Open AccessThe availability of vitamin D in children of the first year of life with food allergies residing in conditions of military conflict in Donbass
Author(s) -
A. V. Nalyotov,
Tatyana I. Shapchenko,
Н.А. Свистунова,
М. В. Вакуленко
Publication year - 2020
Publication title -
pediatr
Language(s) - English
Resource type - Journals
eISSN - 2587-6252
pISSN - 2079-7850
DOI - 10.17816/ped11251-56
Subject(s) - allergy , food allergy , medicine , micronutrient , vitamin , vitamin d and neurology , population , environmental health , vitamin d deficiency , pediatrics , physiology , immunology , pathology
The problem of vitamin D deficiency is one of the most actual today. According to numerous clinical studies, its insufficiency of this micronutrient is registered in half of the worlds population.
Aim of the study. To study the provision of vitamin D in infants, suffering from food allergy and living in the Donbass in a military conflict.
Materials and methods. 105 infants living in the Donetsk Peoples Republic suffering from food allergy were examined. The level of vitamin D in serum in these patients was studied by determining serum levels of 25(OH)D.
Results and discussion. Insufficient vitamin D levels were found in 57.1 4.8% infants with food allergy, which was significantly higher (р 0.05) compared to healthy children (12.5 5.2%). At the same time, children with food allergies, long-term living near the region of active hostilities, statistically significant (р 0.001) often had a reduced level of vitamin D. It was found that in the group of patients with low level of vitamin D polyvalent food allergy was determined statistically significantly more common compared to the group of patients with normal level of vitamin D.
Conclusion. Infants, suffering from food allergy and living in the Donetsk Peoples Republic in a long-term military conflict are characterized by a decrease in vitamin D level, which may play a role in the formation of the immune response, the development of clinical symptoms of pathology and disrupt the development of tolerance to the food allergens.