Levels of IgG to Food Antigens in Practically Healthy People and with Metabolic Syndrome

The study compared the content of IgG specific to 90 food antigens in practically healthy people and in people with metabolic syndrome. It has been shown that IgG levels to food antigens are higher in metabolic syndrome, which may be due to an increase in the activity of paracellular transport of food antigens and disruption of the intestinal barrier function caused by the influence of proinflammatory cytokines and hyperglycemia. Gender characteristics of IgG content to food antigens were established, with a significant increase in them in women against the background of a higher level of markers of general inflammation both in the group of practically healthy people and in those with metabolic syndrome.