[Risk factors and etiological structure of children's cross-allergic reactions to food products].
Authors of article have recently analyzed the frequency of prevalence and risk factors of cross-reactivity to foodstuffs among 239 children of Abakan in the age of from 6 months till 15 years with skin, respiratory and combined manifestation of atopy. It was proved that risk factors of development of cross-reactivity to food among children of the first years of life are hereditary predisposition to allergic diseases (77.8%) and early introductions of supplemental feeding (44%). Among children older then 7 years pollen sensitization (62%) which preceded the development of cross allergic reactions between separate foodstuffs reaches up to 73.7%, between pollen and foodstuff up to 79% and between epidermal and food up to 10.1%.
Baranov
A A
AA
Subbotina
O A
OA
Borisova
I V
IV
Salamatova
S A
SA
Tanaseva
M Iu
MIu
Simonova
M S
MS
Goriunov
A V
AV
D000293:Adolescent; D000367:Age Factors; D000818:Animals; D002645:Chickens; D002648:Child; D002675:Child, Preschool; D003429:Cross Reactions / Q000276:immunology*; D002523:Edible Grain; D004531:Eggs; D005512:Food Hypersensitivity / Q000453:epidemiology / Q000209:etiology* / Q000235:genetics; D020022:Genetic Predisposition to Disease; D006041:Goats; D006801:Humans; D007223:Infant; D008892:Milk; D011202:Poultry Products; D012307:Risk Factors; D012800:Siberia / Q000453:epidemiology