食物过敏的机制。
Mechanisms of food allergy.
作者信息
Helm R M, Burks A W
机构信息
University of Arkansas for Medical Sciences, Arkansas Children's Hospital Research Institute, 1120 Marshall Street, Little Rock, AR 72202, USA.
出版信息
Curr Opin Immunol. 2000 Dec;12(6):647-53. doi: 10.1016/s0952-7915(00)00157-6.
The prevalence of food allergy continues to rise, particularly in 'westernized' societies; it has been linked to the 'hygiene hypothesis' and the increased diversity of food consumption worldwide. The pathogenic mechanisms and Th1/Th2 paradigm are being closely examined with respect to the occurrence of inflammatory and injury/repair responses at different mucosal sites. Genetically modified plants as potential food sources and allergenicity are current topics of controversy.
食物过敏的患病率持续上升，尤其是在“西方化”社会；这与“卫生假说”以及全球食物消费多样性的增加有关。关于不同黏膜部位炎症和损伤/修复反应的发生，其致病机制和Th1/Th2模式正在被密切研究。作为潜在食物来源的转基因植物及其致敏性是当前有争议的话题。
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