Informaciones

Bibliomed de alergia alimentaria   

      

Alergia  alimentaria

Intoxicaciones alimentarias

 Editorial

Las enfermedades transmitidas por los alimentos (ETA) constituyen el problema de salud pública más extendido en el mundo, por lo que es necesario mantener una vigilancia epidemiológica de éstas para aplicar medidas oportunas que permitan su control y prevención.

 La alergia alimentaria, son los síntomas que se desarrollan debido a una exagerada “respuesta inmune” desencadenada por ciertos alimentos. Conocida también con los nombres alternativos de hipersensibilidad alimentaria o alergia a los alimentos. Cualquier alimento puede causar una reacción alérgica, pero solo ocho alimentos causan el 90 % de las reacciones: la leche, la soya, los huevos, el trigo, el maní, las nueces, el pescado y los mariscos.

La prevalencia de la alergia alimentaria en general y a cada uno de los alimentos varía con los hábitos dietéticos, lo que condiciona una distribución heterogénea en los distintos países y en diferentes períodos de la vida. Los hábitos dietéticos también condicionan diferencias geográficas.

La evitación de los alimentos alergénicos es el único medio preventivo disponible en la actualidad para los pacientes sensibilizados. Otras opciones terapéuticas que están en fase de investigación incluyen la inmunoterapia con péptidos, inmunización con ADN, inmunización con secuencias inmunoestimulatorias, anti-IgE y la modificación genética de alimentos.

La intoxicación alimentaria, resulta del consumo de organismos o toxinas en alimentos contaminados y la mayoría de los casos son el resultado de bacterias comunes como Estafilococo o Escherichia coli. Puede afectar a una persona o puede presentarse como un brote en un grupo de personas.

Los alimentos más asociados con los brotes de intoxicación alimentaria son las ensaladas frías, productos avícolas (principalmente ensalada de pollo), dulces de crema, productos lácteos (principalmente quesos) y el jamón sobre todo el cocido o alimentos elaborados con éste.

Los niños y las personas de edad tienen el mayor riesgo de intoxicación por alimentos. Asimismo, se puede estar en alto riesgo si la persona tiene una condición médica seria, como enfermedad renal o diabetes, sistema inmune debilitado, o si se acerca a áreas en donde hay más exposición a los organismos que causan dicha intoxicación. Igualmente, las mujeres embarazadas y lactantes tienen que tener un cuidado especial.

Entre  60 y 80 millones de personas en todo el mundo son afectadas  cada año y ocasiona aproximadamente de 6 a 8 millones de muertes.

Las intoxicaciones alimentarias producidas por las entero toxinas constituyen un problema mundial y guardan estrecha relación con los hábitos dietéticos regionales.

La Organización Mundial de la Salud considera a la contaminación de los alimentos como uno de los problemas de salud más extendidos del mundo.

El Boletín  ha abordado estos 2 temas de una forma actualizada y exhaustiva. Con el propósito de poner en manos de los profesionales de la salud,  información que satisfaga las necesidades en su quehacer diario para la asistencia de los pacientes que sufren de dichas entidades.

Referencias Bibliográficas

1. La alergia alimentaria en el siglo XXI. Disponible en: http://www.cfnavarra.es/salud/anales/textos/vol26/sup2/suple2a.html

2. Bécquer Lombard B, Mota de la Garza L, Lara Ortiz C. Importancia de la detección de enterotoxinas estafilocócicas. Revista Cubana Aliment Nutr [serie en Internet] 1996. [citado 4 de julio 2004];10(2) :[ aprox.11p.]. Disponible en: http://bvs.sld.cu/revistas/ali/vol10_2_96/ali12296.htm

3. Fernández L, Caballero Torres A, Castro Domínguez A, Hernández Alvarez A M. Alvarez. Analisis de las enfermedades transmitidas por los alimentos  en Cuba. Revista Cubana Aliment Nutr [serie en Internet] 1996. [citado 4 jul 2004];10(2) [aprox.11 p. ]. Disponible en: http://bvs.sld.cu/revistas/ali/vol10_2_96/ali07296.

 

4. Intoxicación Alimentaria. Disponible en: http://www.ayudin.com/prevencion/intoxicacion.htm

5. Intoxicación Alimentaria. Disponible en: http://bvs.sld.cu/revistas/ali/vol10_2_96/ali07296.htm

6. Intoxicación alimentaria. Enciclopedia Médica en español Disponible en: http://www.nlm.nih.gov/medlineplus/spanish/ency/article/001652.htm

 Áurea Ramos Boch

Coordinación  de Servicios de Acceso a la Información

Biblioteca Médica Nacional

Descriptores empleados para la recuperación de información en las BD CUMED, MEDLINE, en inglés y español, tomado del Tesauro MesH y DesH, donde se encuentran los términos autorizados por el Sistema  para la búsqueda precisa de información.

FOOD HYPERSENSITIVITY        HIPERSENSIBILIDAD A LOS ALIMENTOS

FOOD POISONING                      INTOXICACIÓN ALIMENTARIA

 

Estimado Usuario, usted puede hallar más información sobre el Tema en los siguientes Sitios WEB:

Alergia alimentaria. Disponible en: http://www.nlm.nih.gov/medlineplus/spanish/ency/article/000817.htm

Alergia alimentaria. Disponible en:  http://www.alergiainfantillafe.org/alergiaalimentaria.htm

Alergia alimentaria - Información general. Disponible en:  http://pcs.adam.com/ency/article/000817.htm

Alergia alimentaria. Disponible en: http://www.clinicasubiza.com/data/enfermedades/alergiaalimentaria.html

Alergia alimentaria. Disponible en:  http://www.umm.edu/esp_ency/article/000817.htm

Alergia alimentaria Disponible en:  http://www.viatusalud.com/Documento.asp?id=194

Alergia alimentaria. Disponible en:  http://www.zonapediatrica.com/patologias/alergia.htm

Alergia alimentaria. Disponible en:  http://www.adeslas.es/CNSEG/TuSalud/spa/TSFondo/vivir_sano/nutricion/alergias_alimentarias/doc_alergias_alimentarias1.htm

Alergia alimentaria. Clasificación. Disponible en:
http://www.alergiainfantillafe.org/aaclasificacion.htm

 Alergia alimentaria. Disponible en: http://www2.texashealth.org/ESP/drtango/encyclopedia/viewarticle.asp?request=000817

CDC Food Safety Information. Disponible en:
  http://www.cdc.gov/foodsafety 

Center for Food Safety and Applied Nutrition (CFSAN)
Information for Health Professionals. Disponible en:
   http://www.cfsan.fda.gov/~dms/hpro-toc.html

 ¿Cómo entender la alergia  alimentaria? Disponible en:
http://raulalberto.tripod.com.co/paginadealimentos/id10.html

 Enfermedades alérgicas - Alergia alimentaria. Disponible en:  http://www.mailxmail.com/curso/vida/alergias/capitulo10.htm

 Foodborne Illness Education Information Center. Disponible en:
   http://www.nal.usda.gov/fnic/foodborne/foodborn.htm

 Intolerancia y alergia alimentaria. Disponible en:  http://www.ivu.org/spanish/trans/vsuk-allergy.html

Listing of foodborne diseases, pathogens and toxins (CDC).
Disponible en:  http://www.cdc.gov/foodsafety/disease.htm 

 ¿Qué diferencia hay entre alergia alimentaria e intolerancia alimentaria? Disponible en: http://www.paraqueestesbien.com.mx/sintomas/alergias/alergia20.htm

 ¿Qué es la alergia alimentaria? Disponible en:  http://www.schoolasthmaallergy.com/2002-2003/sections/allergy_sp/aafa_food_allergy.html

Searchable database: U.S. Foodborne Disease Outbreaks, 1990-1995
Disponible en:   www2.cdc.gov/ncidod/foodborne/fbsearch.asp  

Test de alergia alimentaria. Disponible en: http://www.institutobiologico.com/Obesidad/alergia%20alimentaria.htm

 US Government Food Safety Information Gateway. Disponible en:
   http://www.foodsafety.gov                                

Alergia alimentaria 

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 Intoxicaciones alimentarias 

1. Acheson DW, Fiore AE. Preventing foodborne disease-what clinicians can do.
   N Engl J Med 2004;350(5):437-40.
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3. American Medical Association; American Nurses Association-American Nurses Foundation; Centers for Disease Control and Prevention; Center for Food Safety and Applied Nutrition, Food and Drug Administration; Food Safety and Inspection

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9. Centers for Disease Control and Prevention (CDC).   Wound botulism among black tar heroin users.
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