The problem of food allergies at the present stage
AbstractThe increase in the number of patients with allergic diseases, which are caused by food allergy, has become one of the leading problems of the XXI century. Expanding the spectrum of food allergens responsible for the development of food allergies raises the question of increasing knowledge in this area for practitioners. The article presents data on causally significant food allergens and food additives that cause the development of food allergies, as well as information on the main food proteins and their components involved in the formation of cross-reactivity. Modern methods of molecular diagnostics and an algorithm for diagnosing food allergies and food intolerances are presented.
Keywords:food allergy, food allergens, food additives, diagnostics
Funding. The research was carried out at the expense of the subsidy for the implementation of the state task.
Conflict of interest. Author declares no conflict of interest.
For citation: Revyakina V.A. The problem of food allergies at the present stage. Voprosy pitaniia [Problems of Nutrition]. 2020; 89 (4): 186-92. DOI: https://doi.org/10.24411/0042-8833-2020-10052 (in Russian)