Butkus S N, Mahan L K
J Am Diet Assoc. 1986 May;86(5):601-8.
Allergic reactions to food are mediated by the immune system, can be consistently reproduced, and cause a change in the target organ. An estimated 0.3% to 20% of infants are affected. The incidence decreases with age to about 1% to 3% in adults. Development of food allergies depends on heredity, intestinal permeability, immune responsiveness, and exposure to food. Common symptoms include gastrointestinal, skin, or respiratory disturbances that occur from seconds to several hours after food ingestion. Although the skin-prick test is the most reliable diagnostic test, positive results must be followed by a trial elimination diet and food challenge to determine whether symptoms appear after food ingestion. Food allergies are treated by the elimination of the offending foods from the diet. Breast feeding is usually recommended to reduce the incidence of allergic disease in infants. The dietitian's expertise is particularly valuable in assessing the nutritional status of the allergic person, assuring nutritional adequacy during treatment and maintenance, and participating in research to address the many unresolved issues surrounding food allergies.
食物过敏反应由免疫系统介导，可反复出现，并导致靶器官发生变化。据估计，0.3%至20%的婴儿受到影响。发病率随年龄增长而下降，成人中约为1%至3%。食物过敏的发生取决于遗传、肠道通透性、免疫反应性以及对食物的接触。常见症状包括在摄入食物后数秒至数小时内出现的胃肠道、皮肤或呼吸道紊乱。虽然皮肤点刺试验是最可靠的诊断测试，但阳性结果之后必须进行试验性排除饮食和食物激发试验，以确定摄入食物后是否出现症状。食物过敏通过从饮食中排除引起过敏的食物来治疗。通常建议进行母乳喂养以降低婴儿过敏性疾病的发病率。营养师的专业知识在评估过敏者的营养状况、确保治疗和维持期间的营养充足以及参与研究以解决围绕食物过敏的许多未解决问题方面特别有价值。
