The reasons for the formation of tolerance to food antigens

Abstract

One of the main issues of the peculiarities of the immune reactions of the gastrointestinal tract is the mechanisms of ensuring tolerance to food antigens. Concentrations of antibodies to food antigens actually reflect the state of the intestinal mucosa barrier function, and the degree of penetration of antigens into the blood determines the level of immune response to them.

The aim of the study was to determine the risk criteria for violation of tolerance to food antigens.

Material and methods. The study included the results of a survey and examination of 1334 adults living in the north of the European part of the Russian Federation, including 1100 born in the North, of which 970 were women and 364 were men. The average age of the respondents was 45.5±1.0 years. The comparison group consisted of 344 patients with pathology of the gastrointestinal tract who applied to the medical company “Biocor”. The content of immunoglobulins (Ig) G to food antigens, total IgA, cytokines (tumor necrosis factor α, interleukin-6, interleukin-4) in blood serum were determined by enzyme immunoassay.

Results. Rural residents often (more than 28%) have elevated concentrations of IgG to potato, river fish, wheat and rye antigens. Urban residents have the most pronounced decrease in tolerance to food antigens of chicken, cod, beef and pork. In healthy individuals, elevated (>100 ME/ml) concentrations of antibodies to meat products are recorded in the range of 11.3–13.9%, to dairy antigens – 11.5–14.1%, cereals – 11.9–13.4%. Slightly less frequently, elevated concentrations of antibodies to fish antigens (7.5–10.1%), vegetables (3.8–7.0%) and fruits (4.9–6.5%) are detected. In inflammatory and oncological diseases of the gastrointestinal tract, the content of antibodies to food antigens increases sharply. On average, the frequency of impaired tolerance to food antigens in patients is 2.7–6.1 times higher than in healthy individuals.

Conclusion. Violation of tolerance to food antigens is associated with an increase in blood pro-inflammatory cytokines, mainly interleukin-6. In practically healthy individuals, a decrease in tolerance to food antigens is associated with a deficiency of blood IgA. The risk criteria for violation of the diet or consumption of low-quality foods may be an increase in the frequency of detection of elevated concentrations of antibodies to meat products in 14.6±3.0%, fish – 10.7±2.3%, cereals – 13.7±1.6%, dairy products – 14.8±1.5%, vegetables – 7.8±2.4% and fruits – 6.9±5.8%.

Keywords:food antigens; tolerance to food antigens; IgG; interleukin-6; cytokines

Funding. The work was funded by the Russian Science Foundation (grant No. 22-25-20145 “Finding out the mechanisms of the effect of reducing tolerance to food antigens on glucose utilization”).

Conflict of interest. The authors declare no conflicts of interest.

Contribution. Concept and design of the study – Dobrodeeva L.K.; collecting and processing the material – Shtaborov V.A.; statistical processing, text writing, editing, approval of the final version of the article, responsibility for the integrity of all parts of the article – all authors.

For citation: Dobrodeeva L.K., Shtaborov V.A. The reasons for the formation of tolerance to food antigens. Voprosy pitaniia [Problems of Nutrition]. 2023; 92 (1): 55–62. DOI: https://doi.org/10.33029/0042-8833-2023-92-1-55-62 (in Russian)

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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