RT info:eu-repo/semantics/article
T1 Alergia a los alimentos
A1 Armentia Medina, Alicia
A1 Martín  Armentia, Sara
A1 Martín Armentia, Blanca
A1 Santos, Javier
A2 Ediciones Universidad de Valladolid
AB In this sesion we review the food allergy, the clinical diagnosis and expose the problems caused by cross-reactivity between proteins of different foods. We have to studied the prevention and treatment of food allergy and future therapeutic developments.And the most common questions from patients and their possible responses.A workshop with diagnostics tests in patients will be done.When evaluating possible food-induced allergic disorders, it is often useful to categorize disorders into IgE- and non-IgE-mediated syndromes. The initial history and physical examination are essentially identical for IgE- and non-IgE-mediated disorders, but the subsequent evaluation differs substantially. Proper diagnoses often require screening tests for evidence of food-specific IgE and proof of reactivity through elimination diets and oral food challenges. Clinical tolerance to food allergens will develop in many patients over time, and therefore follow-up risk food challenges are often indicated. However, a number of novel laboratory strategies like molecular analysis (component resolved diagnosis) are in the developmental stage and should provide more definitive treatment for some of these food-induced allergic disorders in the next several years
SN 0210-6523
YR 2015
FD 2015
LK http://uvadoc.uva.es/handle/10324/23882
UL http://uvadoc.uva.es/handle/10324/23882
LA spa
NO Anales de la Real Academia de Medicina y Cirugía de Valladolid, 2015, N.52, pags.143-188
DS UVaDOC
RD 26-abr-2024