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因食熟黄豆引起过敏性胃肠炎的成人患者,临床少见,笔者新近遇到1例现报告如下。患者,男性,19岁,3天前食熟黄豆后出现发热,腹痛、呕吐、腹泻、荨麻疹,于1987年11月12日来院就诊。患者曾有5次类似发作史,但食豆腐则无类似症状出现。查体:T37.6,BP116/64,患者呈轻度脱水外貌,躯干及四肢有散在性大小形态不一的淡红色风团,心肺(—),肝脾未触及,腹软,有轻压痛,无反跳痛,无包块,肠鸣音亢进。化验:大便黄稀,WBC(+),RBC0～2/L,Hb140g/L,WBC18.9×10~9/L,N63％,L30％,E7％,嗜酸计数0.12×10~9/L。经用皮质激素,2天后痊愈,至今未复发。本例患者食熟黄豆后出现发热,腹痛、呕吐,腹泻,荨麻疹,外周血嗜酸细胞增加,符合过敏性
Due to food-cooked soybeans cause allergic gastroenteritis in adult patients, clinical rare, I recently encountered 1 case report is as follows. Patients, male, 19 years old, fever, abdominal pain, vomiting, diarrhea and urticaria occurred after eating cooked soybeans three days ago. They came to the hospital on November 12, 1987. The patient had a history of five episodes of past seizures, but no symptoms of eating tofu appeared. Physical examination: T37.6, BP116 / 64, patients showed mild dehydration appearance, trunk and limbs scattered in the size of scattered light red wind group, cardiopulmonary (-), liver and spleen not touched, abdominal soft, tender tenderness , No rebound pain, no mass, bowel sounds hyperthyroidism. Assay: WBC (+), RBC0 ~ 2 / L, Hb140g / L, WBC18.9 × 10 ~ 9 / L, N63%, L30%, E7% and eosinophil count of 0.12 × 10 ~ 9 / L . With corticosteroids, recovered after 2 days, has not relapsed. In this case, patients with food-cooked soy fever, abdominal pain, vomiting, diarrhea, urticaria, peripheral blood eosinophilia, in line with allergies