To the content
4 . 2020

The problem of food allergies at the present stage

Abstract

The increase in the number of patients with allergic diseases, which are caused by food allergy, has become one of the leading problems of the XXI century. Expanding the spectrum of food allergens responsible for the development of food allergies raises the question of increasing knowledge in this area for practitioners. The article presents data on causally significant food allergens and food additives that cause the development of food allergies, as well as information on the main food proteins and their components involved in the formation of cross-reactivity. Modern methods of molecular diagnostics and an algorithm for diagnosing food allergies and food intolerances are presented.

Keywords:food allergy, food allergens, food additives, diagnostics

Funding. The research was carried out at the expense of the subsidy for the implementation of the state task.

Conflict of interest. Author declares no conflict of interest.

For citation: Revyakina V.A. The problem of food allergies at the present stage. Voprosy pitaniia [Problems of Nutrition]. 2020; 89 (4): 186-92. DOI: https://doi.org/10.24411/0042-8833-2020-10052 (in Russian)

All articles in our journal are distributed under the Creative Commons Attribution 4.0 International License (CC BY 4.0 license)

SCImago Journal & Country Rank
Scopus CiteScore
CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

Journals of «GEOTAR-Media»