THE PROBLEM OF FOOD ALLERGIES IN HOT CLIMATES
Abdullaeva DilafruzPhD, Senior lecturer of the Department of Hygiene of Children, Adolescents and Nutrition, Tashkent Medical Academy, Tashkent, UzbekistanIshnazarov Sherzod1st year master of the Tashkent Medical AcademyNorqulov Sardor1st year master of the Tashkent Medical AcademyTursunov Quvonchbek1st year master of the Tashkent Medical Academy
ABI
Abstract
In recent decades, allergic diseases have been the most common diseases and affect the economic performance of countries around the world. These diseases often affect children, adolescents and young adults who must be actively studying or working. The main factors determining the possibility of developing sensitization to various groups of allergens are the presence of exposure and the properties of a particular allergen. The use of new technologies in the food industry has radically changed the generally accepted idea of the composition of a product. To prescribe optimal diet therapy, it is important to identify the causative allergenic product.
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