Pediatrics

Biography

Biography: Carlos Sánchez Salguero

Abstract

The food allergy is a multifactorial disorder resulting from the interaction between genetic and environmental factors. Strategies to prevent food allergy by early intervention on pregnant mothers and infants have not been successful and until recently the only tool available for the treatment of food allergy diet has been the avoidance of the food or food to which the patient was allergic. These diets can lead to a psychological and financial burden on children, families and society. It also forces the patient to carry emergency medication to treat allergic reactions that may occur by accidental ingestion or contact with the food. It is clear that the patient is suffering great social constraints and deterioration in their quality of life. Although food allergy, such as milk and eggs, may resolve spontaneously, in some children may persist throughout life. 15% of infants allergic to milk remain allergic after 5 years and 25% of children allergic to egg from 7 years. These patients are usually very sensitive and have severe allergic reactions to accidental exposures. It seems clear that in addition to the problems arising from the implicit exclusion diet foods such as milk, eggs or cereal, natural evolution does not solve allergy in all patients. In recent years efforts have been made in the development of an active treatment option for allergy foods that could benefit especially children with persistent allergy with little possibility of tolerance. They are designed and explore new immunotherapeutic interventions for active treatment of this allergy. Although not investigated, allergen-specific options like Formula Chinese Herbs or Omalizumab (anti-IgE antibody monoclonal); most researchers have used immunotherapy (IT) allergen-specific for the treatment of food allergy.