CAJ | 학술논문

随着人们食物多样性日益增加，食物过敏的发病率逐年升高，已经成为全世界越来越关注的公共卫生问题。食物过敏可以由IgE(免疫球蛋白E)或非IgE介导，包括过敏性反应、花粉食品综合征、食物蛋白诱发肠炎综合征、嗜酸性粒细胞引起的胃肠疾病和特应性皮炎，其中 IgE 介导的速发型过敏反应在食物过敏中最常见。食物过敏原可分为主要过敏原与次要过敏原，一般为蛋白质或糖蛋白。许多复杂的人体自身因素(如免疫耐受、遗传因素和胃肠道因素)和食物过敏原的特性(如抗原表位和热变性)影响食物过敏的发生和发展，随着对这些因素如何相互作用以及发病机制的不断深入研究，新型的诊断和治疗方法正在不断的涌现和发展，对寻找有效的个体化和规范化诊疗策略具有重要的意义。
수착인문식물다양성일익증가，식물과민적발병솔축년승고，이경성위전세계월래월관주적공공위생문제。식물과민가이유IgE(면역구단백E)혹비IgE개도，포괄과민성반응、화분식품종합정、식물단백유발장염종합정、기산성립세포인기적위장질병화특응성피염，기중 IgE 개도적속발형과민반응재식물과민중최상견。식물과민원가분위주요과민원여차요과민원，일반위단백질혹당단백。허다복잡적인체자신인소(여면역내수、유전인소화위장도인소)화식물과민원적특성(여항원표위화열변성)영향식물과민적발생화발전，수착대저사인소여하상호작용이급발병궤제적불단심입연구，신형적진단화치료방법정재불단적용현화발전，대심조유효적개체화화규범화진료책략구유중요적의의。
With the increasing diversity of food, food allergy incidence increased year by year and had be-come an increasingly concerned issue of the world public health. Food allergy may be IgE or non-IgE mediated, including anaphylaxis, pollen food syndrome, food-protein-induced enterocolitis syndrome, eosinophilic ga-stroenteropathies, and atopic dermatitis, which IgE-mediated hypersensitivity is most common in food allergy. Food allergens consist of major and minor allergens, which is usually protein or glycoprotein. Many complex body factors (such as immune tolerance, genetic and gastrointestinal factors) and properties of food allergens (such as epitope and thermal denaturation) are involved in the development of food allergy. With deepening re-search of how these factors interact and pathogenesis, several novel diagnostic and therapeutic strategies are underway and developing, which is significant for finding effectively induvidualized and standardized strate-gies of diagnosis, prevention and treatment.