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master's thesis
Reakcije preosjetljivosti na hranu
Zagreb: University of Zagreb, School of Medicine, 2019. urn:nbn:hr:105:004414
Ikić, Lucija
University of Zagreb
School of Medicine
Department of Dermatology

Institutional repository: Dr Med - University of Zagreb School of Medicine Digital Repository

Cite this document

Ikić, L. (2019). Reakcije preosjetljivosti na hranu (Master's thesis). Zagreb: University of Zagreb, School of Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:105:004414

Ikić, Lucija. "Reakcije preosjetljivosti na hranu." Master's thesis, University of Zagreb, School of Medicine, 2019. https://urn.nsk.hr/urn:nbn:hr:105:004414

Ikić, Lucija. "Reakcije preosjetljivosti na hranu." Master's thesis, University of Zagreb, School of Medicine, 2019. https://urn.nsk.hr/urn:nbn:hr:105:004414

Ikić, L. (2019). 'Reakcije preosjetljivosti na hranu', Master's thesis, University of Zagreb, School of Medicine, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:105:004414

Ikić L. Reakcije preosjetljivosti na hranu [Master's thesis]. Zagreb: University of Zagreb, School of Medicine; 2019 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:105:004414

L. Ikić, "Reakcije preosjetljivosti na hranu", Master's thesis, University of Zagreb, School of Medicine, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:105:004414

Metadata
TitleReakcije preosjetljivosti na hranu
Title (english)Hypersensitivity reactions to food
AuthorLucija Ikić
MentorSuzana Ljubojević Hadžavdić (mentor)
Committee memberMihael Skerlev (predsjednik povjerenstva)
Committee memberRomana Čeović (član povjerenstva)
Committee memberSuzana Ljubojević Hadžavdić (član povjerenstva)
GranterUniversity of Zagreb
School of Medicine
(Department of Dermatology)
Zagreb
Defense date and country2019-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Clinical Medical Sciences
Dermatovenerology
Abstract
Prevalencija preosjetljivosti na hranu pokazuje pozitivan trend rasta; alergija na hranu pogađa gotovo 5% odraslih i 8% djece. Potencijalno ispravljivi čimbenici rizika uključuju nedostatak vitamina D, nezdravu masnoću u hrani, pretilost, povećanu higijenu i vrijeme izlaganja hrani, ali i genetika također igra važnu ulogu. Zanimljivi klinički uvidi u patogenezu uključuju otkrića vezana uz interakcije gena i okoliša i sve veće razumijevanje uloge ne-oralnog senzibilizirajućeg izlaganja koje uzrokuje alergiju na hranu. Dijagnoza alergije na hranu postavlja se na temelju anamneze, in vitro i in vivo testovima, eliminacijskom dijetom te oralnim provokacijskim testom. Sadašnje zbrinjavanje alergijskih reakcija uvelike se oslanja na isključivanje alergene hrane, što može dovesti do prehrambenih deficita i simptomatsku terapiju u hitnim slučajevima što uključuje pravovremenu primjenu autoinjektora adrenalina. Preporuke o prevenciji alergije na hranu i atopijskih bolesti putem dijetetskih mjera radikalno su se promijenile, uz ukidanje mnogih preporuka o opsežnom i dugotrajnom izbjegavanju alergena. Uključivanje jako zagrijanih (toplinski denaturiranih) oblika mlijeka i jaja u prehranu djece koja toleriraju ovu hranu umjesto strogog izbjegavanja predstavlja značajan pomak u kliničkom pristupu. Imunomodulacijska terapija je i dalje u fazi kliničkih ispitivanja ali se smatra da će imati značajnu ulogu u liječenju. Nadamo se da će trenutne i buduće kliničke studije razjasniti i pridonijeti boljoj i točnijoj dijagnozi te uspješnijem liječenju reakcija preosjetljivosti na hranu.
Abstract (english)
Prevalence of food hypersensitivity shows a positive growth trend; food allergy affects nearly 5% of adults and 8% of children. Potentially correctable risk factors include vitamin D deficiency, unhealthy dietary fat, obesity, increased hygiene, and exposure time to food allergens, but genetics also play an important role. Interesting clinical insights into pathogenesis include discoveries related to gene and environmental interactions and an increasing understanding of the role of non-oral sensitizing exposure that causes food allergies. The food allergy diagnosis is based on clinical history, in vitro and in vivo tests, elimination diet and oral provocation test. Current allergic reaction management largely relies on the exclusion of food allergies, which can lead to nutritional deficits, and symptomatic emergency therapy, including application of adrenaline autoinjectors in time. Recommendations on the prevention of food allergy and atopic disease through dietary measures have radically changed, with the abolition of many recommendations on extensive and long-term avoidance of allergies. Significant shift in the clinical approach includes heavily heat (denatured) forms of milk and eggs in the diet of children tolerating this food instead of severe avoidance. Immunomodulation therapy has reached the level of clinical trials, showing promise to alter treatment. We hope that the current and future clinical studies will clarify and contribute to a better and more accurate diagnosis and to more successful treatment of the food hypersensitivity reactions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:105:004414
Study programmeTitle: Medicine
Study programme type: university
Study level: integrated undergraduate and graduate
Academic / professional title: doktor/doktorica medicine (doktor/doktorica medicine)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-11-21 13:09:24