Huang H M, Li A L, Luo W T, Zhang J L, Sun B Q
Department of Clinical Laboratory of the First Affiliated Hospital of Guangzhou Medical University, State Key Laboratory of Respiratory Disease, National Center for Respiratory Medicine, National Clinical Research Center for Respiratory Disease, Guangzhou Institute of Respiratory Health, Guangzhou 510120, China.
Zhonghua Yu Fang Yi Xue Za Zhi. 2024 Aug 6;58(8):1278-1284. doi: 10.3760/cma.j.cn112150-20240518-00401.
Food allergy are triggered by an abnormal immune response to specific food components, with milk and eggs being the most common food allergens, especially in children. Food allergy can cause various symptoms such as rashes, difficulty breathing, and digestive issues. Allergen component diagnostics is a technique used to identify specific allergenic proteins, aiding doctors in providing more precise treatment and management recommendations for patients. This article analyzes the latest research developments and clinical significance of milk and egg allergen components based on the " Molecular Allergology User's Guide 2.0 (MAUG 2.0)" issued by the European Academy of Allergy and Clinical Immunology (EAACI), including their applications in clinical diagnosis, treatment, and management. This article aims to enhance healthcare professionals' understanding of milk and egg allergies, offering new perspectives and practical guidelines for research and clinical practice to promote accurate diagnosis and personalized treatment strategies.
食物过敏是由对特定食物成分的异常免疫反应引发的，牛奶和鸡蛋是最常见的食物过敏原，尤其是在儿童中。食物过敏可导致各种症状，如皮疹、呼吸困难和消化问题。过敏原成分诊断是一种用于识别特定致敏蛋白的技术，有助于医生为患者提供更精确的治疗和管理建议。本文基于欧洲变态反应和临床免疫学会（EAACI）发布的《分子变态反应学用户指南2.0（MAUG 2.0）》，分析了牛奶和鸡蛋过敏原成分的最新研究进展及临床意义，包括它们在临床诊断、治疗和管理中的应用。本文旨在增强医疗保健专业人员对牛奶和鸡蛋过敏的认识，为研究和临床实践提供新的视角和实用指南，以促进准确诊断和个性化治疗策略。
