Food Allergies

Year 2021, Volume: 3 Issue: 1, 31 - 53, 30.06.2021

Enes Tercanlı Mustafa Atasever

Abstract

Food allergy usually occurs as a result of abnormal reactions of the immune system to certain food proteins (eg, profilin, ovalbumin, serum albumin). The most common food allergies develop to milk, eggs, soy, shellfish, tree nuts (eg hazelnuts, walnuts), peanuts and wheat proteins. Allergic reaction to food can develop through immunoglobulin E (IgE) antibody, which is an element of the immune system. While the initial exposure to the allergen does not initiate an immune response, the later ingested allergen causes the predefined IgE antibody to recognize the allergen and the allergic reaction occurs by releasing the mediators (chemicals that mediate allergic reactions) over the mast cells. Although allergic reactions usually progress with mild symptoms (eg, abdominal pain, diarrhea, skin rash, respiratory distress), they can also cause serious health problems such as anaphylaxis. In some cases, food allergy can be exacerbated by exercise, which can lead to food-related exercise anaphylaxis. The prevalence of food allergies is increasing all over the world. Food allergy is more common, especially in children. It is thought that breast milk intake can protect babies against food allergies. There is no effective treatment for food allergy. It is recommended that foods containing allergens should be excluded from the diet of individuals with allergies.

Keywords

allergy, anaphylaxis, food allergy, exercise, complementary food

Besin Alerjileri

Abstract

Besin alerjisi bağışıklık sisteminin genellikle bazı besin proteinlerine (örn., profilin, ovalbumin, serum albümin) karşı geliştirdiği anormal reaksiyonlar sonucunda ortaya çıkmaktadır. En sık görülen besin alerjileri süt, yumurta, soya, kabuklu deniz ürünleri, ağaç fıstıkları (örn., fındık, ceviz) yer fıstığı ve buğday proteinlerine karşı gelişmektedir. Besinlere karşı alerjik reaksiyon, bağışıklık sisteminin bir elemanı olan immünoglobulin E (IgE) antikorunun aracılığı ile gelişebilmektedir. Alerjene ilk maruziyet bir bağışıklık tepkisi başlatmazken daha sonra alınan alerjen, önceden tanımlanmış IgE antikorunun alerjeni tanımasına neden olur ve mast hücreleri üzerinden medaitörler (alerjik reaksiyonların gerçekleşmesine aracılık eden kimyasal maddeler) salınarak alerjik reaksiyon gerçekleşir. Alerjik reaksiyonlar genellikle hafif belirtilerle (örn., karın ağrısı, ishal, ciltte döküntü, solunum zorluğu) seyretmekle birlikte anafilaksi gibi çok ciddi sağlık sorunlarına da neden olabilmektedirler. Bazı durumlarda besin alerjisi egzersiz ile şiddetlenebilmekte ve bu durum besin ile ilişkili egzersiz anafilaksisine neden olabilmektedir. Besin alerji prevalansı tüm dünyada artmaktadır. Özellikle çocuklarda besin alerjisi daha sık görülmektedir. Anne sütü alımının bebekleri besin alerjilerine karşı koruyabileceği düşünülmektedir. Besin alerjisinin çok etkin bir tedavisi bulunmamaktadır. Alerji görülen bireylerde, alerjen içeren besinlerin diyetten çıkarılması önerilmektedir.

Keywords

alerji, anafilaksi, besin alerjisi, egzersiz, ek gıda

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