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題名 | 食物過敏症=Food Allergy |
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作者 | 吳維峰; Wu, Wei-fong; |
期刊 | 中華民國小兒科醫學會雜誌 |
出版日期 | 19990400 |
卷期 | 40:增刊A 民88.04 |
頁次 | 頁23-25 |
分類號 | 415.96 |
語文 | chi |
關鍵詞 | 食物過敏症; |
英文摘要 | Food allergy is an immunologically mediated response to dietary antigen. Current epidemiologic data indicate food allergy is most prevalent in young infants, but continue to affect about 1-2% of the general population. The foods causing food allergy vary with age and dietary patterns; however, any food can cause allergic symptoms. A varietary of symptoms have been documented to be secondary to food hypersensitivity reactions. These symptoms and reactions may involve several organ systems as seen in generalized anaphylaxis, or may be specific to an organ system, such as nervous, cutaneous, and respiratory systems, or the gastrointestinal tract. Anaphylactic shock secondary to exercise following ingestion of certain foods has been reported in some individuals. Laboratory tests including allergen skin test and radioallergosorbent test have evolved for use in the diagnosis of IgE mediated food hypersensitivity reaction. But in the evaluation of less obvious food allergic reactions and in patients with chronic symptoms, the double-blind placebo-controlled oral food challenge is the gold standard which eliminated most variables and biases which can interfere with accurate diagnosis of food allergic reactions. The diagnosis of food allergy requires a careful history and physical examination with additional testing as indicated. Elimination and rechallenge should be undertaken before long-term elimination of foods. Strict avoidance is the only current therapy. Depending on the allergen and the reaction, periodic rechallenge in a medical setting is needed to determine loss of sensitivity. |
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