Moneret-Vautrin D A, Kanny G
Service de médecine D, CHU de Nancy.
Rev Prat. 1996 Apr 15;46(8):961-7.
Food hypersensitivity includes adverse reactions to food which are most often mediated by IgE. Food allergy is the first atopic disease. Food-sensitized individuals can develop allergic reactions such as atopic dermatitis, urticaria, angioedema, rhinitis, asthma or digestive symptoms. Anaphylactic shock is the most severe reaction of immediate hypersensitivity. The prevalence of food allergy has drastically increased during the last years. Numerous food products can be involved, with special emphasis on masked allergens in processed foods. The diagnosis of food hypersensitivity is based on clinical history, analysis of patient's food intake, skin tests and placebo-controlled food challenge tests. Oral food-challenge tests allow a distinction between food sensitization and true food hypersensitivity. Treatment consists in avoidance of the offending food allergen associated with adjunctive therapy by antihistamines and disodium cromoglycate. The prescription of a first-aid kit is required in case of anaphylaxis. Specific immunotherapy seems to be an interesting therapeutic prospect. Prevention remains essential.
食物过敏包括对食物的不良反应，这些反应通常由IgE介导。食物过敏是第一种特应性疾病。对食物敏感的个体可能会出现过敏反应，如特应性皮炎、荨麻疹、血管性水肿、鼻炎、哮喘或消化系统症状。过敏性休克是速发型超敏反应中最严重的反应。在过去几年中，食物过敏的患病率急剧上升。许多食品都可能涉及其中，特别要强调加工食品中的隐藏过敏原。食物过敏的诊断基于临床病史、患者食物摄入分析、皮肤试验和安慰剂对照食物激发试验。口服食物激发试验可以区分食物致敏和真正的食物过敏。治疗包括避免食用引起过敏的食物过敏原，并辅以抗组胺药和色甘酸钠进行辅助治疗。发生过敏反应时需要配备急救箱。特异性免疫疗法似乎是一个有前景的治疗方法。预防仍然至关重要。
