Nutritional allergy in a child on the example of a clinical case
Food allergy has become quite common in recent years, the frequency of which is steadily increasing, and its frequency among children in the first half of life is currently around 7%. The main reason for this is most often called intolerance to the protein of cow’s milk.
The main in the formation of food allergies are pathological immune responses to food antigens that result from an imbalance in the formation of immune resistance in immature immunity and the digestive tract in those children who have a genetically determined tendency to atopy. At the same time, great importance is attached to the immaturity of the intestinal barrier, to digestion and absorption of nutrients, to the reduction of local defense factors (mainly the decrease in IgA level), to the imbalance in the number of intestinal microflora. In some children, the formation of food allergies is caused by the formation of immunoglobulins E, which leads to the development of allergic reactions by type of immediate. In other patients, hypersensitivity occurs through other mechanisms.
Patient N. entered in November 2009 in a children’s clinic for inpatient treatment. The child’s age is three months, the mother complains of a rash on her skin, frequent loose stools (about 6 times a day, with mucus and blood streaks).