P21 The experience of complemenatery foods administration in the diet of infants with allergic history


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Abstract

ActualityOver the past two decades the prevalence of allergic diseases in infants in the various regions of the world has increased by 2–3 times. In this regard, special attention should be paid to the primary/secondary prevention of allergies in accordance with the age and state of health of children, especially in children with atopic predisposition.ObjectiveTo study the clinical effectiveness, tolerability and safety of monocomponent weaning foods in the diet of infants with allergic history.Materials and methodsthere was a monocentre, prospective, comparative study in 200 children with allergic history at the age of 5 months+. Investigational complementary foods were gradually and consistently added to the daily diet of these patients: vegetable puree, fruit juices and upon reaching the age of 6 months – meat mash. The complementary foods were added to the daily diet of each child in accordance to the recommended age norm. The symptoms of dyspeptic, skin allergy symptoms were recorded, the results of immunogenicity studies and coprological weaning foods were evaluated twice: at the beginning and in the end of the study.ResultsIt was found out that the complementary foods (feeding products) were well tolerated, ingested by children, did not cause skin and gastrointestinal allergic reactions in infants at risk groups of the development of allergies. Food antigens of the complementary foods components such as pumpkin, rabbit meat, turkey meat, apples, pears, plums were characterised by low immunogenicity: the level of specific IgE in serum of such products has not changed and remained at a low level both at the beginning and in the end of the study (within the range from 0.01 to 0.03 kE/l).ConclusionsThe studied products line of complementary foods being fruits-and-vegetables, meat, fruits based, can be used in the diet for children at high risk allergy development group in order to prevent the sensitisation to food antigens.

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