IgE complexes in food allergy

Abstract

We have studied patients with the diagnoses of asthma, eczema, and arthralgia by monitoring the formation of immune complexes containing IgE after antigen egress from the gut before and after challenge with food. Following challenge, immune complexes containing IgE, IgG, and antigen are detectable in the circulation. Their appearance correlates with the production of symptoms. The effect of sodium cromoglycate was to prevent the appearance of complexes. This was associated with absence of symptoms. It is suggested that a local IgE-mediated mechanism acts as a "trigger" for the entry of antigen and the formation of immune complexes by altering the permeability of the gut mucosa. The resulting delayed onset symptoms could be viewed as a form of serum sickness with few or many target organs affected.