Síndrome polen-alimento (síndrome de alergia por vía oral)
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Palabras clave

Alergia alimentaria
Síndrome de alergia por vía oral
Polen
Abedul-manzana
Proteínas de transferencia de lípidos
Profilina
PR-10

Cómo citar

Síndrome polen-alimento (síndrome de alergia por vía oral). (2023). Revista Alergia México, 70(4), 306-312. https://doi.org/10.29262/ram.v70i4.1315

Resumen

El síndrome de alergia a alimentos y pólenes, también conocido como síndrome polen-alimento o síndrome de alergia oral, se caracteriza por una reacción local en la boca y faringe después de ingerir ciertos alimentos vegetales crudos, en individuos sensibilizados al polen de hierbas, malezas y árboles. El abedul-manzana es el prototipo de este síndrome, siendo la manzana, pera y ciruela los alimentos más comúnmente asociados. Los síntomas suelen limitarse a la cavidad oral, pero pueden incluir reacciones sistémicas, incluida la anafilaxia. La sensibilización a alérgenos de polen, como las proteínas de transferencia de lípidos, profilina y proteínas PR-10, desencadena este síndrome. Su prevalencia varía según la región geográfica y el tipo de polen predominante, afectando entre el 30% y el 60% de las alergias alimentarias. El diagnóstico implica historia clínica, pruebas cutáneas y, en casos ambiguos, pruebas de provocación alimentaria oral. El tratamiento consiste principalmente en evitar los alimentos desencadenantes.

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Referencias

Síndrome polen-alimento (Síndrome de alergia oral)

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