vspВопросы современной педиатрииCurrent Pediatrics1682-55271682-5535Издательство «ПедиатрЪ»10.15690/vsp.v14i1.1265vsp-84Research ArticleОБЗОРЫ ЛИТЕРАТУРЫLITERATURE REVIEWСТРАТЕГИЯ ФОРМИРОВАНИЯ ТОЛЕРАНТНОСТИ У ДЕТЕЙ С ПИЩЕВОЙ АЛЛЕРГИЕЙSTRATEGY OF FOOD TOLERANCE DEVELOPMENT IN CHILDREN WITH FOOD ALLERGYНовикГ. А.NovikG. A.

доктор медицинских наук, профессор, заведующий кафедрой педиатрии им. И.М. Воронцова ФПКиПП СПбГПМУ

ga_novik@mail.ruСанкт-Петербургский государственный педиатрический медицинский университет, Российская ФедерацияРоссияSaint-Petersburg State Paediatric Medical University, Russian FederationRussian Federation201514022015141Вопросы современной педиатрии7077Copyright © Новик Г.А., 20152015Новик Г.А.Novik G.A.This work is licensed under a Creative Commons Attribution 4.0 License.https://vsp.spr-journal.ru/jour/article/view/84

Формирование пищевой толерантности – это ключевой вопрос лечения и профилактики пищевой аллергии у детей. В работе подробно обсуждаются факторы, способствующие формированию толерантности, иммунологические механизмы формирования пищевой толерантности, возможности профилактики пищевой аллергии. Рассматривается тактика введения прикормов у детей с пищевой аллергией. Анализируется механизм профилактического действия частичных гидролизных молочных смесей. На основании анализа литературы определено значение пробиотиков и пребиотиков в формировании толерантности к пищевым продуктам. Показано, что расшифровка механизмов формирования толерантности на основные продукты питания может позволить ускорить достижение ремиссии различных проявлений пищевой аллергии у детей и индивидуализировать элиминационную диету.

 

Food tolerance development is a key factor in treatment and prevention of food allergy in children. This paper focuses on factors contributing to the tolerance development, immunological mechanisms of food tolerance development, and possibilities of food allergy prevention. The tactics for complimentary food introduction in children with food allergy are also considered. The mechanism of a preventive effect of partially hydrolyzed milk formulas is analyzed. Based on the literature review, the importance of probiotics and prebiotics in food tolerance development is determined. It is shown that better understanding of underlying mechanisms involved in the development of tolerance to staple food may decrease the time needed to achieve remission of a large variety of food allergy in children and individualize the elimination diet.

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The authors declare that there are no conflicts of interest present.