Пищевая аллергия к белкам коровьего молока и мясу

Коровье молоко и мясные продукты являются важными источниками животных белков, кальция, витаминов и минералов. Они широко используются в питании детей и способствуют их нормальному развитию и устойчивости к действию неблагоприятных внешних факторов. При этом коровье молоко может вызывать у детей серьёзные аллергические реакции, вплоть до анафилаксии. В большинстве случаев к 5 годам жизни у детей формируется толерантность к белкам коровьего молока. Однако у части детей школьного возраста может сохраняться к ним повышенная чувствительность. В таких случаях ценную информацию о повышенной чувствительности к белку коровьего молока и его компонентам даёт молекулярная диагностика, позволяющая идентифицировать значимые компоненты (α-лактоальбумин, β-лактоглобулин, бычий сывороточный альбумин) молочного белка для назначения рациональной диетотерапии с учётом перекрёстных реакций с мясом говядины. В обзоре систематизированы данные об аллергии к белкам коровьего молока и его компонентам, а также к мясу говядины. Определение особенностей аллергии к белкам коровьего молока и его компонентам, дающих перекрёстные реакции с говядиной, позволит избежать серьёзных последствий нерациональных элиминационных диет.

Участие авторов:
Ревякина В.А. — концепция и дизайн исследования, написание текста;
Ларькова И.А., Мухортых В.А., Кувшинова Е.Д. — сбор и обработка материала;
Мухортых В.А., Ларькова И.А. — редактирование.
Все соавторы — утверждение окончательного варианта статьи, ответственность за целостность всех частей статьи.

Финансирование. Исследование не имело финансовой поддержки.

Конфликт интересов. Авторы заявляют об отсутствии конфликта интересов.

Поступила 10.08.2023
Принята к печати 12.09.2023
Опубликована 31.10.2023

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