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International Journal of Nutrology
Review
DOI: 10.1055/s-0039-1693674
Submitted: 03-06-2022
Published: 03-06-2022

Alergia alimentar ao trigo

Consultório Dra. Aline Reis, Rio de Janeiro, RJ, Brasil
Departamento de Nutrologia, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brasil
allergy allergic reaction wheat

Abstract

Food allergy is the name given to the adverse reactions to foods that surround immunological mechanisms, resulting in a range of clinical manifestations. Wheat allergy develops when the body's immune system becomes sensitive and reacts immoderately to any of the wheat proteins. Allergic reaction is classified according to the immunological mechanism involved, may be measured by IgE, or by mixed reactions when they occur with the collaboration of mechanisms mediated with cytokines and proinflammatory T-lymphocytes, or by immunocomplexes, or cytotoxic reactions. Approximately 6% of children under the age of 3, and ∼ 4% of adults have allergic disorders caused by food. The present study aims to do a revision about food allergy to wheat, including its clinical manifestation, diagnoses and treatment. This monograph was performed in the reference databases Lilacs and Scielo using the following health descriptors: allergy, allergic reaction, and wheat. Regarding the treatment, the most efficient and guaranteed still is the absolute extraction of the allergen from the diet, which in the present case is wheat Taking into account the above considerations, this study verified the frequent concern about the development of food allergies worldwide and concludes the importance of new studies related to the treatment of allergy to wheat to reduce allergic reactions, maintain the nutritional state, and increase the quality of life.

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How to Cite

Pinto, A. P. R., & Mello, E. D. de. (2022). Alergia alimentar ao trigo. International Journal of Nutrology, 12(1), 13–17. https://doi.org/10.1055/s-0039-1693674