针对食品和饮料中组胺不良反应的营养治疗。

Allergologie Select Pub Date : 2018-09-01 eCollection Date: 2018-01-01 DOI:10.5414/ALX386
I Reese
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引用次数: 4

摘要

三分之一的德国人口怀疑对食物有不良反应,但这些假定的超敏反应中只有10%可以得到临床证实。虽然由于客观的实验室参数,食物过敏的诊断相当容易,但非过敏性超敏反应很难诊断,因为迄今为止缺乏这些客观标志物。组胺的不良反应通常被怀疑是多种症状的原因,尤其是在无法确定过敏病理机制的情况下。为了证实这种怀疑,不可避免地要验证富含组胺的食物和饮料的消费与症状之间的可重复关联,以确定病原体并排除其他疾病。此后,应根据个别要求进行规避测试。有很多约束的一般性建议往往是不必要的严格。营养疗法旨在将症状降至最低,同时保持高质量的生活。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Nutrition therapy for adverse reactions to histamine in food and beverages.

Nutrition therapy for adverse reactions to histamine in food and beverages.

Adverse reactions to food are suspected in one third of the German population, but only 10% of these assumed hypersensitivity reactions can be clinically confirmed. While diagnosis of food allergies is fairly easy due to objective laboratory parameters, non-allergic hypersensitivity reactions are difficult to diagnose because these objective markers are lacking so far. Adverse reactions to histamine are often suspected to be the cause of a wide range of symptoms, especially when no allergic pathomechanism can be identified. In order to confirm such a suspicion, it is inevitable to validate a reproducible association between consumption of histamine-rich food and beverages and symptoms to identify causative agents and to exclude other disorders. Thereafter, avoidance tests should be performed on the basis of individual requirements. General advice with a lot of restraints is often unnecessarily strict. Nutrition therapy aims at a reduction of symptoms to a minimum while maintaining a high quality of life.

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