Аллергены в продуктах питания, управление пищевыми аллергенами

Гули  Шайхова; Дилафруз  Абдуллаева

doi:10.47689/2181-1415-vol2-iss3-pp125-132

Guli Shaikhova professor, Doctor of Medical Sciences of the Department of Hygiene of Children, Adolescents and Food Hygiene of the Tashkent Medical Academy, Tashkent, Uzbekistan
Dilafruz Abdullaeva doctor of Philosophy, senior lecturer, Department of Hygiene of Children, Adolescents and Food Hygiene, Tashkent Medical Academy, Tashkent, Uzbekistan

DOI

https://doi.org/10.47689/2181-1415-vol2-iss3-pp125-132

Keywords

food allergy , foods , hidden allergens , immunoglobulin E , in vitro diagnostics.

Abstract

Food allergy is one of the most common diseases affecting economic performance. The main factors determining the possibility of developing sensitization are the presence of exposure and the properties (biochemical and physical) of a particular allergen. In recent years, the range of plant products included in the diet has dramatically expanded. The use of new technologies in the food industry has radically changed the generally accepted ideas about the composition of a particular product. It is important to identify the causative allergenic product in order to prescribe optimal dietary therapy.

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Published

2021-06-15

How to Cite

Shaikhova , G. ., & Abdullaeva, D. . (2021). Allergens in food, food allergen management. Society and Innovation, 2(3), 125–132. https://doi.org/10.47689/2181-1415-vol2-iss3-pp125-132