食物过敏发病机制及诊疗策略的研究进展

Advances in pathogenesis, diagnosis and treatment strategies of food allergy

中文关键词:  食物过敏  免疫耐受  诊断  免疫治疗  研究进展

英文关键词:food allergy  immune tolerance  diagnosis  immunotherapy  advance

中文摘要:

      随着人们食物多样性日益增加, 食物过敏的发病率逐年升高, 已经成为全世界越来越关注的公共卫生问题。食物过敏可以由IgE(免疫球蛋白E)或非IgE介导, 包括过敏性反应、花粉食品综合征、食物蛋白诱发肠炎综合征、嗜酸性粒细胞引起的胃肠疾病和特应性皮炎, 其中IgE介导的速发型过敏反应在食物过敏中最常见。食物过敏原可分为主要过敏原与次要过敏原, 一般为蛋白质或糖蛋白。许多复杂的人体自身因素(如免疫耐受、遗传因素和胃肠道因素)和食物过敏原的特性(如抗原表位和热变性)影响食物过敏的发生和发展, 随着对这些因素如何相互作用以及发病机制的不断深入研究, 新型的诊断和治疗方法正在不断的涌现和发展, 对寻找有效的个体化和规范化诊疗策略具有重要的意义。

英文摘要:

      With the increasing diversity of food, food allergy incidence increased year by year and had become an increasingly concerned issue of the world public health. Food allergy may be IgE or non-IgE mediated, including anaphylaxis, pollen food syndrome, food-protein–induced enterocolitis syndrome, eosinophilic ga-stroenteropathies, and atopic dermatitis, which IgE-mediated hypersensitivity is most common in food allergy. Food allergens consist of major and minor allergens, which is usually protein or glycoprotein. Many complex body factors (such as immune tolerance, genetic and gastrointestinal factors) and properties of food allergens (such as epitope and thermal denaturation) are involved in the development of food allergy. With deepening research of how these factors interact and pathogenesis, several novel diagnostic and therapeutic strategies are underway and developing, which is significant for finding effectively induvidualized and standardized strategies of diagnosis, prevention and treatment.