Resumen
La alergia y la atopia alimentaria son consecuencia de intolerancia a antígenos comunes, y por lo general inocuos, provenientes de alimentos. La alergia alimentaria ocurre con frecuencia en niños menores de tres años de edad (3 a 15 %), pero también en personas mayores (6 a 8 %); puede ser mediada por la inmunoglobulina E o mecanismos celulares y presentarse con una amplia variedad de síntomas en la piel y los tractos respiratorio y gastrointestinal. Debido a su creciente frecuencia, las reacciones adversas a los alimentos han sido objeto de extenso estudio, especialmente en Estados Unidos y Europa, sin embargo, se han realizado pocas investigaciones en otras zonas como Sudamérica, África y Asia. Los principales alimentos causantes de síntomas varían entre las diferentes regiones, debido a que a su frecuencia de consumo y las distintas formas de preparación son parte de la identidad cultural de cada población. En este artículo se revisa la información disponible sobre la epidemiología de la sensibilización y las alergias a los alimentos en ciudades tropicales, los principales alimentos implicados, el mecanismo inmunológico subyacente y los síntomas clínicos asociados. Adicionalmente, se identificaron las posibles limitaciones y preguntas que surgen de los estudios realizados al respecto, lo que ayudará a generar objetivos para futuras investigaciones en la región.
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