Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)最新文献_第6页

[Differential diagnosis in food allergy]. [食物过敏的鉴别诊断]。

Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993) Pub Date : 2023-12-31 DOI: 10.29262/ram.v70i4.1312

Liziane Nunes de Castilho Santos

{"title":"[Differential diagnosis in food allergy].","authors":"Liziane Nunes de Castilho Santos","doi":"10.29262/ram.v70i4.1312","DOIUrl":"https://doi.org/10.29262/ram.v70i4.1312","url":null,"abstract":"It is important to establish the differential diagnosis of food allergy with other disorders, for example: toxic reactions that occur in any person exposed to a sufficient amount of some allergen, and non-toxic reactions that depend on individual susceptibility (food allergy or intolerance). The differential diagnosis is decisive to establish the appropriate treatment. Food intolerance involves adverse reactions to foods without any immunological response involved, and commonly manifests with gastrointestinal symptoms (malaise, abdominal pain or diarrhea). Food allergy is an exaggerated reaction of the immune system, often mediated by IgE, that can trigger serious symptoms (hives, inflammation, respiratory distress, even anaphylaxis). The complex thing is because the symptoms sometimes overlap. To establish an accurate diagnosis, exhaustive clinical evaluation, laboratory tests and, in some cases, controlled provocation tests are required. It is important to understand these distinctions, because treatment and management vary significantly. Food intolerance involves the elimination or reduction of the food that triggers the allergic reaction and requires rigorous measures (complete avoidance of the allergen and availability of epinephrine in cases of severe reactions).","PeriodicalId":101421,"journal":{"name":"Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)","volume":"70 4","pages":"260-264"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140178610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

[Food desensitization]. [食物脱敏］

Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993) Pub Date : 2023-12-31 DOI: 10.29262/ram.v70i4.1339

Pedro Piraino Sosa, Giovanni Ojeda Soley

{"title":"[Food desensitization].","authors":"Pedro Piraino Sosa, Giovanni Ojeda Soley","doi":"10.29262/ram.v70i4.1339","DOIUrl":"https://doi.org/10.29262/ram.v70i4.1339","url":null,"abstract":"In recent times, the primary approach to treating food allergies involved strict avoidance of the triggering allergen. Many considered this approach as lacking true treatment, leaving patients vulnerable to even small amounts or hidden sources of the allergenic food. Desensitization or Oral Tolerance Induction (OTI) is a studied method aiming for a lasting tolerance to the allergen. The ultimate goal is permanent tolerance, where allergic reactions won't reoccur after new exposure to the triggering allergen, following a period of abstinence. The research mainly focuses on allergen-specific immunotherapy, covering three routes: oral, sublingual, and epicutaneous immunotherapy. Milk, egg, and peanuts are the extensively studied foods due to their prevalence in allergies. The oral route is favored for inducing tolerance because ingestion of a food antigen by a non-allergic individual triggers an active immune response without causing an allergic reaction. The paradigm has shifted from recommending avoidance to early consumption strategies to prevent allergies. The period from 4 to 6 months of age is considered immunologically sensitive, where children with risk factors show increased allergic sensitization risk. Implementing these recommendations, considering family and community preferences, may reduce the burden of food allergies and healthcare costs.","PeriodicalId":101421,"journal":{"name":"Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)","volume":"70 4","pages":"284-292"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140178613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

[History and physycal examination]. [病史和体格检查]。

Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993) Pub Date : 2023-12-31 DOI: 10.29262/ram.v70i4.1333

Silvana Beatriz Monsell, María Cristina Diaz

{"title":"[History and physycal examination].","authors":"Silvana Beatriz Monsell, María Cristina Diaz","doi":"10.29262/ram.v70i4.1333","DOIUrl":"https://doi.org/10.29262/ram.v70i4.1333","url":null,"abstract":"The most effective method for diagnosing food allergy is the clinical history, which includes anamnesis and physical examination. The anamnesis must include a directed and detailed questioning, and together with the physical examination, it will provide the necessary data to guide the diagnosis and suggest whether the pathophysiology is mediated or not by IgE, which is relevant for the selection and interpretation of the tests. specific and establish the accurate diagnosis, in addition to evaluating the possibility of distinguishing between the different differential diagnoses. It is important to assess the clinical history, because no in vivo or in vitro test is relevant if it is not confirmed with it. Even if there is a strong history of food allergy detected in the history, positive tests can confirm the diagnosis without the need for oral challenge, thus avoiding the risk and cost of performing it. The expression of food allergy is influenced by non-modifiable risk factors that include sex, race and genetics (familial), and modifiable factors: atopic dermatitis, vitamin D deficiency, diet high in polyunsaturated fats and deficient in antioxidants, consumption of antacid drugs, obesity, increased hygiene, influence of the microbiota, time and route of food exposure (increased risk by delaying oral ingestion of allergens and concomitant environmental exposure of the same that leads to sensitization and allergy).","PeriodicalId":101421,"journal":{"name":"Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)","volume":"70 4","pages":"234-237"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140178615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

[Phenotypes and endotypes of food allergy]. [食物过敏的表型和内型]。

Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993) Pub Date : 2023-12-31 DOI: 10.29262/ram.v70i4.1331

Ana Paula Beltrán Moschione Castro, Maria Belen Bossio

{"title":"[Phenotypes and endotypes of food allergy].","authors":"Ana Paula Beltrán Moschione Castro, Maria Belen Bossio","doi":"10.29262/ram.v70i4.1331","DOIUrl":"https://doi.org/10.29262/ram.v70i4.1331","url":null,"abstract":"Food allergy is a common event, especially in the pediatric population, affecting between 3-6% of children. There are various challenges in the care of patients with food allergy, but certainly the diversity of symptoms and the outcome of the disease are important aspects in the treatment of patients, in the development of care guidelines and in the knowledge of the Natural history of disease. The classification into phenotypes allows a better understanding of the evolution of food allergy. The endotype is a subtype of a phenotype defined by its pathophysiological characteristic. Genetic, epigenetic, and environmental characteristics interfere with the construction of the phenotype and its possible endotypes. Understanding the phenotypes and endotypes of food allergies brings with it two fundamental aspects: 1) the need to understand that the analysis of phenotypes and endotypes in food allergies will allow establishing prognoses and helping in intervention with specific therapies, and 2) the importance of understanding The characterization of local endotypes and phenotypes, and the dietary diversity of the different countries that make up Latin America brings with it a varied menu of foods that may pose a risk of allergy that needs to be studied.","PeriodicalId":101421,"journal":{"name":"Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)","volume":"70 4","pages":"230-233"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140178622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

[Prevention in food allergies]. [预防食物过敏］

Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993) Pub Date : 2023-12-31 DOI: 10.29262/ram.v70i4.1314

María Isabel Rojo Gutiérrez, Carol Vivian Moncayo-Coello

{"title":"[Prevention in food allergies].","authors":"María Isabel Rojo Gutiérrez, Carol Vivian Moncayo-Coello","doi":"10.29262/ram.v70i4.1314","DOIUrl":"https://doi.org/10.29262/ram.v70i4.1314","url":null,"abstract":"Preventing food allergies is key to reducing the incidence of the disease. Exclusive breastfeeding is recommended during the first months of life, in addition to supplementation with vitamin D and, due to the importance of the microbiota, addition of probiotics, prebiotics and symbiotic. Currently, late exposure to foods is controversial, and it is suggested to introduce allergenic foods early, trying not to expose the cutaneous route. The application of biologics in food allergy is an evolving area of research and treatment. Biologics are indicated in diseases evaluated in various studies, such as atopic dermatitis, and are approved by the FDA for prescription; However, its potential administration in the treatment of severe allergic reactions caused by food is still debated. These therapies may change the way food allergy is addressed in the future, but they are still in experimental stages and not widely available. Food anaphylaxis is a life-threatening allergic reaction that requires quick action. Prevention involves avoiding the triggering food, awareness of symptoms, and availability of epinephrine for immediate administration in case of a reaction.","PeriodicalId":101421,"journal":{"name":"Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)","volume":"70 4","pages":"293-296"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140178624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

[Application of biologicals in patients with food allergies]. [生物制剂在食物过敏患者中的应用]。

Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993) Pub Date : 2023-12-31 DOI: 10.29262/ram.v70i4.1340

Ana María Agar Muñoz, César Alberto Galván Calle

引用次数: 0

[Food Intolerance]. [食物不耐受]。

Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993) Pub Date : 2023-12-31 DOI: 10.29262/ram.v70i4.1337

Mauricio Colella, Claudio Alberto Salvador Parisi

{"title":"[Food Intolerance].","authors":"Mauricio Colella, Claudio Alberto Salvador Parisi","doi":"10.29262/ram.v70i4.1337","DOIUrl":"https://doi.org/10.29262/ram.v70i4.1337","url":null,"abstract":"The term food intolerance has been used non-specifically to define a wide range of disorders related to food intake. Recently, the use of the term \"non-immunological adverse reactions to foods\" (RANIAs) was recommended as a more correct clinical definition. The pathophysiological mechanisms can be diverse, sometimes unknown, and there are no validated diagnostic tests, making it difficult to obtain accurate data. The clinical manifestations of non-immunological adverse reactions to foods affect more than one organ or system; and gastrointestinal symptoms (pain, abdominal distension, flatulence, and diarrhea) are the most common. Non-immunological adverse reactions to foods are divided into independent and dependent on host factors. Foods may contain chemicals with pharmacological activity and be present naturally, such as vasoactive amines (histamine) and salicylates, or added for preservation, to improve appearance or flavor (monosodium glutamate, tartrazine, sulfites, and benzoates). In some cases, these types of reactions may be like to hypersensitivity reactions. Concomitant alcohol consumption may worsen symptoms by inhibiting histamine breakdown and increasing intestinal permeability. In patients diagnosed with non-immunological adverse reactions to foods, it is important to rule out some psychological problems: aversions or eating disorders.","PeriodicalId":101421,"journal":{"name":"Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)","volume":"70 4","pages":"265-268"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140178614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

[Physiopathology of food allergies]. [食物过敏的生理病理]。

Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993) Pub Date : 2023-12-31 DOI: 10.29262/ram.v70i4.1309

Marylín Valentín Rostan, Dory Mora Bogado

{"title":"[Physiopathology of food allergies].","authors":"Marylín Valentín Rostan, Dory Mora Bogado","doi":"10.29262/ram.v70i4.1309","DOIUrl":"https://doi.org/10.29262/ram.v70i4.1309","url":null,"abstract":"Food allergy is an adverse reaction to certain foods that have demonstrated \"immunological mechanisms\"; therefore, this term covers both food allergies mediated or not by immunoglobulin E (IgE). The common pathophysiological mechanism among forms of allergy to foods mediated or not by IgE is found in the failure of clinical and immunological tolerance towards that food. The induction and maintenance of immunological tolerance depends on the active generation of regulatory T cells specific for food antigens. This process is influenced by genetic factors (FOXP3 genes) and epigenetic factors conditioned by the environment (diet, microbiota, and their products). Since the intestinal microbiome can normally promote oral tolerance, current evidence suggests that perturbations of the microbiome may correlate, or even predispose, with food allergy. Understanding the pathogenic mechanism underlying IgE-mediated food allergies allows the implementation of measures aimed at restoring clinical and immunological tolerance. Knowledge of the mechanisms of food allergy will improve the outlook for patients with more severe immediate food allergies and anaphylaxis, as well as those who have comorbidities (atopic dermatitis, eosinophilic esophagitis and EGEIDs).","PeriodicalId":101421,"journal":{"name":"Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)","volume":"70 4","pages":"225-229"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140178623","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

[Treatment for living with food allergy]. [食物过敏的治疗方法］

Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993) Pub Date : 2023-12-31 DOI: 10.29262/ram.v70i4.1313

Rosa Elena Huerta Hernández, José Antonio Ortega Martell

引用次数: 0

[RAST, Inmunoblot, Immunocap and ISAC in food allergy]. [食物过敏中的 RAST、Inmunoblot、Immunocap 和 ISAC]。

Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993) Pub Date : 2023-12-31 DOI: 10.29262/ram.v70i4.1335

Herberto J Chong Neto

{"title":"[RAST, Inmunoblot, Immunocap and ISAC in food allergy].","authors":"Herberto J Chong Neto","doi":"10.29262/ram.v70i4.1335","DOIUrl":"https://doi.org/10.29262/ram.v70i4.1335","url":null,"abstract":"skin tests; Sensitization; IgE-mediated allergy; allergenic extract. After the discovery of IgE, technological advances have provided new laboratory tools for the quantification of allergen-specific IgE antibodies in serum and on the surface of basophils-mast cells. In vitro testing offers numerous advantages: accurate quantitation, lack of drug interference, safety, and long-term storage of samples. Quantitative immunoassays for IgE antibodies can be an adjunct to skin testing. The allergen reagent in solid phase (allergosorbent) or liquid is the main component of the assay that confers specificity to the IgE antibody test. It is the most complex and highly variable reagent in IgE antibody assays. The choice to use diagnostic recombinants on a single rather than multiple platforms is made on a case-by-case basis (considering prior history and clinical profile) and in an allergen-dependent manner. Although most food allergies are limited to a small number of possible triggers, these foods are very complex when evaluating their allergenic potential. The possibility of fractionating the allergen and understanding some of its components as potentially important to define the risk of clinical reaction, cross-reactivity, or persistence of allergy, opened a new era in the field of allergy, called molecular allergy. The identification of the allergenic component responsible for the reactions is an important tool to confirm the information and severity of the symptoms, natural history of the disease, possibility of cross-reactivity and clinical symptoms (allergy markers).","PeriodicalId":101421,"journal":{"name":"Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)","volume":"70 4","pages":"245-249"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140178626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0