Bebeklik ve Çocukluk Çağında Görülen Besin Alerjilerinin Tamamlayıcı Beslenme Boyutu

Year 2023, Volume: 6 Issue: 2, 328 - 335, 01.04.2023

Gamze Altıntaş Hülya Yardımcı

https://doi.org/10.19127/bshealthscience.1170182

Abstract

Besin alerjileri görülme sıklığı ülkemizde ve dünyada günden güne artış göstermektedir. Besin alerjisi reaksiyonlarından en fazla sorumlu olan alerjenler inek sütü, yumurta, yer fıstığı, kabuklu deniz ürünleri, buğday ve soyadır. Genetik, hijyen ortamı, var olan atopi durumu, mikrobiyal çevre ve bazı beslenme kaynaklı faktörler besin alerjisi riskinde artış ile ilişkilidir. Geçmişte kabul gören, annenin diyetinden alerjen besinleri çıkarmanın ve bebeği alerjen besinlerle geç tanıştırmanın besin alerjisi riskini azaltmada etkili olmadığı kanıtlanmıştır. Günümüzde; gebe ve emziren annenin beslenmesi (Akdeniz diyeti, n-3 yağ asitleri, D vitamini vb.), bebeğin alerjen besinlerle erken tanıştırılması, hipoalerjik mamalar, prebiyotik ve probiyotik kullanımı besin alerjilerini önlemek için tartışılan konular arasındadır. Bebekleri alerjen besinlerle dört-altı aylarda tanıştırmanın alerji riskini azaltabileceği ile ilgili bazı veriler mevcuttur. Ancak bu stratejilerin etkinliğinin, güvenilirliğinin ve farklı popülasyonlara uygunluğunun kanıtlanması için ülkemizde ve dünyada iyi tasarlanmış çalışmalara ihtiyaç duyulmaktadır.

Keywords

Besin alerjileri, Tamamlayıcı beslenme, Pediatri, Beslenme, Bağışıklık

Complementary Feeding Perspective on Food Allergies in Infancy and Childhood

Abstract

The incidence of food allergies is increasing day by day in our country and in the world. The allergens most responsible for food allergy reactions are cow's milk, eggs, peanuts, shellfish, wheat and soy. Genetics, hygienic environment, existing atopy status, microbial environment, and some nutritional factors are associated with an increased risk of food allergy. It has been proven in the past that removing allergenic foods from the mother's diet and introducing the baby to allergenic foods late, are not effective in reducing the risk of food allergy. Today; nutrition of pregnant and lactating mothers (Mediterranean diet, n-3 fatty acids, vitamin D, etc.), early introduction of baby to allergen foods, hypoallergic formulas, prebiotic and probiotic use are among the topics discussed to prevent food allergies. There is some data that introducing the babies to allergenic foods at four to six months may reduce the risk of allergy. However, well-designed studies are needed in our country and around the world to prove the effectiveness, reliability and different populations’ suitability of these strategies.

Keywords

Food allergies, Complementary feeding, Pediatrics, Nutrition, Immunity

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