COOKS TEST

From Big Medical Encyclopedia

COOKS TEST (A. F. Sosa, amer. bacteriologist, sort. in 1875) — the method of specific diagnosis of food allergy offered Kokaya in 1945.

The patient with food allergy after reception of a specific product allergen has an increase of pulse. In a sensibilized organism after administration of allergen under the influence of a complex allergen antibody and the allocated mediators arises a number of changes of clinical laboratory indicators. Inspected within 4 days are on a diet with an exception of all products, to the Crimea the patient is presumably sensitive. For the 5th day define pulse rate at rest in the morning. Then on an empty stomach give one of the suspected products, e.g. 200 g of not pasteurized raw milk or 20 g of egg and define pulse rate within 90 min. with 15-minute intervals. To. the item is considered positive if at reception of a product allergen pulse rate increases on 16 — 20 blows in 1 min. in comparison with initial.

To. the item it is undependable since a number of products which, without being allergens, can cause tachycardia is known (e.g., sweet dishes). On the other hand, To. the item often is negative at patients with accurately expressed food allergy proved by detection in their serum of antibodies to foodstuff. In this regard in order to avoid diagnostic mistakes results To. items recommend to compare to data allergol. anamnesis, provocative tests and some lab. indicators (leykotsitopenichesky and thrombocytopenic tests).

See also Food allergy .



Bibliography: Novek X. I. and Hering of L. X. About diagnosis of food allergy, Owls. medical, No. 4, page 140, 1969, bibliogr.; Nogaller A. M. Allergy and chronic diseases of the digestive system, page 45, M., 1975; Coca A. F. Familial nonreaginic food-allergy, Springfield, 1945.


S. M. Orlov.

Яндекс.Метрика