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  Authority of Polish Society of Allergology

vol 15. no 3. September 2010  

 Review articles
Food allergies and intolerances
Emilia Katarzyna Cielecka, Katarzyna Dereń, Anna Grzegorczyk

Allergy is the adverse body reaction after eating food, which is related
to the incidence of specific antibodies in the body [1]. Non-allergic
food hypersensitivity is the adverse reaction to food, in which the immune
system is not engaged [2]. Among these reactions the following
can be distinguished: celiac disease (gluten celiac disease, gluten enteropathy)
– a disease manifesting itself by impairing intestinal digestive
functions. It appears under the influence of gluten [3-5], or non-allergic
food hypersensitivity to lactose which is characterized by the inability
to digest lactose [6]. In turn, congenital deficiency of one of the
three enzymes of galactose metabolism causes disease called galactosemia
[7]. As scientists have recently become interested in this field of
science, they provide newer and better tools to diagnose the diseases
correctly, which facilitates proper treatment in the case of non-allergic
food hypersensitivity, including congenital non-allergic food hypersensitivity
to fructose (HFI) [8]. HFI is an autosomal recessive genetic disease
caused by the lack of enzyme activity of aldolase B patients – isoform,
whose expression occurs in the liver, kidney and gastrointestinal
segments, in which fructose is metabolized [8]. In addition to the to
non-allergic food hypersensitivity to fructose which has a genetic basis,
we also have to deal with non-allergic food hypersensitivity resulting
from other causes [9]. A good knowledge of causative agents of the
allergic diseases is essential for the development of disease prevention
programs, as well as to obtain proper control over them [10].

keywords: alergia pokarmowa, niealergiczna nadwrażliwość pokarmowa, celiakia, niealergiczna nadwrażliwość na laktozę, niealergiczna nadwrażliwość na galaktozę, HFI, food allergy, non-allergic food hypersensitivity, celiac disease, non-allergic food hypersensitivity

pages: from 118 to 124

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