Open AccessCLINICAL PROPERTIES OF FOOD ALLERGENS
Author(s) -
О. С. Федорова,
М М Федотова,
Л. М. Огородова,
Е. М. Камалтынова,
Т. А. Нагаева
Publication year - 2017
Publication title -
rossijskij allergologičeskij žurnal
Language(s) - English
Resource type - Journals
eISSN - 2686-682X
pISSN - 1810-8830
DOI - 10.36691/rja283
Subject(s) - food allergy , allergy , medicine , sensitization , food allergens , anaphylaxis , allergen , immunology
Food allergy is the problems of great interest in medical community. Usually food allergy starts in infants and it is one of the main reasons of severe allergic reactions, including death as a result of anaphylaxis. In the last two decades, the development of molecular allergology facilitated significant progress in understanding of basis of food allergy. Researches in field of molecular allergology revealed that a food source can contain several different proteins responsible for allergic reaction development. Molecular structure and stability of epitopes of allergenic proteins can lead to sensitization development and severity of clinical manifestations. The aim of the present paper is to review the latest data on molecular allergology in the field of perspective diagnostics and therapeutic approaches to food allergy.