NUTRITIONAL CHARACTERISTICS OF FOOD ALLERGIES AND INTOLERANCES

Prevalencija alergije na hranu i intolerancije hrane je u porastu i predstavlja važan javnozdravstveni problem. Postoje ključne patofozioške razlike između alergije na hranu i intolerancije hrane, što rezultira različitim dijagnostičkim strategijama i terapeutskim opcijama te se dijele ovisno o tome imaju li imunološku podlogu ili ne. Istaknute su glavne karakteristike upravo različitosti između alergija na hranu i intolerancija na hranu iako se u literaturi često oba pojma stavljaju zajedno. U radu se prezentiraju dijagnostički, preventivni te terapeutski pristupi prema podacima iz najnovije literature. Stavovi o alergijama i intolerancijama na hranu se mijenjaju tijekom vremena. Od prijašnjih stavova o što kasnijem uvođenju hrane u ishranu djeteta novi stavovi govore o ranijem uvođenju hranu kao korisnom za razvoj imunološkog odgovora. Kod intolerancija na hranu dominira stav o korištenju manjih količina hrane koja stvara tegobe radije nego potpunog isključivanja iz prehrane. Noviji stavovi također naglašavaju važnost crijeve flore, mikrobioma kao i ulogu probiotika u olakšavanju tegoba osobama koje moraju živjeti sa ovim problemom.The prevalence of food allergy and food intolerance is increasing and it is an important public health problem. There are key pathophysiological differences between food allergy and food intolerance, resulting in different diagnostic strategies and therapeutic options and are divided according to having an immune basis or not. The key differences between food allergies and food intolerancies have been highlighted, besides tha fact that these two terms are very often under the same umbrella. Diagnostic procedures, preventive and therapeutic approaches are presented in this article according to data from recent literature. The attitudes towards food allergies and food intolerancies are changing through time. From old approaches that reccomend introducing new food as later as possible, new data reccomend earlier introducing of new food which can be benefitial for development of immunological response. Reccomendations for food intolerancies are using smaller amounts of food thet induces simptoms rather than complete exclusion. The role of gut microbioma and probiotics are also emphasized in new literature as possible teritory for future investigations which could make life easier for people who have to live with this problem