Professional paper
FOOD ALERGIES
Sena Šadić
; Clinic for skin diseases, UKC Tuzla, Trnovac bb., 75000 Tuzla, B&H
Zeira Maltez Ćatić
; Center for Health Travnik,Travnik, B&H
Abstract
Nutritional allergies are primarily the result of an immune reaction after eating certain foods. Clinical manifestations of food allergens allergies may present with signs and symptoms of the hand of all the organs and organ systems. An adverse immune response to food occurs in 3% to 4% of the adult population and 5% of children. Socioeconomic, cultural, and individual genetic differences influence the list of ingredients - the cause of allergies and nutritional latitude and level of UV-B radiation in different environments. The mechanism of immunological reaction may be immunoglobulin E (IgE) dependent (type reaginic reactions) and independent IgE (immune complex, late and extremely rare type of cytotoxic reactions). The gastrointestinal mucosa is the front door, but also a barrier to antigens that are filled with food. The most common nutritional allergens that cause allergic reactions: milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish. In the treatment of nutritional allergy tested allergen-specific approach which is trying to change an allergic reaction to food allergens and allergen-nonspecific treatments aimed at modulating the overall allergic reactions that could be useful for people with multiple allergies.
Keywords
allergy; food; nutritional allergens
Hrčak ID:
112897
URI
Publication date:
15.7.2013.
Visits: 4.349 *