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.

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.

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