E and IgG reactivity to specific food antigens in privately owned dogs with and without CAFR. ANIMALS: Eighteen adult dogs with nonseasonal pruritus recruited from a hospital population. METHODS AND MATERIALS: Dogs were fed an extensively hydrolysed poultry-based diet exclusively for 12 weeks. Serum was collected at the beginning of the trial. Canine atopic dermatitis extent and severity index and pruritus Visual Analog Scale scoring were performed at the beginning and end of the trial. Immunoblotting was performed to identify IgE and/or IgG binding to specific proteins in beef, egg, milk, chicken, pork, soy and wheat extracts. RESULTS: A CAFR (defined as an unequivocal relapse of pruritus after dietary challenge) was diagnosed in 10 dogs, with 60% relapsing when fed chicken-based diets. Binding of subjects' IgG to almost all proteins in all extracts was seen regardless of reported dietary history. Few proteins were exclusively or predominantly bound by IgE in CAFR dogs. Exceptions included a 42 kDa band (chicken), a 52 kDa band (beef), a 46 kDa band (beef and milk) and a poorly defined high molecular weight protein or proteins (beef and milk). CONCLUSION: This study demonstrated three protein bands and a poorly defined band predominantly recognized by sera from dogs with CAFR relative to non-CAFR dog sera. Almost all proteins were bound by IgG in all dogs, suggesting prior exposure to unreported foods.
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Search related cases →Original publication: https://pubmed.ncbi.nlm.nih.gov/31749195/