The Clinical Use of Mediator Release Test in Food Sensitivities

作     者：Daria M. Adamczak 

作者机构：Private Clinic Derma Solutions Szczepankowo 94A Poznan 61-306 Poland Poznan University of Medical Sciences Coll. Maius Fredry 10 Poznan 61-701 Poland 

出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)

年 卷 期：2018年第8卷第1期

页      面：61-63页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 082903[工学-林产化学加工工程] 08[工学] 0829[工学-林业工程] 082201[工学-制浆造纸工程] 083201[工学-食品科学] 0822[工学-轻工技术与工程] 

主　　题：MRT adverse food reactions food sensitivity. 

摘      要：Food sensitivities are non-IgE-mediated, non-coeliac, dose-dependent and delayed systemic responses to food. They consist of a highly complex class of adverse food reactions; however, their last phase is the release of mediators from leukocytes. The Mediator Release Test （MRT） is a functional measure of sensitivity-based inflammatory responses. It is an end-point test, which can account for the widest range of triggering mechanisms involved in sensitivity reactions, including both innate and adaptive pathways. MRT not only tests reactions to foods, food-chemicals, and other substances, but also reliably quantifies the degree of the inflammatory response. The test opens the new therapeutic options for food sensitivities.