ID 110482
タイトルヨミ
ショウニ ノ ショクモツ アレルギー ノ ジッタイ ト ショクセイカツ
タイトル別表記
Current aspects of food allergy in infants
著者
坂井, 堅太郎 徳島大学医学部実践栄養学講座
山本, 茂 徳島大学医学部実践栄養学講座 徳島大学 教育研究者総覧
キーワード
infants
food allergy
資料タイプ
学術雑誌論文
抄録
Allergies rarely developed in Japan immediately after the Second World War, but have been remarkablely increased in the current two decades with the change of the life and dietary habits as like western. To date, it is deduced that recent progressive increase of allergic diseases in Japan may be caused by multi-factors rather than one major factor on the basis of the current life and dietary habits. The disadvantage reaction caused by taking food is called “adverse reaction to food”, which is divided into two categories ; one is food allergy caused by immunological reactions and the other is food intolerance caused by enzyme effects, pharmacological effects, or toxic properties. Food allergy causes in some persons, especially in infants, by eating food most of foods have possibility to cause allergy. In infants hen’s egg and cow’s milk are frequently identified as major food allergens. These foods are well inducible for toleration as they grow. On the contray, soba and peanuts that are known as food allergens but cause sometimes systemic anaphylaxis without toleration against them. The gold standard for preventing allergic symptoms in patients with food allergy is the elimination of the identified foods as allergens from diets. It is not only safe therapy but also prevents the development of other types of allergy.
掲載誌名
四国医学雑誌
ISSN
00373699
cat書誌ID
AN00102041
出版者
徳島医学会
57
2
開始ページ
30
終了ページ
34
並び順
30
発行日
2001-05-25
EDB ID
138614
フルテキストファイル
言語
jpn
著者版フラグ
出版社版
部局
医学系