Russian Journal of AllergyRussian Journal of AllergyРоссийский Аллергологический Журнал1810-88302686-682XPublishing House ABV Press102010.36691/RJA1020ArticlesСтатьиMECHANISMS OF FOOD ALLERGY CROSS-REACTIVITY FORMING: RESULTS OF RECENT STUDIESФеномен перекрестной реактивности при пищевой аллергии, результаты современных исследованийFedorovaOl'ga SergeevnaФедороваОльга Сергеевна

Государственное образовательное учреждение высшего профессионального образования «Сибирский государственный медицинский университет Федерального агентства по здравоохранению и социальному развитию»

osf77@list.ruOgorodovaL MОгородоваЛ М

Государственное образовательное учреждение высшего профессионального образования «Сибирский государственный медицинский университет Федерального агентства по здравоохранению и социальному развитию»

FedorovaO S

Siberian State Medical University

OgorodovaL M

Siberian State Medical University

Государственное образовательное учреждение высшего профессионального образования «Сибирский государственный медицинский университет Федерального агентства по здравоохранению и социальному развитию»Siberian State Medical University1512200966NO6 (2009)№6 (2009)51110032020Copyright ©; 1970, Pharmarus Print MediaCopyright ©; 1970, Фармарус Принт Медиа1970Pharmarus Print MediaФармарус Принт Медиаhttps://rusalljournal.ru/raj/article/view/1020

The phenomenon of food allergy cross:reactivity presents significant interest for investigators and health care specialists. This review provides an analysis of studies results of clinical features and manifestations mechanisms of cross:reactivity. There are information about the food allergens main classes, estimation of sensitivity of cross:reactivity different diagnostic methods, and principles of elimination diet in the article.

Феномен перекрестной реактивности при пищевой аллергии представляет значительный интерес как для исследователей, так и для практического здравоохранения. Обзор посвящен механизму формирования перекрестной аллергии и особенностей ее клинического течения. В статье рассматривается характеристика основных классов пищевых аллергенов, сравнительная оценка чувствительности различных методов диагностики перекрестной сенсибилизации, а также принципы назначения элиминационной диеты.

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