GLUTEN FOOD ALLERGY MODERN DIET THERAPY

• Main Authors: А. А. Alekseyeva, L. S. Namazova-Baranova, S. G. Makarova, Ye. А. Vishneva, Yu. G. Levina, А. Yu. Tomilova, N. I. Voznesenskaya
• Format: Article
• Language: English
• Published: "Paediatrician" Publishers LLC 2014-10-01
• Series: Voprosy Sovremennoj Pediatrii
• Subjects: children; food allergy; polyvalent allergy; gluten; diet therapy
• Online Access: https://vsp.spr-journal.ru/jour/article/view/152

Recent decades have recorded an increase in the prevalence of food intolerance reactions, as well as in the number of severe food allergies. Currently, there has been an increase in children’s allergic reactions to cereal food, primarily wheat and rye proteins (gluten), more rarely — corn, rice, oats, and buckwheat proteins. In case of reasonable suspicion for food allergies associated with a particular food product, an important diagnostic and therapeutic measure is the prescription of an elimination diet. This diet is widely used in cases of long-term symptoms and when the suspected causally relevant product is a daily food product. It is known that in the case of a food allergy an adequately chosen diet can lead to a clinical recovery in the initial stages of the disease, and in severe cases — promotes more rapid remission of the allergic disease and its long-term preservation.