Alergia a los alimentos
- Alicia Armentia 1
- Sara Martín-Armentia 1
- Blanca Martín-Armentia 1
- Javier Santos 1
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1
Hospital Universitario Pío del Río Hortega
info
ISSN: 0210-6523
Ano de publicación: 2015
Número: 52
Páxinas: 143-188
Tipo: Artigo
Outras publicacións en: Anales de la Real Academia de Medicina y Cirugía de Valladolid
Resumo
In this sesion we review the food allergy, the clinical diagnosis and expose the problems caused by cross-reactivity between proteins of different foods. We have to studied the prevention and treatment of food allergy and future therapeutic developments. And the most common questions from patients and their possible responses. A workshop with diagnostics tests in patients will be done. When evaluating possible food-induced allergic disorders, it is often useful to categorize disorders into IgE- and non-IgE-mediated syndromes. The initial history and physical examination are essentially identical for IgE- and non-IgE-mediated disorders, but the subsequent evaluation differs substantially. Proper diagnoses often require screening tests for evidence of food-specific IgE and proof of reactivity through elimination diets and oral food challenges. Clinical tolerance to food allergens will develop in many patients over time, and therefore follow-up risk food challenges are often indicated. However, a number of novel laboratory strategies like molecular analysis (component resolved diagnosis) are in the developmental stage and should provide more definitive treatment for some of these food-induced allergic disorders in the next several years