Besin Alerjilerinin Değerlendirilmesi

ÖzBesin alerjileri hayatı tehdit eden reaksiyonlarla sonuçlanabilen, sıklığı tüm dünyada artış gösteren bir halk sağlığı sorunudur. Besin alerjisi alınan besin protein antijenine karşı gelişen, immün sistemin anormal bir yanıtı olarak tanımlanmaktadır.Atopik dermatit, astım, ailede atopi öyküsü olması besin alerjisi için primer risk faktörlerini oluşturmaktadır. En sık besin alerjisine sebep olan besinler süt (%6), yumurta (%2,5), fıstık(%0.4), soya (%1.5), buğday (%1.5), balık(%2.2) ve kabuklu denizürünleridir ( %2.2). Besin alerjileri IgE aracılıklı, Non-IgE aracılıklı veya kombine olmak üzere 3 grupta sınıflandırılmaktadır. IgE aracılıklı besin alerjilerinde spIgE düzeyleri ve deri testleri alerjen besinin tespit edilmesinde faydalıdırlar. Kesin tanı için tek tanısal test oral besin provakasyon testleridir. Besin alerjilerinin henüz kesin bir tedavisi bulunmamaktadır. Alerjen besinden kaçınma ve alerjik reaksiyonlarda acil müdahale tedavi esasını oluşturmaktadır. Oral immünoterapi vesublingual immünoterapi toleransı geliştirmek amacıyla ortaya koyulan yeni tedavi yöntemleridir.

Anahtar Kelimeler:

Alerji, besin alerjisi, immünoterapi

Evaluation of Food Allergies

AbstractFood allergy which can come out with life threatening reactions, is a public health problem with an increasing prevelance. Food allegy is difined as an anormal reaction of immune system to a food protein antigen. Atopic dermatitis, asthma, atopyhistory of family members are primary risk factors for food allergy. The most common foods leading food allergy are cow’s milk (6%), egg (2.5%), peanut (0.4%), soy(1.5%), wheat (%1.5), fish (%2.2) and shellfish (%2.2). Food allergies are classified in three groups as: IgE mediated, non-IgE mediated and mixed food allergy. Skinprick tests and spIgE levels are useful for identifying allergenic food for IgE mediated food allergies. The only definitive diagnostic test for food allrgy is oral food challenge. Currently there isn’t a definitive therapy for food allergies. Strict avoidenceof foods and immediate management of reactions are the principles of treatment.Oral immunotherapy and sublingual immunotherapy are new treatment modalities created for developing tolerance.

Keywords:

Allergy, food allergy, immunotherapy,

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ISSN: 1309-0453
Başlangıç: 2009
Yayıncı: Selen Medya Yayıncılık Tanıtım ve Organizasyon Hizmetleri

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