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Oral allergy syndrome, also known as pollen-food syndrome, is an alteration that manifests itself when people who are sensitive to certain pollens experience allergic reactions when consuming some foods. The allergic response is caused by the structural similarity of the proteins in pollens and those in certain foods (fruits, vegetables, and nuts), that is, it involves cross reactions between pollens and foods. The most common symptoms include itching of the mouth, lips and throat, inflammation, erythema and, rarely, difficulty breathing. Furthermore, environmental pollution plays an important role in intensifying allergy symptoms in general and food allergy specifically. Exposure to environmental contaminants (external and internal), allergens, microbes, and diet characterize this part of the exposome. Exposure to toxic fuels, PM, detergents, and other factors favor the deterioration of the intestinal epithelial barrier. As a result, the development and exacerbation of various allergic diseases increases, including food allergies, related to the food we eat, the air we breathe, the clothes we wear and the cleaning products we use, constituting a major problem for human health. planet. [ABSTRACT FROM AUTHOR]

The pollen-food allergy syndrome, also known as oral allergy syndrome, is characterized by local reactions in the mouth and throat after consuming certain raw plant foods in individuals sensitized to pollen from grass, weeds, and trees. Birch-apple is the prototype of this syndrome, with apple, pear, and plum being the most commonly associated foods. Symptoms are usually limited to the oral cavity but can include systemic reactions, including anaphylaxis. Sensitization to pollen allergens, such as lipid transfer proteins, profilin, and PR-10 proteins, triggers this syndrome. Its prevalence varies by geographic region and the predominant pollen type, affecting between 30% and 60% of food allergies. Diagnosis involves a clinical history, skin tests, and, in ambiguous cases, double-blind, placebo-controlled oral food challenges. Treatment primarily involves avoiding trigger foods.

Food allergy is an immune response to proteins in food. It usually affects 8% of children and 2% of adults in Western countries. Non-IgE-mediated food allergy mainly affects the gastrointestinal tract. Gastrointestinal food allergies are classified, by their underlying pathogenesis, as: IgE-mediated, non-IgE-mediated, or mixed. The symptoms of patients with food protein-induced allergic proctocolitis originate from local inflammation of the distal colon, which causes hematochezia in neonates. It can affect the entire gastrointestinal tract and cause symptoms of intractable emesis, with subsequent metabolic disorders and hypovolemic shock. Food protein-induced enterocolitis syndrome is a non-IgE-mediated allergy that usually appears in childhood, with prolonged repetitive vomiting, starting 1 to 4 hours after ingestion of food. The manifestation in adults is usually triggered by the consumption of shellfish. Atopic diseases affect 40-60% of patients with food protein- induced enterocolitis syndrome, including 40-50% of those with food protein-induced enteropathy and proctocolitis. Probiotics (Lactobacillus GG) can alleviate the symptoms of allergic proctocolitis induced by food proteins, by altering the composition of the intestinal microbiota. Fecal microbiota transplantation (FMT) can change intestinal microecology efficiently compared to food or probiotics.