Division of Allergy and Immunology, 3615 Civic Center Boulevard, ARC1216H, Philadelphia, PA 19104, USA.
Curr Pharm Des. 2014;20(6):931-45. doi: 10.2174/13816128113199990044.
Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 2% of adults in westernized countries, and their prevalence appears to be rising like all allergic diseases. In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses, there is an increasing recognition of cell-mediated disorders such as eosinophilic esophagitis and food protein-induced enterocolitis. New knowledge is being developed on the pathogenesis of both IgE and non-IgE mediated disease. Currently, management of food allergies consists of educating the patient to avoid ingesting the responsible allergen and initiating therapy if ingestion occurs. However, novel strategies are being studied, including sublingual/oral immunotherapy and others with a hope for the future.
食物过敏是一种针对食物蛋白的免疫反应，影响着西方国家多达 8%的幼儿和 2%的成年人，而且其患病率似乎像所有过敏性疾病一样呈上升趋势。除了 IgE 抗体介导的免疫反应引起的众所周知的荨麻疹和过敏反应外，人们越来越认识到细胞介导的疾病，如嗜酸性食管炎和食物蛋白诱导的肠病。目前，正在对 IgE 和非 IgE 介导疾病的发病机制进行新的研究。目前，食物过敏的治疗方法包括教育患者避免摄入致敏原，如果摄入则启动治疗。然而，目前正在研究新的策略，包括舌下/口服免疫疗法和其他一些有希望的策略。
