Title Alergija na hranu u dječjoj dobi Title (english) Food allergies in children Author Jelena Perić Mentor Nataša Skitarelić (mentor)Committee member Boris Dželalija (predsjednik povjerenstva)Committee member Nataša Skitarelić (član povjerenstva)Committee member Marijana Matek Sarić (član povjerenstva)Granter University of Zadar Defense date and country 2021-10-18, Croatia Scientific / art field, BIOMEDICINE AND HEALTHCARE Abstract Alergije na hranu su imunološki posredovane reakcije organizma i bolesti koje se ponavljano javljaju nakon ingestije određene hrane. Predstavljaju značajan javnozdravstveni problem, naročito u ekonomski razvijenim zemljama. Češće su u dječjoj nego u odrasloj dobi, a mogu zahvatiti respiratorni, kardiovaskularni, gastrointestinalni sustav te kožu. Stupanj ozbiljnosti simptoma može varirati od blagih do opasnih po život. Radi se o gubitku oralne podnošljivosti alergena, a to dovodi do senzitizacije i alergije. Najčešći alergeni u dječjoj dobi su bjelančevine kravljeg mlijeka, soja, gluten, orašasti plodovi i jaja, ribe, rakovi te školjke. S vremenom će se na neke alergene razviti tolerancija. Razvoju alergije u djeteta, uz nasljeđe i način života, doprinosi i nedostatak vitamina D, kasno uvođenje dohrane, pretilost te promjene u načinu ishrane. Dijagnoza se postavlja na temelju obiteljske i osobne anamneze, in vivo i in vitro testovima, oralnim provokacijskim testom, gastroenterološkim pretragama te isključnom dijetom. Dugoročno liječenje alergija na hranu se svodi na eliminaciju alergene hrane iz prehrane. Posljednjih desetljeća se provode brojna istraživanja vezana za primjenu imunoterapije u liječenju alergija na hranu, kao i istraživanja za provođenje efikasnih postupaka prevencije senzitizacije djece na nutritivne alergene te time smanjenja rizika za pojavu alergije na hranu u dječjoj dobi.
Abstract (english) Food allergies are immune reactions of the body and diseases that recur after ingestion of a certain food. They represent a significant public health problem, especially in economically developed countries. They are more common among children than in adults and can affect the respiratory, cardiovascular, gastrointestinal system and skin. The severity of symptoms can range from mild to life-threatening. It is a loss of oral tolerance to allergens, which leads to sensitization and allergies. The most common allergens in childhood are cow's milk proteins, soy, gluten, nuts and eggs, fish, crabs and shellfish. Tolerance to some allergens will develop over time. In addition to heredity and lifestyle, vitamin D deficiency, late introduction of supplementation, obesity and changes in diet contribute to the development of allergies in children. The diagnosis is made on the basis of family and personal history, in vivo and in vitro tests, oral provocation test, gastroenterological tests and food elimination diet. Long-term treatment of food allergies comes down to eliminating food allergens from the diet. In recent decades, numerous studies related to the application of immunotherapy in the treatment of food allergies, as well as research to conduct effective procedures to prevent sensitization of children to nutritional allergens and thus reduce the risk of food allergies in childhood.
Keywords
alergija na hranu
dijete
intolerancija
alergen
Keywords (english)
allergy
child
intolerance
food
allergen
Language croatian URN:NBN urn:nbn:hr:162:546078 Study programme Title: Nursing Type of resource Text File origin Born digital Access conditions Access restricted to students and staff of home institution Terms of use Created on 2021-11-15 14:43:28
