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KMID : 0878220180300040023
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Journal of Sasang Constitutional Medicine
2018 Volume.30 No. 4 p.23 ~ p.31
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Correlation between Sasang Institution and Reaction of Food IgG Serum
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Keum Na-Rae
Ryu Jae-Hee
Song Jae-Seung
Kwon Young-Eun
Jang Won-Hee
Bae Hyo-Sang
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Abstract
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Objectives: The purpose of this study was to find correlation between food IgG serum and food classification for Sasangin match.
Methods: We recruited 10 Soeumin, 10 Soyangin, 10 Taeumin. We did a survey about food intake and obtained their blood samples. We detected IgG antigen reaction of 66 different foods using IgG exclusive Microarray assay.
Results: We found that IgG value of foods were correlated with Sasangin. Pork, shrimp and black tea has showed significant differences by constitution. The IgG response of the food according to the constitution and frequency of intake was found to be significantly correlated with those of banana, chestnut, citrus, milk, mushroom, cucumber, barley, corn, pineapple, honey and abalone.
Conclusions: The result of this study was partially matched to food classification for Sasangin.
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KEYWORD
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IgG, Food, Sasang institution, Soeumin, Soyangin, Taeumin
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