Abstract: WANG De-xu, ZHANG Wei, SU Dong-bao, YU Bing-lun, WANG Rui-qin. Eighth People′s Hospital of Qingdao （Affiliated Qingdao Hospital of Weifang Medical College）, Qingdao 266100, China 【Abstract】 Objective To detect food-specific IgE and IgG in patients with psoriasis. Methods Serum samples were collected from 102 patients with psoriasis, 30 patients with chronic eczema, 30 patients with chronic urticaria, and 30 healthy check-up examinees. Food-specific IgE and IgG were detected by commercial kits in these samples. Results No significant difference was observed in the detection rate of food-specific IgE or IgG among patients with psoriasis, patients with chronic eczema and patients with chronic urticaria （both P > 0.05）. Meanwhile, the detection rate of food-specific IgE and IgG in healthy examinees were statistically different from those in the three groups of patients （all P < 0.05）. Conclusions Food allergens seem to be implicated in the development of psoriasis. Moreover, the sources and kinds of food allergens in patients with psoriasis differ from those in patients with chronic eczema and patients with chronic urticaria, which deserves further research.

Key words: psoriasis