Russian Journal of AllergyRussian Journal of AllergyРоссийский Аллергологический Журнал1810-88302686-682XPublishing House ABV Press48810.36691/RJA488ArticlesСтатьиReview ArticleGASTROINTESTINAL MANIFESTATIONS OF FOOD ALLERGY: PATHOGENESIS, CLINICAL FORMS AND CLUES TO THERAPYЖЕЛУДОЧНО-КИШЕЧНЫЕ ПРОЯВЛЕНИЯ ПИЩЕВОЙ АЛЛЕРГИИ: ПАТОГЕНЕЗ, КЛИНИЧЕСКИЕ ФОРМЫ, ПРИНЦИПЫ ТЕРАПИИKOROSTOVTSEVD SКОРОСТОВЦЕВД СKORNIENKOE AКОРНИЕНКОЕ АGALENKOL AГАЛЕНКОЛ Аl.galenko@gmail.comTRUSOVAO VТРУСОВАО ВKAMAEVA VКАМАЕВА ВMAKAROVAI VМАКАРОВАИ ВSaint-Petersburg State Pediatric Medical UniversityСанкт-Петербургский государственный педиатрический медицинский университет15062014113NO3 (2014)№3 (2014)112010032020Copyright ©; 2014, Pharmarus Print MediaCopyright ©; 2014, Фармарус Принт Медиа2014Pharmarus Print MediaФармарус Принт Медиаhttps://rusalljournal.ru/raj/article/view/488

Food allergies (fa), defined as an adverse immune response to food proteins, effect up to 3-5% of the popula- tion in westernized countries, and their prevalence appears to be rising. a variety of mechanisms underlie the allergic reactions, not all of them run through the IgE sensitisation. the absence of sIgE in peripheral circulation characterize a group of non-Ig-Emediated disorders, such as food protein-induced enterocolitis, enteropathy and prococolitis. In case of eosinophilic esophagitis, gastritis and enterocolitis IgE sensitization arises in nearly 50%, therefore these disorders are classified as mixed-type. In some cases of gastrointestinal fa local IgE production, when switching to IgE synthesis occurs only in one organ, have been proved. although systemic investigation of this phenomenon is still lacking. Immune inflammation coursed by food allergens can involve nearly all organs and systems. this review focuses on gastroenterological manifestations of food allergy, except of broad field of gluten intolerance that demands a separate thorough reviewing.

Термином «пищевая аллергия» (па) обозначают нежелательные иммунные реакции, стереотипно раз- вивающиеся при употреблении пищевого продукта. распространенность па составляет 3-5% в странах с западным образом жизни и продолжает расти. механизмы, реализующие аллергические реакции, разноо- бразны и не всегда связаны с циркуляцией аллерген-специфических иммуноглобулинов е (IgE) в сыворотке крови. отсутствие сывороточных аллерген-специфических IgE характерно для группы неIgE-опосредо- ванных заболеваний, к которым по современной классификации относят индуцированные белками пищи энтероколит, проктоколит и энтеропатию. при эозинофильно-воспалительных заболеваниях (эзофагите, гастрите, энтероколите) обнаружение обусловленной IgE сенсибилизации вариабельно, поэтому эти забо- левания относят к группе со смешанными механизмами. в некоторых случаях гастроинтестинальной па получены доказательства локального (тканевого/органного) синтеза реагиновых антител при отсутствии системной сенсибилизации. однако систематических исследований этого явления не проводилось. аллергическое воспаление в ответ на пероральное поступление аллергена может разворачиваться практи- чески в любых органах и системах. данный обзор посвящен формам па, затрагивающим желудочно-ки- шечный тракт. авторы намеренно не касаются вопросов глютеновой гиперчувствительности, обсуждение которых требует отдельного обзора.

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