FOOD ALLERGY. POSSIBLE WAYS TO INCREASE THE PREVENTION AND TREATMENT EFFICACY

Abstract

The relevance of the food allergy problem is beyond doubt. In a number of countries of the world, its prevalence has increased by 2 times in recent years. Manifestations of food allergy, in contrast to food intolerance, are immunologically determined diseases. Immune-mediated diseases caused by food, based on the mechanism of development, are divided into IgE-mediated, non-IgE-mediated and mixed, differing from each other both clinically and immunopathogenetically. Essentially any allergic disease can be caused by food allergens. It should be noted that at present there are several theories of the development of allergies. The difference in food allergy endotypes in combination with other factors affecting the development of sensitization and manifestations of allergic reactions causes a wide variability in the phenotypic manifestations of allergopathology. Diagnosis of them provides individualization and increases the efficacy of the food allergies prevention and treatment. Various types of diets have been described. The permission-elimination diet proposed by us combines the advantages of all of them. Even isolated use of it provides a clinical effect in almost 25% of patients with food allergies. Particular attention is paid to the methods of early introduction of food products to create food tolerance. Methods of medical treatment are characterized including the use of allergen-specific immunotherapy and various biological preparations.