FA can only be managed by avoidance of the allergen or by treatment of symptoms as they arise. FA carries the risk of severe allergic reactions and even death, but there are no curative treatments and no effective prevention methods for FA yet. However, awareness of FA among health care professionals in Korea has been lacking. Key words: Food allergy, Allergens, Cross reactions, Disease managementįood allergy (FA) is an important public health problem that affects children and adults worldwide. This review includes definitions and examines the prevalence and management of food allergies and the characteristics of food allergens. Management of food allergy currently focuses on dietary avoidance of the offending foods, prompt recognition and treatment of allergic reactions, and nutritional support. Allergenicity of food is largely determined by structural aspects, including cross-reactivity and reduced or enhanced allergenicity with cooking that convey allergenic characteristics to food. Sensitization to food allergens can occur in the gastrointestinal tract (class 1 food allergy) or as a consequence of cross reactivity to structurally homologous inhalant allergens (class 2 food allergy). Food allergy is highly associated with atopic dermatitis and is one of the most common triggers of potentially fatal anaphylaxis in the community. Food allergy is defined as an immune response triggered by food proteins. Food allergy is an important public health problem affecting 5% of infants and children in Korea.
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