Food allergies |
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Authors: | Stephan C Bischoff MD |
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Institution: | (1) Department of Medicine, Nutritional Medicine and Prevention, (140b), University of Hohenheim, Stuttgart, Fruwirthstr. 12, 70593 Stuttgart, Germany |
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Abstract: | Food incompatibilities affect approximately 20% of the general population in Western countries. In about one quarter of the
affected children and one tenth of affected adults, the incompatibility is based on an allergy, that is, on an immunologically
generated incompatibility reaction. Gastrointestinal symptoms occur in a third of these cases. Food allergies are caused by
IgE-dependent or IgE-independent immunologic reactions, which lead to an inflammatory reaction, in which mast cells, eosinophilic
granulocytes, and other cells are involved. Both genetic and environmental causes are under consideration. New findings concerning
the interaction between the innate immune system and intestinal microflora have generated innovative therapeutic concepts,
including the use of probiotics to prevent food allergies. The development of recombinant allergens and varieties of allergens
will improve diagnostic possibilities and bring new therapeutic options, such as hyposensitization and induction of immunologic
tolerance. Food intolerances (non-immunologic food incompatibilities often caused by specific enzyme deficiencies) must be
diagnostically differentiated from food allergies. |
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Keywords: | |
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