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DOI: Diet Therapy In Food Allergy And Fungal Pathology
Abdullaeva Dilafruz Gayratovna , PhD, Department Of Hygiene Of Children, Adolescents And Nutrition, Tashkent Medical Academy, Tashkent, Uzbekistan Abdullaev Mansur Abdusattarovich , Department Of Sanitary And Epidemiological Welfare And Public Health Service Of Mirzo Ulugbek District, Tashkent, Uzbekistan Yodgorova Nodira Turgunbaevna , Department Of Microbiology, Virology, Immunology, Tashkent Medical Academy, Tashkent, UzbekistanAbstract
Nowadays allergic diseases are the most common diseases and affect the economic performance of different countries of the world. These diseases often affect children, adolescents and young adults, who should actively study or work. The main factors that determine the possibility of developing sensitization to various groups of allergens are the presence of exposure and the properties of a particular allergen.
Global climate changes on the planet have affected the amount of pollen of plants and fungi. The use of new technologies in the food industry has radically changed the generally accepted understanding of the composition of a particular product. It is important to identify the causative allergenic product in order to prescribe optimal diet therapy.
Keywords
Food allergy, food allergens, fungi, diet therapy
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