Introducción en alergia alimentaria.

Food allergy is a common chronic disorder that affects infants, children, adolescents, and adults. Studies suggest that prevalence has increased in the last two or three decades throughout the world, not limited to Westernized countries. Since there is no reference treatment, most protocols are based on avoiding exposure to the triggering allergen, together with the training of patients, family members or caregivers to act appropriately in an emergency episode, caused by reactions. acute, which may include injection of epinephrine. It is estimated that food allergies affect even 10% of the population. The foods with the greatest severity and clinical impact are peanuts, walnuts, fish, shellfish, eggs, cow's milk protein, wheat, soy, and some seeds. Food allergy is common throughout the world and represents a public health problem. It usually appears during childhood and depends on the identification of various risk factors; However, in general it has a pattern of manifestation that may or may not persist into adulthood. The main risk factors are genetic and environmental, and are divided into prenatal, perinatal, and postnatal. Food allergies are classified according to the clinical manifestations, into allergic and non-allergic. These, in turn, are subdivided by whether they depend on the IgE-mediated mechanism, by the participation of delayed immunity, or by both, and must be differentiated from non-immunological alterations. [ABSTRACT FROM AUTHOR]