{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,9]],"date-time":"2025-11-09T11:15:21Z","timestamp":1762686921459},"reference-count":12,"publisher":"Colegio Mexicano de Inmunologia Clinica y Alergia, A. C.","issue":"4","license":[{"start":{"date-parts":[[2024,1,16]],"date-time":"2024-01-16T00:00:00Z","timestamp":1705363200000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Rev Alerg Mex"],"abstract":"<jats:p>La prevalencia de alergia alimentaria se ha incrementado en algunas regiones del mundo, y con ello la incidencia,\u00a0seg\u00fan la variabilidad geogr\u00e1fica, en el fenotipo y manifestaciones cl\u00ednicas. La alergia alimentaria surge de\u00a0la respuesta inmune espec\u00edfica inducida por la exposici\u00f3n a las prote\u00ednas de cierto alimento. La intolerancia\u00a0alimentaria se refiere a reacciones no inmunitarias, causadas por caracter\u00edsticas fisiol\u00f3gicas \u00fanicas del individuo,\u00a0que incluyen mecanismos metab\u00f3licos, t\u00f3xicos, farmacol\u00f3gicos e indefinidos. Las reacciones adversas a\u00a0los alimentos se clasifican en: mediada por IgE: Hipersensibilidad Tipo I, no mediada por IgE: Hipersensibilidad\u00a0Tipo IV, mixtas: Hipersensibilidad Tipos I y IV No Al\u00e9rgicas; t\u00f3xicas, farmacol\u00f3gicas, metab\u00f3licas, intolerancias.\u00a0Este tipo de alteraciones son poco frecuentes, pero se ha incrementado en los \u00faltimos a\u00f1os; entre estas se encuentra\u00a0el s\u00edndrome de enterocolitis inducida por prote\u00ednas, que puede producir emesis, diarrea e hipotensi\u00f3n,\u00a0y estado de shock, que inicia dos horas despu\u00e9s de la ingesti\u00f3n del alergeno. La proctocolitis al\u00e9rgica inducida\u00a0por prote\u00ednas es una afectaci\u00f3n que incluye la alergia a la prote\u00edna de leche de vaca. Las reacciones retardadas\u00a0suelen afectar el aparato digestivo, son m\u00e1s insidiosas en su inicio y no se controlan inmediatamente, a\u00fan con\u00a0la suspensi\u00f3n del alimento. Existen ocho alimentos responsables del 90% de alergia alimentaria: leche, huevo,\u00a0soya, trigo, cacahuate, nuez, pescados y mariscos.<\/jats:p>","DOI":"10.29262\/ram.v70i4.1330","type":"journal-article","created":{"date-parts":[[2024,1,17]],"date-time":"2024-01-17T12:34:55Z","timestamp":1705494895000},"page":"222-224","source":"Crossref","is-referenced-by-count":1,"title":["Clasificaci\u00f3n de la alergia alimentaria: generalidades"],"prefix":"10.29262","volume":"70","author":[{"given":"Jorge Cesar","family":"Mart\u00ednez","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jorge","family":"Lavrut","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pablo","family":"Slullitel","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"11808","published-online":{"date-parts":[[2024,1,16]]},"reference":[{"key":"56481","doi-asserted-by":"crossref","unstructured":"Sigurdardottir ST, Jonasson K, et al. 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