FOOD ALLERGY IN CHILDREN

Аннотация

The results of clinical and anamnestic examination of 76 children with food allergies were analyzed. Risk factors for the development of food allergies in children have been identified. Among the examined children up to 3 years of age there were 41-53.9% boys and 35-46.1% girls. Of the total number of patients, most of the children were aged 6 months. up to 2 years (46-60.5%). Causally significant food allergens were often foods such as cow's milk, eggs, fish, honey, chocolate, citrus fruits, strawberries. In infants, the main allergen causing the development of food allergies was cow's milk. In infants, the main allergen causing the development of food allergies was cow's milk. In children of the first year of life, an allergy to cow's milk was noted in 48-63.2% of infants who were formula-fed, and in 21-27.6% of children in the second year of life who received breast milk. The development of "milk" allergy was facilitated by the early transfer of the child to mixed or artificial feeding using various milk formulas (41-53.9%), early prescription of milk porridges (24-31.6%) and cow's milk. The elimination diet was carried out after a thorough and updated history with clarification of the allergic basis of the symptoms of the disease. At the same time, those foods that caused the disease were excluded from the diet of a sick child. The disappearance of the symptoms of the disease with the exclusion of undesirable products indicated a food allergy.