Authors :
Abdullaeva Dilafruz Gayratovna
Volume/Issue :
Volume 5 - 2020, Issue 6 - June
Google Scholar :
http://bitly.ws/9nMw
Scribd :
https://bit.ly/3gsTBch
Abstract :
Clinical manifestations of food allergies
cover a wide range of skin, gastrointestinal and
respiratory tract diseases, among which one of the
frequent is oral allergic syndrome (OAS), associated
with pollen sensitization. The high prevalence of crossreactivity to food derived from plant origin in patients
with OAS dictates the need to develop innovative
diagnostic methods and an algorithm for the provision
of medical and preventive care. OAS is due to homology
of thermolabile proteins of fresh fruits, vegetables and
pollen of plants. The use in practice of molecular-based
diagnosis improves the understanding of clinically
relevant immunoglobulin E (IgE) sensitization to crossreactive allergen components from foods and allergen
sources. Today the main method of causal treatment of
food allergy (FA) and other allergy diseases are a
dietary therapy. The main principle of the diet in FA is
elimination allergens and allergen components. In
recent years, more often in the literature there are
warnings about the dangers of diets, appointed on the
basis of theoretical messages without clear evidence of
etiological significance of the food allergen.
Keywords :
Food Allergy, Immunoglobulin E, Syndrome Of Cross-Reactivity, Oral Allergic Syndrome, Pathogen Responce-Proteins (PR- Proteins).
Clinical manifestations of food allergies
cover a wide range of skin, gastrointestinal and
respiratory tract diseases, among which one of the
frequent is oral allergic syndrome (OAS), associated
with pollen sensitization. The high prevalence of crossreactivity to food derived from plant origin in patients
with OAS dictates the need to develop innovative
diagnostic methods and an algorithm for the provision
of medical and preventive care. OAS is due to homology
of thermolabile proteins of fresh fruits, vegetables and
pollen of plants. The use in practice of molecular-based
diagnosis improves the understanding of clinically
relevant immunoglobulin E (IgE) sensitization to crossreactive allergen components from foods and allergen
sources. Today the main method of causal treatment of
food allergy (FA) and other allergy diseases are a
dietary therapy. The main principle of the diet in FA is
elimination allergens and allergen components. In
recent years, more often in the literature there are
warnings about the dangers of diets, appointed on the
basis of theoretical messages without clear evidence of
etiological significance of the food allergen.
Keywords :
Food Allergy, Immunoglobulin E, Syndrome Of Cross-Reactivity, Oral Allergic Syndrome, Pathogen Responce-Proteins (PR- Proteins).
