食物过敏
Food allergy.
作者信息
Han Youngshin, Kim Jihyun, Ahn Kangmo
机构信息
Department of Pediatrics, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea.
出版信息
Korean J Pediatr. 2012 May;55(5):153-8. doi: 10.3345/kjp.2012.55.5.153. Epub 2012 May 21.
Food allergy is an important public health problem affecting 5% of infants and children in Korea. Food allergy is defined as an immune response triggered by food proteins. Food allergy is highly associated with atopic dermatitis and is one of the most common triggers of potentially fatal anaphylaxis in the community. Sensitization to food allergens can occur in the gastrointestinal tract (class 1 food allergy) or as a consequence of cross reactivity to structurally homologous inhalant allergens (class 2 food allergy). Allergenicity of food is largely determined by structural aspects, including cross-reactivity and reduced or enhanced allergenicity with cooking that convey allergenic characteristics to food. Management of food allergy currently focuses on dietary avoidance of the offending foods, prompt recognition and treatment of allergic reactions, and nutritional support. This review includes definitions and examines the prevalence and management of food allergies and the characteristics of food allergens.
食物过敏是一个重要的公共卫生问题，影响着韩国5%的婴幼儿。食物过敏被定义为由食物蛋白引发的免疫反应。食物过敏与特应性皮炎高度相关，是社区中潜在致命性过敏反应最常见的诱因之一。对食物过敏原的致敏可发生在胃肠道（1类食物过敏），或作为对结构同源吸入性过敏原交叉反应的结果（2类食物过敏）。食物的致敏性很大程度上由结构因素决定，包括交叉反应以及烹饪过程中致敏性的降低或增强，这些因素赋予了食物致敏特性。目前食物过敏的管理重点在于饮食上避免食用引起过敏的食物、及时识别和治疗过敏反应以及营养支持。本综述包括定义，并探讨食物过敏的患病率、管理以及食物过敏原的特征。
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