Food allergy what. Food allergy treatment. The mechanism of development of food allergies and similar pathologies

Aggressive reaction (response) immune system some foods are characterized by the production of chemicals (histamines) that cause one or another allergic reaction in the body - this is how food allergies are characterized.

This indicates an increased sensitivity of the body to certain types food component directly related to the functioning of the immune system, when its protein (immunoglobulin "E"), entering into chemical reaction with allergens, causes the manifestation of external or internal symptoms.

Failure in immune processes begins at an early age and can adversely affect the work of many organs and systems of the body - respiratory and cardiovascular systems, the work of the gastrointestinal tract.

Classification

An immune response to a food allergen can develop as a result of various factors - when eating food, smelling it, or even contact.

food allergy in children and adults it is divided into two types - hidden and pronounced. The hidden view is dynamic. Regular or excessive consumption of a provoking product leads to a chronic form of the disease. Excluding it from the diet leads to a resting phase.

Hidden type of food allergy divided into groups:

1. 1) Year-round - manifested on an ongoing basis throughout the day;
2. 2) Spasmodic - a manifestation of an unusual reaction to products that are not even allergenic, and is expressed mainly by headaches;
3. 3) The temperature at which the allergy manifests itself even with a slight hypothermia of the body, causing an accelerated manifestation of symptoms;
4. 4) Accompanying, which is a mixed species. Signs of food allergies increase not only to food, but also to smells.

Pronounced the species is characterized by the manifestation of allergic reactions immediately after ingestion of the allergen product. Allergic reactions in adults are most often manifested by the use of:

• fish products and seafood;
• some fruits and berries;
• peanuts and various types of nuts;
• honey and chocolate.

Allergen products are usually divided into groups based on the degree of their activity. The high activity group includes:

• eggs and carrots;
• melon and citrus fruits;
• honey, chocolate and coffee;
• fish, mushrooms, red berries and many other foods.

The group of medium activity includes:

• corn and peas;
• pork and potatoes;
• peaches;
• rice and buckwheat.

The group of weak activity includes:

• lamb and apples;
• plums and agrus;
• zucchini.

Quite often, it is not the food itself that causes an allergic reaction, but all kinds of dyes, additives, emulsifiers and various flavors.

Causes of food allergies

The development of the disease originates from early childhood, and the causes of food allergies are very diverse.

In adults The reaction results in:

• hereditary predisposition;
• influence of intestinal microflora;
• weakened immunity;
• increased sensitivity of the gastrointestinal mucosa;
• regular exposure to the allergen on the body

As for the children, then the predisposition of the child to allergic reactions is laid even with intrauterine development and continues immediately after birth. And it all starts with the malnutrition of a pregnant woman.

In the future, allergic manifestations develop as a result of:

1. 1) Ingress of antibodies into the body of a child with mother's milk, as a result of malnutrition of a nursing mother;
2. 2) short breastfeeding- introduction to food artificial mixtures, most of which are cooked cow's milk, the protein of which causes an allergic reaction. If breast milk is not enough for a child, hypoallergenic mixtures are selected on the recommendation of a doctor.
3. 3) A large amount of food at the first feeding.

You can recognize such an allergy by the most common symptoms. See also Causes of Flower Allergy.

Food allergy symptoms

The first symptoms of a food allergy in adults can be of a different nature, appearing immediately after taking the allergen product:

• in the form of itching oral cavity;
• numbness and swelling of the lips and tongue;
• nasal congestion and watery secretions out of him

From the gastrointestinal tract symptoms are expressed:

1. 1) Decreased appetite, heaviness in the stomach;
2. 2) Colic, constipation or diarrhea with mucus - loose stools in adults, a characteristic symptom of food allergies;
3. 3) Nausea and vomiting - vomiting can appear both within a few minutes and after a few hours, "giving out undigested food to the surface";
4. 4) Allergic enterocolitis with flatulence, loose stools with impurities of transparent mucus, weakness and headache.

Symptoms on skin manifests itself:

• atopic dermatitis;
• hives;
• Quincke's edema.

Symptoms of food allergies in children

Even without having medical education, the symptoms of a food allergy in a child can be noticed without any problems. It is expressed:

1. 1) Skin reactions. Various skin rashes are the first sign of this disease in children. They appear as red spots of various sizes, nodules and vesicles. Strongly itchy, delivering to the child discomfort. The child is naughty, does not sleep well, refuses food.
2. 2) Disorders of the gastrointestinal tract. Digestive disorders are observed, expressed by diarrhea, intestinal colic, causing nausea and vomiting.
3. 3) Edema. Edema occurs in particular severe cases. The hands and feet of the feet, the mucous membrane of the nose and palate, ears, eyelids and genitals swell. In such cases, emergency medical attention is needed to prevent pulmonary edema.

Children who have a genetic predisposition are at risk. In such cases, the child's diet should be given special attention. And even with mild symptoms, you should immediately consult a doctor.

See also sun allergy symptoms.

Food Allergy Treatment

Used in the treatment of food allergies A complex approach dividing it into steps. Therapy is aimed at eliminating symptoms and preventing exacerbation of the disease. One of the main conditions is the observance of a proper balanced diet.

1. At acute form diseases, drugs are prescribed that intensively eliminate the symptoms - Suprastin or Tavegil.
2. At moderate and mild, the most intense antihistamines are Telfast, Loratadin, Kestin, Cetirazine.

Such drugs do not have "pitfalls" in the form of side effects, therefore they are safe and are prescribed even to the smallest children. If a child suffers from allergies, this is usually manifested by dysbacteriosis. And treatment is primarily aimed at recovery. physical condition microflora.

Sometimes taking any drugs is not required, it is enough just to remove the provoking factor from the diet.

Allergen-specific immunotherapy is one of the modern methods of treatment. It is not intended for adults. It is carried out only in the case when the allergen is vital, and it is impossible to exclude it from the diet. Applies to babies who are breastfed but have an allergic reaction to milk.

For any severity of food allergies, a visit to a doctor is necessary. Self-medication, of course, can give results, but relapses are not excluded.

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How does a food allergy manifest itself?

When allergen substances from food enter the human body, a process is started that signals the invasion of the allergen. The manifestation of a true allergy does not depend in any way on the amount of the allergen product eaten. Minimal amount an allergen can provoke a reaction up to anaphylactic shock.

Doctors usually divide the symptoms into three common groups. Their detailed description is presented in the table.

When similar symptoms food allergies in adults (photos are presented below), treatment should be followed immediately. In the event of the development of anaphylactic reactions (Quincke's edema), you should call an ambulance and take immediate first aid measures in the form of adrenaline injections and after hormonal drugs. In others, less dangerous manifestations it is necessary to stop contact with the allergen and go to the doctor for diagnosis and determine the course of therapy.

Diagnostics

An allergist treats and diagnoses food allergies. The manifested symptoms of food allergies in adults should help determine the product in connection with which the reaction developed, if this did not happen, you need to go to the doctor for diagnosis and treatment (photos of external warning signs are presented below).

The doctor collects an anamnesis by questioning the patient. If necessary, prescribes skin allergy tests and OAM, OAC. Laboratory studies identify the product to which the patient is allergic. In the future, the doctor prescribes a course of antihistamines and a diet that strictly excludes the allergen identified by diagnostics.

Today, such a diagnostic method is available as blood sampling from a vein to detect the presence of antibodies by comparison with a special table (allergen panel).

This method is quite accurate, available to everyone, without limitation (children and pregnant women too). It often happens that the patient himself can trace the product that gives such a reaction.

Allergy treatment

Treatment of food allergies in adults depends on its symptoms and intensity of manifestation (photos of various skin manifestations below).

Patients who have developed anaphylactic reactions (Quincke's edema) should be treated according to the principle: first the most powerful drugs, then dose reduction and transition to conventional antihistamines.

With the development of Quincke's edema, first aid, immediate and mandatory, especially if the edema was localized in the neck, an injection of an adrenaline preparation. It can save a life. Such patients are shown short-term hormone therapy(2-3 days maximum) followed by a long course of antihistamines (for several months or years).

Mandatory and complete exclusion of the allergen from food. Patients who have had angioedema at least once should always have an ampoule of adrenaline with them or single dose epinephrine in a special syringe pen. It is very important to ensure that allergenic foods do not get into food, but it often happens that, for example, in a restaurant, a non-allergenic dish may contain nut residues or oil, in which fish was fried before cooking.

Patients with skin manifestations and a milder response are usually prescribed a diet and a course of antihistamines.

The most common food allergens

An allergy to any product can occur in a person prone to food reactions when ingesting the smallest amount of this product. The following food groups can cause allergic reactions:

• seafood (fish, shrimp, maluski, fish caviar);
• milk (and dairy products: cheese, sour cream, cottage cheese, butter and others);
• wheat (all products containing it, such as bread, pasta);
• nuts (especially peanuts, almonds, hazelnuts);
• soy, soy products;
• eggs (chicken more often and all products containing them);
• chocolate (products containing cocoa butter);
• citrus fruits (especially tangerines).

There are some foods that cause pseudo-allergic reactions:

• Strawberry;
• smoked meats;
• flavorings, spices (monosodium glutamate);
• red wine (any alcohol).

They share such concepts as an allergic reaction to milk and lactose intolerance. Moreover, alcoholic beverages by themselves, for example, cannot provoke an allergy, but they can significantly increase such a reaction to any of the listed products with a one-time use.
Doctors divide food allergens into two groups:

1. Those that can be completely abandoned without harm to health, that is, their absence in the diet will not lead to a lack of vitamins and trace elements necessary for human life. These are, for example, soy, chocolate, citrus fruits.
2. Products, the rejection of which can disrupt the balance of vitamins, protein and trace elements in the human body. These products include, for example, milk, eggs. In some cases, the doctor may allow an allergic person in whom these products cause a reaction to consume them in small quantities and with mandatory sufficient heat treatment: boiling milk, long-term boiling of eggs.

Quite often there is a so-called cross-allergy. If fixed pathological reaction patient to pollen and fungus, that is, a number of foods that provoke exactly the same response of the body to their ingestion. For example:

If you are allergic to pollen, an allergic reaction can be caused by: carrots, parsley and celery, berries and fruits, some nuts, all bakery products, sausages, kvass, coffee and cocoa, products containing seeds or sunflower oil.

If an allergy to a fungus is diagnosed, a cross-reaction is caused by: yeast dough products, kvass and beer, cheeses, wines.

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Causes of food allergies

Food allergies are caused by substances with high allergenic properties, and these can be: animal proteins and vitamins, especially group C. All foods that contain listed components, are automatically assigned to the "risk group". Fish, caviar and seafood, egg and milk proteins, all red berries, citrus fruits, and even carrots may fall under the concept of "allergen". For a weakened body, with reduced protective functions and a predisposition to allergic reactions, anything can serve as an allergen, even Rye bread. Therefore, any case of manifestation of such a condition as food allergy must be approached individually and comprehensively.

Food allergies must be distinguished from non-immune reactions to food (eg, lactase intolerance, irritable bowel syndrome, infectious gastroenteritis) and reactions to food additives (eg, monosodium glutamate, meta-bisulfite, tartrazine), which cause most food reactions. The share is from less than 1 to 3% and varies depending on the geography and methods of detection; Patients often confuse intolerance with allergies. Normal digestion prevents the development of food allergy symptoms in adults. Any food or nutritional supplement can contain allergens, but the most common allergens in infants and young children are milk, soy, eggs, peanuts, wheat, and the most common allergens in older children and adults are nuts and seafood. There is cross-reactivity between food and non-food allergens, and sensitization may occur through non-enteral routes. For example, patients with oral allergies (itching, erythema, swelling of the oral mucosa after eating vegetables and fruits) could be sensitized to pollen; children with peanut allergy may be sensitized by topical rash creams containing peanut oil. Patients with latex allergy are usually allergic to bananas, kiwifruit, avocados, or combinations of these foods. Allergy to latex dust in food, left behind by workers' latex gloves, is easily confused with food allergies.

In general, food allergy is mediated by IgE, T-lymphocytes, or both. IgE-mediated allergies (eg, urticaria, asthma, anaphylaxis) have an acute onset, usually develop during infancy, and are most common in individuals with a family history of atopy. T-cell mediated allergy (eg, food protein gastroenteropathy, celiac disease) manifests gradually and is chronic. Allergy mediated by IgE and T-lymphocytes (eg, atopic dermatitis, eosinophilic gastroenteropathy) has a delayed onset and chronic course. Eosinophilic gastroenteropathy is an unusual disorder that is accompanied by pain, cramps, diarrhea, eosinophilia in the blood test, eosinophilic infiltrates in the intestinal wall, protein loss, and a history of atopic disorders. Rarely, infants have an IgG-mediated allergy to cow's milk, leading to pulmonary hemorrhages (pulmonary hemosiderosis).

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What is food allergy

With food, people get proteins, carbohydrates, fats, minerals and bioactive substances. Carbohydrates and fats are not allergens. They can cause food intolerance in people, but development allergic manifestations associated with protein intake. A food allergy is a reaction to food when, along with the external signs of the disease, there are violations of the immune system. When a protein (antigen) enters the body of a sick person, antibodies begin to be produced, which can cause external manifestations.

The immune system healthy person does not react to such a protein with the formation of antibodies. Depending on the nature of the development of the body's reaction to food, there are types:

• true allergic (have an immune character);
• pseudoallergic.

Pseudo-allergic reactions may appear after eating food containing toxic compounds, synthetic food additives. Food intolerance without altering the functioning of the immune system can occur when:

• diseases of the gastrointestinal tract;
• disruption of the biliary system;
• endocrine changes;
• psychological disorders.

Food allergy symptoms

External manifestations occur in contact with food or from the smell of food, but more often characteristics occur within a few hours. The immediate symptoms of a food allergy may include:

• swelling of the lips and mouth, sometimes the throat;
• itching in the mouth.

After the antigen enters the digestive system, manifestations may occur:

• loss of appetite;
• nausea;
• rare stools or constipation;
• vomit;
• flatulence;
• stomach ache;
• enterocolitis.

People may experience difficulty breathing or allergic rhinitis, in which nasal discharge and coughing are observed. After the absorption of the allergen breakdown products into the blood, changes can be observed on the skin:

• rashes;
• redness;
• skin itching.

Sometimes an allergic reaction can increase and cover several systems: cause changes in the skin, swelling of the pharyngeal mucosa, difficulty breathing, and a decrease in pressure. These signs characterize the complication of the disease - anaphylactic shock. This condition is dangerous for the patient, in the absence or untimely assistance, death may occur.

How does food allergy manifest in children?

An allergic reaction in a newborn can be suspected if diaper rash occurs while observing the rules of hygiene for the child. Food allergies in children are often manifested by changes in the skin. Red skin rashes appear on the face, babies suffer from itching, become restless, do not sleep well. Over time, the spots crust over and can spread to the arms and torso.

Infrequently, but such allergic manifestations as indigestion occur in a child: vomiting, diarrhea. Rarely, food intolerance in children can cause swelling of the hands, feet, mucous membranes of the mouth, nose, signs of rhinitis, bronchospasm, difficulty breathing. it dangerous exacerbation ailment, so the child must be immediately shown to the doctor.

Causes of food allergies

A child is more likely than adults to have reactions to food. This is due to the imperfection of the children's immune system. At an older age, allergic manifestations may disappear. The following causes of food allergies can be named:

1. An increased likelihood of developing an allergic food intolerance is observed in people who already have allergic manifestations (asthma, reaction to pollen).
2. The development of an allergic reaction to food occurs more often in children whose parents have allergic diseases. The disease refers to genetic diseases.
3. Food must enter the blood in a split form. Breakdown occurs in the gastrointestinal tract. With increased permeability of the intestinal wall or hormonal disorders(lack of the required amount of enzymes), insufficiently overdigested food enters the bloodstream, which can cause the formation of antibodies in the body.
4. Irregular nutrition leads to a violation of gastric secretion and the process of complete splitting, the emergence of the body's sensitivity to proteins.
5. In children, the formation of allergic reactions can be affected by the following factors:
   • use by the mother during pregnancy of allergens;
   • non-compliance with the mother's diet during breastfeeding;
   • transfer to artificial nutrition;
   • violation of the ratio of food volume and weight of the child.

food allergens

Food items may be composed of one or more antigens. Several proteins that cause allergic manifestations are found in milk, eggs, and peanuts. When milk is boiled, the allergic properties of proteins decrease somewhat, and in peanuts during heat treatment they increase. In eggs, the allergenicity of antigens is higher in the protein than in the yolk. Often people have cross-allergies:

• intolerance to cow's milk is accompanied by manifestations of the use of goat's milk;
• allergic reactions to chicken eggs accompanied by intolerance to chicken meat.

For a particular person, there is an individual set of antigens. To the strong food allergens relate:

• milk;
• eggs;
• peanut;
• hazelnut;
• fish and seafood;
• soy and wheat.

The production of antibodies to some antigens by the immune system may stop over time, recovery is possible, but reactions to fish protein and marine life, on peanuts remain for life. Allergic manifestations can occur even with the smell of fish. Peanuts and seafood cause manifestations of the disease of high severity: asthma attacks, anaphylactic shock. Other products that contain antigens are also known:

• corn;
• red apples;
• Strawberry;
• apricot;
• buckwheat;
• pumpkin, melon, watermelon;
• grape;
• avocado;
• citrus;
• cocoa, coffee.

Food Allergy Diagnosis

Examination of the patient begins with an external examination and questioning. The doctor examines the medical history of the patient and his parents. The presence of reactions to other allergic irritants in the patient or his parents, ancestors give grounds to the doctor to make a preliminary diagnosis. A complete diagnosis of food allergies includes additional laboratory tests.

Food allergy testing

To determine the methods of treatment, the doctor needs to be confident in the diagnosis and establish the main allergen that causes the body's immune response. The doctor may refer the patient for additional examinations:

• cytological examination of smears from the mucous membranes of the mouth, nose to determine the nature of the reaction;
• skin test with food allergen solution;
• radioallergosorbent test;
• enzyme immunoassay for food allergies;
• specific allergy testing.

Provocative tests are more reliable, but they can cause acute course diseases, so such an examination is carried out under the supervision of a doctor in a hospital. Two weeks before the test, the patient is prescribed a diet from which possible allergens are excluded until the symptoms disappear completely. The mass of the substance to be administered depends on the weight and age of the patient. If there is no reaction after a day, the dose is doubled.

Food Allergy Treatment

You can get rid of allergic reactions with the help of a set of measures. Treatment for food allergies in adults includes:

• adherence to a diet without antigens;
• the appointment of antihistamines Tavegil, Suprastin and hormonal drugs in the acute form of the disease;
• taking Zirtek, Ebastine, Claritin with a mild degree of the disease;
• suffering anaphylactic manifestations prescribe adrenaline for permanent wear in the medicine cabinet;
• treatment of concomitant diseases, strengthening immunity.

Treatment of food allergies in children

To exclude allergic manifestations, the doctor determines the allergens for the child and prescribes him strict diet. Children often have reactions to milk, which is necessary product for child's body. Sometimes allergic manifestations can be avoided by boiling milk or by prescribing allergen-specific immunotherapy. In the acute stage, antihistamines are prescribed to treat food allergies in children.

Diet for food allergies

Compliance with a proper diet is the main method for preventing the body's reaction to food. It is necessary to carefully study the composition of the purchased foods, because allergens may be present as ingredients. A diet for food allergies should include dishes from fresh vegetables, fruits, meat. pickled, dry, canned food more likely to cause allergic reactions.

Photo of food allergy

Video: How to treat food allergies in a child

Allergy (from the Greek "the impact of another, alien") is the body's reaction to irritating substances. environment, and every year this disease occurs more and more often.

The most common type of allergy is food allergy. The reasons for its appearance can be called the deterioration of the human nutrition system. In recent years, the quality of food coming to the table has declined markedly. This is due to the active use of pesticides in agriculture and chemicals, with violation of the ecological situation, soil depletion.

Do not forget about the rapid growth in the popularity of fast food, soaked through with transgenic fats. All these factors affect the already weakened immune system, and in the absence of proper treatment flow into food allergies in adults.

Such a disease of the immune system as an allergy develops at a very early age. Factors such as refusal to breastfeed infants, a violation of the nutrition process in general, as well as the presence of diseases of the gastrointestinal tract and other abdominal organs can provoke the development of the disease.

Another important factor in the development of allergies is a violation of the functions of the intestinal wall, pancreas, irregular meals with no snacks or, on the contrary, too frequent meals, leading to gastritis and contributing to the development of the disease.

Types of food allergies

Among the types of food allergies, one can distinguish between true allergies and cross allergies.

A true allergy is an increased sensitivity of the body to an allergen and the response of the immune system to it. Absolutely New Product, eaten by a person, begins to secrete special substances, antigens, which begin to be absorbed into the blood. In a person who is not predisposed to allergies, this process does not cause any immune reaction. In an organism with a hereditary allergy, certain antibodies, immunoglobulins, begin to be produced. True food allergy affects only 2% of the population, and the cause of its development is heredity.

Food pseudo-allergy is diagnosed by up to 80% of the population. However, allergy symptoms can be caused by intolerance to specific foods. In some cases, the placebo effect is triggered when people consider food to be an allergen, which in fact is not.

Signs of a cross-type food allergy are the development of a food allergy in a patient following a reaction to some allergen. Thus, a peanut allergy can lead to the development of an allergy to all other types of legumes.

Many people wonder: what does a food allergy look like? Photos can be viewed below.

In the photo: a rash on the body from a food allergy

Dr. Komarovsky most fully tells how food allergies manifest themselves and how to treat food allergies. Food allergies, he said, can occur in response to any product. But most often it is a reaction to a foreign protein. If, after taking certain foods, a person experiences discomfort from headaches to itching and diarrhea, then this is a food allergy.

Symptoms in adults, in addition to headaches and intestinal disorders, are also nausea and vomiting, pain in the abdomen, on the skin, swelling, runny nose, pallor of the skin, decreased clarity of thought, and even shock. Food allergies, a symptom of which is diathesis, occur only in children in the first 2 years of life, which they eventually outgrow.

Food Allergy Treatment

Treatment of food allergies in adults should take place as follows: first of all, allergenic foods are excluded from the diet, the volume of fluid taken is increased, secondly, drug treatment is prescribed, and thirdly, when the body is depleted, tube nutrition is prescribed.

With the development of food allergies in the initial stages, it is worth taking food allergy medications such as antihistamines. These include drugs "Telfast", "Zirtek" and others. Supporters traditional medicine it is recommended to take decoctions of St. John's wort, centaury, chamomile, crushed dandelion root. It is also worth taking an infusion of lemon balm leaves, valerian root, succession. At the same time, it must be remembered that healing effect only freshly brewed grass has.

Diet for food allergies

Whatever means the patient does not use, he must know that it is necessary to adhere to special diet with food allergies. Such a diet is called "hypoallergenic" and implies the complete exclusion from the diet of eggs, dairy products, smoked meats, seafood, red fruits and vegetables, bee products, cocoa, chocolate, alcohol, seasonings and sauces, as well as all exotic products that are uncharacteristic of the area. .

The diet should last about three weeks for adults and about a week for children. Foods should be reintroduced into the diet no more than once every 3-4 days. If, after consuming a particular product, the body reacts sharply to this, then this product should be completely excluded from the diet.

Prevention of food allergies

Food allergy, as mentioned earlier, is a hereditary disease. In this case, it will not be possible to completely prevent the development of allergies. But it is still necessary to take precautions. It is important to remember: in case of any manifestations of an allergic reaction, you should immediately consult a doctor.

Dr. Komarovsky recommends starting with creating comfortable and right conditions life: Fresh air, more activity, a healthy diet, rich in all useful substances.
However, rather than taking it for a food allergy when it has already developed, it is better to prevent the onset of the disease in general. The main remedy for food allergies is vigilance! You need to be careful about what you eat. When trying new foods, limit yourself to a small portion, increasing it gradually. If a person has ever had an allergic reaction to food, it is worth limiting the intake, if not avoiding it altogether.

is one of the most common allergic conditions due to intolerance to compounds in some foods. The manifestations of the disease are varied: skin symptoms(rashes, itching, urticaria), dysfunction of the gastrointestinal tract (dyspeptic disorders), sometimes systemic anaphylactic reactions are possible. Diagnosis is made by setting skin allergological tests, studying the anamnesis and food diary of the patient, performing laboratory tests. Treatment consists in the elimination of provoking foods from the patient's diet, the appointment of antihistamines, in rare cases, desensitizing immunotherapy.

The reasons

Most cases of the disease are due to type 1 hypersensitivity, mediated by the release of IgE and the activation of tissue basophils. The direct cause of the pathology is the entry into the gastrointestinal tract of protein compounds that are recognized by the immune system and trigger its abnormal response. Revealed great amount predisposing to food allergies conditions and characteristics of the body, some of which are typical only for children. This is another reason for the frequent development of an allergic reaction in the pediatric population. Some of the most common factors that contribute to food intolerance include:

• allergen characteristics. Hyperreactivity is more often caused by food antigens that are highly immunogenic and able to overcome barriers without degradation. digestive system(in particular, the aggressive environment of the stomach). Most of them are found in cow's milk, fish, egg whites, cereals, some fruits (strawberries, citrus fruits) and nuts. About 80% of all cases of the disease are due to hypersensitivity to these products.
• genetic factors. The development of intolerance may be due to the hereditary and genetic properties of the organism. They can be manifested by an increased level of reactivity, abnormal immune activity, and other conditions that facilitate the development of allergic reactions.
• Age features of the gastrointestinal tract. The occurrence of food allergies is facilitated by the high permeability of the walls of the gastrointestinal tract observed in children, low acidity gastric juice, disturbances in the composition of the intestinal microflora. These conditions facilitate the contact of the allergen with the immunocompetent cells that trigger the allergic process.

The probability of the occurrence of the disease is also affected by the amount of the allergen that has entered the body, the nature of the culinary processing of products containing provoking substances. Food intolerance can be the result of cross-allergy to plant pollen or household dust. At the same time, airborne antigens cause sensitization of the body, but food products that have similar compounds in their composition can also initiate the reaction.

Pathogenesis

In the process of developing a food allergy, sensitization of the body initially occurs - it occurs upon first contact with the allergen. The latter is recognized by immune cells, which, through a series of intermediate reactions, cause the formation of class E immunoglobulins specific to this protein compound. Antibodies of this type have the ability to adsorb on the surface of tissue basophils, remaining there long time. When the provoking antigen is re-introduced, it binds to IgE, which activates mast cells, causing their degranulation with the release of histamine. This biogenic amine causes expansion blood vessels, swelling of tissues, irritation of nerve endings - these changes are manifested by skin itching, urticaria, dyspeptic disorders.

Allergy to food ingredients in infancy is the exclusion of the stage of sensitization from the pathogenetic chain of the disease. Antibodies against the allergen enter the child's body transplacentally or with breast milk from a mother who suffers from intolerance to certain foods. For this reason, it is especially important for women with allergies to control their diet during pregnancy and lactation - otherwise, there is a risk of pathology in the baby. But the duration of such a state in children is insignificant - maternal antibodies are completely eliminated from the body a few weeks after the cessation of breastfeeding.

Food allergy symptoms

The clinical picture of the pathology is quite diverse, skin symptoms that occur within 2 hours after eating are statistically more often recorded. Itching, rash develops different localization usually erythematous. Some patients complain of urticaria and other edematous phenomena on the surface of the skin. Depending on the severity of the allergy and the nature of the triggering substance, these symptoms may persist for several hours or days. After that, provided there is no contact with the allergen, skin manifestations usually disappear completely and without a trace. With continued use hazardous product an allergic reaction is recorded again, and each new episode is characterized by more pronounced and severe symptoms.

Food allergies can be manifested by gastrointestinal disorders in the first hours after eating allergenic foods. Patients complain of abdominal pain, nausea, sometimes vomiting and diarrhea. With a particularly high allergic readiness of the body, these symptoms can develop already at the time of eating. Dyspepsia is accompanied by swelling of the mucous membranes of the oral cavity, lips, and the surface of the tongue. Sometimes such an allergic process leads to nasal congestion, lacrimation, conjunctivitis, which creates a false picture of hay fever or intolerance to household dust.

Certain foods (peanuts, some types of fish, strawberries) contain allergens that cause severe systemic reactions - angioedema and anaphylactic shockaccompanied by spasm of the larynx and falling blood pressure. In patients with bronchial asthma, hypersensitivity to food components can provoke the development of an attack by the mechanism of cross-allergy. A number of patients report the appearance of headaches, fatigue and weakness after eating foods with provoking foods.

Complications

Most serious complication food allergy is an anaphylactic shock caused by massive degranulation of basophils and the release of large amounts of histamine. It occurs with a predisposition to intolerance to certain foods or with prolonged ignoring of the manifestations of the disease. The continued intake of the allergen into the body leads to a gradual increase in symptoms and ultimately provokes the development of shock. If the allergy is accompanied by vomiting or diarrhea, then prolonged contact with the antigen can lead to electrolyte disturbances. Other complications include the occurrence of cross-intolerance to antigens of pollen or household dust, infection of the skin as a result of scratching and damage.

Diagnostics

The definition of food allergies is made by an allergist-immunologist, while close and trusting contact between the doctor and the patient or his parents (with the development of pathology in children) is important. For the diagnosis of the disease, anamnesis data, the results of laboratory and immunological studies, as well as provocative tests are used. The latter should be used only in the case of a relatively low reactivity of the body and the ease of manifestations of allergies. If there is a risk of systemic reactions (Quincke's edema or anaphylactic shock), studies involving patient contact with the allergen are prohibited. Confirmation of the diagnosis and determination of the provoking product is carried out according to the following algorithm:

1. Examination and collection of anamnesis. The patient's skin is examined to determine the nature and severity of the rashes; in controversial cases, consultation with a dermatologist may be required. The food history is analyzed: it turns out which foods have been consumed in recent days and in what quantity. Based on this, the range of possible allergens is limited, which facilitates further research.
2. Laboratory tests. AT general analysis blood, slight eosinophilia is determined only with severe or repeated episodes of allergies. According to indications, nasopharyngeal swabs, smears-imprints from the conjunctiva are subjected to microscopic examination - eosinophils are also found in them. A biochemical blood test reveals a high level of immunoglobulins of classes E and G.
3. Skin allergy tests. To accurately determine the allergen, application samples or a prick test are used. At the same time, standards of antigens that have come under suspicion during the questioning of the patient are applied to the skin. The development of redness and swelling is a positive reaction and indicates the presence of intolerance to the allergen.
4. immunological analyses. These include enzyme-linked immunosorbent assay (ELISA) and radioallergosorbent test (RAST). They are carried out to determine the type of provoking antigen with a high reactivity of the body, when skin tests excluded. These tests accurately determine the presence of allergen-specific IgE in the patient's blood.

Differential diagnosis of food allergy should be carried out with other diseases allergic nature(hay fever, atopic dermatitis) and skin pathologies (eczema, infectious lesions). With the development of dyspeptic disorders, it is necessary to exclude the risk of food poisoning or other diseases of the digestive system. Sometimes allergy-like symptoms can occur due to eating unusual or exotic foods. Usually, these conditions disappear spontaneously within a few hours and rarely reappear.

Food Allergy Treatment

Therapeutic measures in practical allergology include three stages: alleviation of allergy symptoms, acceleration of allergen elimination and prevention of subsequent contact with it. With intolerance to essential foods, desensitizing immunotherapy is used. It is also important to take into account the risk of cross-reactions, therefore, after identifying the allergen, the specialist can limit the consumption of a number of dishes at once. Their exclusion from the diet reliably guarantees the absence of new episodes of food allergies. The main stages of treatment consist of:

• Symptomatic therapy. Apply antihistamines in various forms of release - in the form of tablets, syrups (in pediatric practice) and nasal sprays. In most cases, a single dose of this group of drugs is enough to completely eliminate the manifestations of food allergies. With more severe course a specialist can prescribe their course application.
• Elimination of the allergen from the body. It can be provided both by prescribing a special hypoallergenic diet, and by pharmacological methods. In the case of a recent (several hours) ingestion of a provoking product in the gastrointestinal tract, enterosorbents are effective - Activated carbon, polysorb. They bind antigens in the intestinal lumen, preventing them from entering the systemic circulation. If several days have passed after the penetration of allergens, or they have entered the body for a long time, then their elimination is possible only in a natural way. It can be somewhat accelerated by infusion therapy or the appointment of diuretics.
• Allergen-specific immunotherapy (ASIT). This stage of treatment is possible only after a full diagnosis of the pathology and an accurate determination of the provoking antigen. It is prescribed if the list of prohibited foods is too extensive, or irreplaceable food components fall into it. ASIT consists in the introduction of gradually increasing dosages of the allergen in order to develop immunological tolerance to it.

Forecast and prevention

The prognosis of food allergy is favorable, especially when the condition develops in childhood- as the child grows, food intolerance gradually disappears and practically does not manifest itself in the future. If there is severe reactions for peanuts, seafood and some fruits, quite often patients have to give up their use for life. In addition, they are advised to carry first aid supplies in case of anaphylactic shock(for example, a special injection pen with adrenaline). Prevention is reduced to limiting the use of products of high allergic risk in baby food and during pregnancy, and in the presence of reactions - to their complete withdrawal from the diet.

Cure food allergies will help you unique medical technology- autolymphocytotherapy (ALT). Long-term remission of the disease is achieved in 76% of cases.

Food allergies are common in children and adults. Moreover, children suffer from food intolerance while still being infants.

Food allergy itself is rarely separate disease. Patients with diseases such as: urticaria, atopic dermatitis, Quincke's edema often complain of allergic reactions after eating.

Food allergies can be caused by the following foods and drinks:

The strongest and most common food allergens are:

• chicken eggs, poultry meat;
• cow's milk (milk protein);
• Fish and seafood;
• meat-so (pork, beef);
• citrus and stone fruits, berries;
• smoked products;
• chocolate, coffee and more legumes(including peanuts and soy);
• nuts (hazelnuts, almonds, etc.);
• tomatoes, eggplant, celery;
• confectionery with tartrazine dye;
• alcohol (vermouth, beer, wine, whiskey, vodka, etc.);
• wheat (gluten);
• food additives with the E mark, preservatives and dyes.

Popular, widely accepted healthy lifestyle diets may also contain allergenic foods. Among them: honey, nuts, sesame, soy, whole grains, vanilla, spices.

Food allergies usually get worse after drinking alcohol. Alcoholic beverages disrupt protective barriers in the gut. Therefore, an allergic person must follow a hypoallergenic diet for 2 days after "drinking", excluding from the diet foods that cause allergies.

We also note that during heat treatment, the allergenic ability of products changes. Fried foods are more allergenic than fried foods. And boiled on the contrary - are less allergenic.

True, false and cross food allergies

True food allergy

Isolate true food allergy to specific products which occurs more frequently in children. It is caused by the formation of specific antibodies (IgE class) to various foods. These antibodies can be determined in blood serum, which makes it possible to choose an individual hypoallergenic diet, which is the basis for the treatment of childhood food allergies at an early age (up to 5 years).

Pseudo-allergic reactions to food

In medical practice, there are patients who clearly associate the exacerbation of urticaria, allergic dermatitis or Quincke's edema with food intake. At the same time, patients cannot name specific foods that increase the symptoms of food allergies (itching, intensity of rashes, swelling of the lips and oral mucosa).

In these cases, doctors usually talk about pseudo-allergic reactions that occur as a result of fermentopathy (lack of enzymes that break down food). At the same time, there is a correlation between the amount of food consumed and the manifestation of allergies (figuratively speaking, an allergic person can eat 1 orange, but not 5 oranges at once).

Cross food allergy

Patients with an allergy to plant pollen (hay fever) often complain of itching of the oral mucosa or swelling of the nasopharynx when eating honey, freshly squeezed juices, raw fruits, vegetables or herbs. These symptoms are referred to as "cross food allergies".

For grass pollen allergies, one of the most popular healthy foods is oat groats(Hercules) can cause skin rashes, erosive gastritis and even peptic ulcer.

Therefore, persons predisposed to allergic diseases are advised to coordinate any diet and deviations in the menu with an allergist!

Almost all patients, along with food allergies, have an allergy to their own intestinal microflora due to a violation of local defensive reactions mucous membranes of the gastrointestinal tract and the development of dysbacteriosis.

How does food allergy manifest itself in children and adults?

Signs of a food allergy can manifest themselves in different ways:

In the form of atopic dermatitis with characteristic skin rashes and excruciating itching;

In the form of recurrent urticaria with spots all over the body or with blisters, rash, redness and burning of the skin in local areas (for example, on the face or hands);

There is swelling of the lips, oral mucosa and tongue;

There may be pain in the abdomen, nausea, vomiting, dyspeptic disorders (diarrhea) after eating allergenic foods.

How not to treat the symptoms of a food allergy, but to influence its cause?

Usually you don’t remember about food allergies until you eat something forbidden. If you break a hypoallergenic diet during the flowering season of trees or drink alcohol, an acute food allergy will immediately overtake.

But it has already turned out that the treatment strategy for food allergies consists only of the prevention and treatment of the symptoms of the disease. THOSE. the patient must avoid the use of allergenic foods all his life, and in case of a violation of the diet, drown out the symptoms of the disease with the help of antihistamines.

If you want a healthy and happy future for yourself and your child in 2019, then forget about treating food allergies with:

• Antihistamines (tablets: Suprastin, Kestin, Zirtek, Loratadin, Erius, etc.)
• Hormonal ointments and non-hormonal creams (Advantan, Elidel, Elokom, etc.);
• Folk remedies at home;
• Various grandmother healers and healers;
• Exhausting hypoallergenic diets, etc.

A unique medical technology, autolymphocyte therapy (ALT), will help cure food allergies in children and adults in 2019.

Problems of a patient with food allergies

Get rid of food allergies and get healthy skin back in 2019. Get treated with ALT!

"Autolymphocytotherapy" (abbreviated as ALT) is widely used in the treatment of patients with various forms allergic diseases for over 20 years - the method was first patented in 1992.

With the help of ALT it is possible to treat food allergies in children and adults. Children are treated by the method "Autolymphocytotherapy" after 5 years.

The "Autolymphocytotherapy" method, in addition to the treatment of "food allergies", is widely used for: atopic dermatitis, urticaria, Quincke's edema, bronchial asthma, allergic rhinitis, hay fever, allergies to household allergens, to pets, allergies to cold and ultraviolet rays (photodermatitis).

The essence of the "ALT" method is to use your own immune cells-lymphocytes to restore the normal function of the immune system and reduce the body's sensitivity to various allergens.

An advantageous feature of the ALT method is the possibility simultaneous treatment several allergic diseases. For example, pollinosis and food allergy or allergy to house dust+ food.

Autolymphocytotherapy is carried out on an outpatient basis, in an allergological office by appointment and under the supervision of an allergist-immunologist. Lymphocytes are secreted from a small amount venous blood patient under sterile laboratory conditions.

The isolated lymphocytes are injected subcutaneously into the lateral surface of the shoulder. Before each procedure, the patient is examined in order to individually prescribe the dose of the administered autovaccine. In addition to its own lymphocytes and saline, the autovaccine does not contain any drugs. Treatment regimens, the number and frequency of administered immune cells depend on the severity of the disease. Autolymphocytes are administered in gradually increasing doses with an interval between injections of 2 to 6 days. Course of treatment: 6-8 procedures.

Normalization of the functions of the immune system and a decrease in the body's sensitivity to allergens occurs gradually. Expansion of nutrition for allergy sufferers is carried out within 1-2 months. Cancellation of the supporting symptomatic therapy also carried out gradually under the supervision of an allergist. The patient is given the opportunity of 3 free repeated consultations within 6 months of observation after the end of the course of treatment using the Autolymphocytotherapy method.

The effectiveness of treatment is determined individual features immune system. This process to a certain extent depends on the patient's compliance with the allergist's recommendations during the period of treatment and rehabilitation.

FROM possible contraindications You can .

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The effectiveness of autolymphocytotherapy in the treatment of food allergies

When evaluating the long-term results of treatment, the following indicators of the effectiveness of ALT were identified:

• Manifestations of food allergies stop in 76% of cases
• Reducing the spectrum of intolerable products in 23% of cases
• Congenital food intolerance persists with fermentopathy in 3% of cases;

Along with disappearing clinical symptoms a significant decrease in the level of total IgE, which characterizes the severity and activity of the allergic process, was established in 70% of cases. There is also a significant decrease in the level of specific IgE antibodies to individual food allergens.

Benefits of treating allergies with ALT

We treat the cause of the disease, not its symptoms

Minimum contraindications

Does not require hospitalization

The course of treatment is only 3-4 weeks

1 procedure takes only 1-2 hours

It is possible to carry out treatment during the period of exacerbation, with a continuously relapsing course

Autolymphocytotherapy is combined with any symptomatic treatment

THE METHOD IS AUTHORIZED BY THE FEDERAL SERVICE FOR SUPERVISION IN THE SPHERE OF HEALTH

How much does the treatment cost?

The cost of 1 ALT procedure is 3700 rubles. The cost of a course of subcutaneous autolymphocytotherapy (6-8 procedures), respectively, is 22 200-29 600 rubles.

After a course of ALT, 3 free consultations are held by an allergist within 6 months of observation. If it is necessary to repeat the course of food allergy treatment, an individual system of discounts is provided.

Primary allergological examination and diagnosis is carried out in accordance with the standards of the Department of Health. Previous examinations and test results (blood for IgE, tests for allergens) in other medical institutions are taken into account.

You can take additional tests, for example, skin tests on an expanded food panel or blood for IgE, at medical centers where ALT is done.

Allergist-immunologist Logina Nadezhda Yurievna will receive you in Moscow on a weekday

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