Food allergy in children as a key link in the realization of atopy

Abstract

The exact prevalence of food allergy in the general population is yet unknown. According to meta-analysis data, almost in 12% of pediatric population of the food allergy can be suspected. However, it was proved the prevalence of food allergy is in about 3% by using per oral provocation test, as the «gold standard». The term “food hypersensitivity” is understanded as any pathological manifestation connected with these reactions can be divided into “food intolerances” and “food allergies”, according to the molecular mechanism of action. IgE-mediated reaction is actually the main way of allergy realization. Non-IgE-mediated reaction reactions or cell-mediated response includs reactions in which specific cells which response for allergic manifestations are attracting, the gastrointestinaltract. Both ways of hypersensitivity formation take part in realization of mix type of reactions.

Keywords

• food allergy
• children
• prevention