کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
3805967 | 1245243 | 2013 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Reacciones alérgicas a alimentos
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کلمات کلیدی
موضوعات مرتبط
علوم پزشکی و سلامت
پزشکی و دندانپزشکی
پزشکی و دندانپزشکی (عمومی)
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چکیده انگلیسی
Food allergy, which can either be IgE mediated or non-IgE mediated, is an increasing public health entity and warrants an important impact on quality of life of the patients who suffer from this condition. It is comprised among the fifth most frequent causes for consultation in the allergy clinic in Spain. Exercise, alcohol intake, stress and several drugs (e. g. NSAIDs and antiacids) acting as cofactors may increase the intestinal permeability, advantaging the allergic response in susceptible individuals. Food allergens shall be classified in class 1, which sensitization occurs in the digestive tract, and class 2, warranted by a concomitant sensitization to aeroallergens which share evolutionarily conserved proteins, defining cross-sensitization. Considering the wide clinical spectrum which food allergy may exert, the oral allergy syndrome constitutes the most frequent clinical picture. Both food avoidance and symptomatic treatment are being relegated by an aetiologic approach, by means of oral immunotherapy, pre/probiotics and monoclonal antibodies, all of them, with promising future.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Medicine - Programa de Formación Médica Continuada Acreditado - Volume 11, Issue 29, April 2013, Pages 1788-1796
Journal: Medicine - Programa de Formación Médica Continuada Acreditado - Volume 11, Issue 29, April 2013, Pages 1788-1796
نویسندگان
D. AntolÃn-Amérigo, M. RodrÃguez-RodrÃguez, J. Barbarroja-Escudero, M.J. Sánchez-González,