Enhanced IL‐4 but normal interferon‐gamma production in children with isolated IgE mediated food hypersensitivity

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Abstract
Atopic disorders such as atopic dermatitis and asthma have been characterised by an imbalance in interferon‐gamma (INF‐γ) and IL‐4. Whether similar imbalances are found in atopic disorders with different clinical manifestations, such as IgE mediated immediate food hypersensitivity, is not clear. We have examined the in vitro production of INF‐γ and IL‐4 in peripheral blood mononuclear cells (PBMC) following phytohaemagglutinin stimulation from children with isolated immediate IgE mediated food hypersensitivity (egg, milk, “nut”), children with moderate and severe atopic dermatitis, and normal children. Children with immediate food reactions were excluded if they had a history or evidence of atopic dermatitis or asthma. PBMC from children with IgE mediated food hypersensitivity produced significantly more IL‐4 (p = 0.013) but equivalent INF‐γ (p=0.26) compared to PBMC from control children. In contrast, PBMC from children with atopic dermatitis produced significantly less INF‐γ (p < 0.001) and more IL‐4 (p < 0.008) than PBMC from normal children. In addition, there was no difference in IL‐4 (p = 0.74) but significantly less INF‐γ (p < 0.001) produced by PBMC from the children with atopic dermatitis than food hypersensitivity. We demonstrate that children with IgE mediated food hypersensitivity and no other manifestation of atopic disease have enhanced IL‐4 production without the defect in INF‐γ production observed in childhood AD and asthma. We postulate that isolated IL‐4 enhancement promotes the development of IgE mediated hypersensitivity disorders such as food allergy, whilst the combination of defective INF‐γ and enhanced IL‐4 production promotes inflammatory atopic disorders such as AD and asthma.

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