Saturday, October 21, 2017

Food Allergy - Hypersensitivity.. The interaction of the immune system with a harmless natural food protein is mistakenly recognized by the body as harmful

Food Allergy - Hypersensitivity:
Is a mediated IgE reaction that occurs when the immune system interacts with a harmless natural food protein that the body incorrectly recognizes as harmful. This IgE-mediated immune process is repeatable when repeated exposure to the sensitizing substance.
The incidence of food allergies decreases with age. Children younger than 2 years are more likely to develop food allergies than older children and adults, while older children and adults are more likely to develop respiratory allergies than food allergies. Estimates of food allergies in the population range from 6% (8%) in children and (3%) to (4%) in adults (6), and children with dermatitis more likely (35%) to develop food allergic diseases than other children, ) Of asthma children suffer from food-induced staple.
Mechanisms that can occur in hypersensitivity reactions in four groups (Generation and Compass Classification) are:
1) Type I hypersensitivity reactions: Anaphylactic Reaction (IgE).
2 - Type 2 allergic reactions: cytotoxic reactions (medium IgG and Cytotoxic Cytotoxic).
3. Type III hyperactivity reactions: Immune complex mediated reaction.
4. Type 4-type hyperactivity reactions: cell-mediated reaction (T) mediated reaction.