The New Possibilites Defenitions of Latent Allergens in Food and the Role of the Syndrome of Cross-Reactivity in Food Allergy


Authors : Abdullaeva Dilafruz Gayratovna

Volume/Issue : Volume 5 - 2020, Issue 6 - June

Google Scholar : http://bitly.ws/9nMw

Scribd : https://bit.ly/3gsTBch

Clinical manifestations of food allergies cover a wide range of skin, gastrointestinal and respiratory tract diseases, among which one of the frequent is oral allergic syndrome (OAS), associated with pollen sensitization. The high prevalence of crossreactivity to food derived from plant origin in patients with OAS dictates the need to develop innovative diagnostic methods and an algorithm for the provision of medical and preventive care. OAS is due to homology of thermolabile proteins of fresh fruits, vegetables and pollen of plants. The use in practice of molecular-based diagnosis improves the understanding of clinically relevant immunoglobulin E (IgE) sensitization to crossreactive allergen components from foods and allergen sources. Today the main method of causal treatment of food allergy (FA) and other allergy diseases are a dietary therapy. The main principle of the diet in FA is elimination allergens and allergen components. In recent years, more often in the literature there are warnings about the dangers of diets, appointed on the basis of theoretical messages without clear evidence of etiological significance of the food allergen.

Keywords : Food Allergy, Immunoglobulin E, Syndrome Of Cross-Reactivity, Oral Allergic Syndrome, Pathogen Responce-Proteins (PR- Proteins).

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