Revista de Investigación Científica y Tecnológica

Vol. 8 No. 1 (2024)
Artículos de Revisión

Food allergy in children: a literature review

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  • Paula Agustina Maidana,
  • Adriana Itati González Ledesma,
  • Pablo Agustín Martínez,
  • Leandro Eliel Méndez
DOI: https://doi.org/10.36003/Rev.investig.cient.tecnol.V8N1(2024)4

Published 2024-06-28

Keywords

  • Alergia alimentaria,
  • síntomas gastrointestinales,
  • niños
  • Food Allergy,
  • gastrointestinal symptoms,
  • children

How to Cite

Paula Agustina Maidana, Adriana Itati González Ledesma, Pablo Agustín Martínez, & Leandro Eliel Méndez. (2024). Food allergy in children: a literature review. Revista De Investigación Científica Y Tecnológica, 8(1), 49–60. https://doi.org/10.36003/Rev.investig.cient.tecnol.V8N1(2024)4
Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Food allergies are reactions of the immune system to certain foods, caused by immu- noglobulin E (IgE) or other mechanisms. The most common allergies involve milk, eggs, wheat, soy, peanuts, tree nuts, shellfish and fish. The prevalence of allergies in children is high, for this reason the early introduction of allergenic foods, recommending a diverse diet, is proposed as a prevention strategy after 6 months of age. A search was conducted for scientific studies on the early introduction of allergenic foods and desensitization of food allergies in children. Inclusion criteria were established that covered articles in English and Spanish, published in the last 5 years (2018-2023), involving children from 4 months to 4 years of age. It is highlighted that allergic disease is related to changes in modern lifestyle, such as dietary patterns and environmental pollution, where approxi- mately 1 in 10 people live with a food allergy, with infants and preschool children being the most affected. usually developing allergies by the age of 12 months.

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