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Differences in the Course, Diagnosis, and Treatment of Food Allergies Depending on Age—Comparison of Children and Adults

过敏 食物过敏 激发试验 医学 过敏反应 口服食物挑战赛 生活质量(医疗保健) 儿科 免疫球蛋白E 免疫学 环境卫生 替代医学 抗体 病理 护理部
作者
Julia Kuźniar,Patrycja Kozubek,Krzysztof Gomułka
出处
期刊:Nutrients [MDPI AG]
卷期号:16 (9): 1317-1317 被引量:1
标识
DOI:10.3390/nu16091317
摘要

Food allergy (FA) has become a common global public health issue, with a growing prevalence in the modern world and a significant impact on the lives of patients, their families, and caregivers. It affects every area of life and is associated with elevated costs. Food allergy is an adverse immune reaction that occurs in response to a given food. The symptoms vary from mild to severe and can lead to anaphylaxis. This is why it is important to focus on the factors influencing the occurrence of food allergies, specific diagnostic methods, effective therapies, and especially prevention. Recently, many guidelines have emphasized the impact of introducing specific foods into a child’s diet at an early age in order to prevent food allergies. Childhood allergies vary with age. In infants, the most common allergy is to cow’s milk. Later in life, peanut allergy is more frequently diagnosed. Numerous common childhood allergies can be outgrown by adulthood. Adults can also develop new IgE-mediated FA. The gold standard for diagnosis is the oral provocation test. Skin prick tests, specific IgE measurements, and component-resolved diagnostic techniques are helpful in the diagnosis. Multiple different approaches are being tried as possible treatments, such as immunotherapy or monoclonal antibodies. This article focuses on the prevention and quality of life of allergic patients. This article aims to systematize the latest knowledge and highlight the differences between food allergies in pediatric and adult populations.
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