INTRODUCTION OF COMPLEMENTARY FOODS AND FOOD ALLERGIES: NEW STUDIES AND MODERN CLINICAL GUIDELINES

Abstract

The article is devoted to the issues of introducing complementary foods as prevention of atopy and diet therapy in children with food allergy. Food sensibilization, as a rule, is the initial link of allergy manifestations. It represents the first step of the so-called atopic march, followed by possible development of more severe, including respiratory, manifestations. Considering the fact that allergic diseases are currently one of the most common pathologies with a growing tendency, the correct choice of foods and the timely introduction of complementary foods are relevant, especially for children with hereditary tainted allergies. These products should be as safe as possible, should not cause sensibilization and at the same time should provide the child with the necessary macroand micronutrients. The publication provides an overview of the most relevant studies conducted in this field as well as a modern approach based on evidence-based medicine and presented in the clinical guidelines on food allergy in children developed and approved by the professional association «Union of Pediatricians of Russia».

Keywords

• food allergy
• ige-mediated reactions
• non-ige-mediated reactions
• sensibilization
• food allergens
• complementary foods
• food tolerance