ANDREJEVA GOLLOSHI*, GËZIM KAPIDANI, MIRELA LIKA (ÇEKANI)
Department of Biology, Faculty of Natural Scinces, Tirana University, “Bulevardi Zogu i Parë”, Tirana, Albania.
*Corresponding author E-mail: andrejeva.golloshi@fshn.edu.al
Abstract
For more than 50 years, many children with allergies and other forms of dietary protein intolerance have been treated successfully with protein hydrolysates with highly reduced allergenicity and, more recently, also with products based on amino acid mixtures. Food allergies are increasing in prevalence at a higher rate than can be explained by genetic factors, suggesting a role for as yet unidentified environmental factors.The intestinal epithelium forms the interface between the external environment and the mucosal immune system, and emerging data suggest that the interaction between intestinal epithelial cells and mucosal dendritic cells is of particular importance in determining the outcome of immune responses to dietary antigens.
After we filled the questionnaires by children, we estimated the level of the eosinophyle and immunoglobulin E (IgE) in the blood. We have used the color methods and blood striche to diagnose the eosiniphilia presence. To determine the IgE are used the EIA kits.
In this article, we summarize the state of knowledge about the healthy immune response to antigens in the diet and the basis of immune deviation that results in IgE sensitization and allergic reactivity to foods. The IgE level is so high and at the same of time and the level of eosynophiles is high in each case of food allergy in children.
After collecting the questionnaire data were processed and resulted positive 6.2% (56 cases out of 900 cases in total). Individuals who were allergic to different foods, the serum that was tested by ELISA to see the levels of the total IgE. 7% of the total positive cases have 165-175 UI/ml IgE level, at intervals of IgE from 176 to 186 UI/ml resulted 21% positive cases, at intervals of IgE from 187 to 197 UI/ml, resulted 34% positive cases, and in the intervals of IgE 197-207 UI/ml, resulted positive to food allergy 38% of the cases. In cases positive for allergy to food, we studied the level of eosinophyle. Eosinophyle level has shown that in all cases their allergies have increased, indicating that higher eosinophylia is one of the main parameters of allergies caused by food
In almost all cases of children who are allergic to different foods, it has increased levels of IgE, which otherwise is called allergic immunoglobulin, and increased eosinophyle as polymorphonuclear leukocytes, which emit their promotion contents granules that helps shown of allergic signs. Certain syndromes occur in children or individuals who are allergic to different foods, fruits or vegetables either.
Keywords: immune response; food allergy; immunglobulin; antigen.
