Food allergy: recent advances in pathophysiology and treatment
Allergy, Asthma & Immunology Research
; : 19-29, 2009.
Article
en En
| WPRIM
| ID: wpr-141242
Biblioteca responsable:
WPRO
ABSTRACT
Food allergies are adverse immune reactions to food proteins that affect up to 6% of children and 3-4% of adults. A wide range of symptoms can occur depending on whether IgE or non-IgE mediated mechanism are involved. Many factors influence the development of oral tolerance, including route of exposure, genetics, age of the host, and allergen factors. Advances have been made in the understanding of how these factors interact in the pathophysiology of food allergy. Currently, the mainstay of treatment for food allergies is avoidance and ready access to emergency medications. However, with the improved understanding of tolerance and advances in characterization of food allergens, several therapeutic strategies have been developed and are currently being investigated as potential treatments and/or cures for food allergy.
Palabras clave
Texto completo:
1
Índice:
WPRIM
Asunto principal:
Inmunoglobulina E
/
Alérgenos
/
Proteínas
/
Urgencias Médicas
/
Hipersensibilidad a los Alimentos
/
Hipersensibilidad
/
Anafilaxia
/
Inmunoterapia
Límite:
Adult
/
Child
/
Humans
Idioma:
En
Revista:
Allergy, Asthma & Immunology Research
Año:
2009
Tipo del documento:
Article