利沃夫州幼儿食物过敏发生因素分析

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摘要

幼儿食物过敏是一个热门问题,因为它包含广泛的临床症状,需要在诊断、治疗和预防措施方面采取个性化的方法。不同形式食物过敏的逐渐增加与许多因素有关,特别是营养不良和有害的生态条件。表观遗传和遗传因素,可能与食物过敏和过敏有关,正在深入研究。在这种复杂的情况下,检测疾病发展的危险因素对于向患者提供有关饮食、生活条件和生活方式的适当建议非常重要。研究目的:对利沃夫州幼儿食物过敏的原因进行分析。材料和方法。对食物不耐受儿童的数量进行了一项研究,使用了一份专门编制的问卷。因此,在幼儿园和医疗机构分发了4500份调查表,向家长提问。问卷共有34个问题,分为四部分:A、B和c部分的一般信息和详细信息。问卷的一般信息部分包括有关儿童居住地区、儿童护照资料(年龄、性别)和是否患有严重疾病(过去或现在)的问题。A部分有关于儿童患的严重疾病的问题;B部分询问儿童的家谱和病史以及家庭中是否存在不良习惯;C部分的问题涉及儿童的环境和生活条件,以及营养及其与疾病临床症状发展的关系。结果。对3214份问卷进行分析,从家长处了解幼儿的记忆状况和生活状况。分析了56个因素的值,计算了每个因素与食物过敏形成的相关系数。通过统计分析,可以在这些因素中区分出15种迹象,这些迹象与幼儿食物过敏的形成有显著相关性。结论。这项研究不仅能够发现影响幼儿食物过敏形成的因素,而且还提出了一种计算这种病理危险因素的个体数学模型。所进行的数学分析数据可用于制定利沃夫州幼儿食物过敏发展的综合预防措施。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Analysis of factors causing appearance of food hypersensitivity in young children in Lviv oblast
Food hypersensitivity in young children is a topical issue, since it encompasses a wide range of clinical symptoms and requires a personified approach in diagnostic, therapeutic and preventive measures. A progressive increase in different forms of food hypersensitivity is associated with many factors, particularly malnutrition and harmful ecological conditions. Epigenetic and genetic factors, which potentially can be related to food hypersensitivity and allergy, are being thoroughly studied. In this complex situation, the detection of risk factors for disease development is important for offering patients proper recommendations on diet, living conditions and lifestyle. Aim of the research: to perform analysis of factors, which cause appearance of food hypersensitivity in young children in Lviv oblast. Materials and methods. A study of the number of children with food intolerance was conducted using a specially compiled questionnaire. Thus, 4500 questionnaires were distributed in pre-school and medical establishments to question parents. The questionnaire had 34 questions that were grouped into four parts: general information and detailed information in parts A, B, and C. The general information part of the questionnaire included questions about the region where the child lived, passport data of the child (age, gender) and presence of serious disease (either past or present). Part A had questions about serious diseases that a child had suffered; part B asked about the child’s genealogical and medical history and presence of harmful habits in the family; part C had questions about the environment and living conditions of the child, as well as nutrition and its relation to the development of clinical symptoms of disease. Results. Analysis of 3214 questionnaires was conducted, which enabled to obtain information from parents on anamnesis and living conditions of young children. Values of 56 factors were analyzed, calculating correlation coefficients with a formation of food hypersensitivity for each of them. Statistical analysis allowed distinguishing 15 signs among these factors, which significantly correlated with the formation of food hypersensitivity in young children. Conclusions. The investigation enabled not only to detect factors that affect formation of food hypersensitivity in young children, but also to suggest a mathematical model of individual calculation of risk factors for this pathology. Data of conducted mathematical analysis can be used for elaboration of a complex of prophylaxis measures on development of food hypersensitivity in young children in Lviv oblast.
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