RISK FACTORS FOR DEVELOPING FOOD ALLERGIES

Abstract

Identification of risk factors for the development of food allergies are the main guidelines in the study of the features of the formation of the disease. Currently, it is generally accepted that one of the main risk factors for the development of food allergies is the genetically determined ability of the body to trigger immunopathological mechanisms of allergy development, in particular IgE-mediated reactions. [11, 23]. There is evidence that approximately half of patients suffering from food allergies either have a history of some allergic disease (hay fever, atopic bronchial asthma), or their closest relatives (parents, brothers, grandmothers) suffer from these diseases. It is believed that predisposition to atopy is controlled by certain genes, each of which encodes the possibility of realizing a specific trait of atopy.