Resumen

CRUZ, Cíntia; DIDENKO, Irina; FERREIRA, Fátima  y  INACIO, Filipe. Food protein-induced enterocolitis syndrome. Rev Port Imunoalergologia [online]. 2014, vol.22, n.1, pp.11-21. ISSN 0871-9721.

FPIES is a non-IgE-mediated gastrointestinal food hypersensitivity disorder thought to be cell-mediated, although the exact pathophysiologic mechanism requires further study. Intestinal lymphocytes activated by food proteins produce cytokines triggering inflammation with consequent increased intestinal permeability, malabsorption, dysmotility, emesis, diarrhea, pain entanand failure to thrive. Cow’s milk, soy and rice are the most common causes of FPIES, but other cereal grains, fish, poultry and vegetables may also cause FPIES. Diagnosis is based primarily on clinical history and, when unclear, physician-supervised oral food challenges. The majority of FPIES resolve by age of 3 years. Although the treatment is avoidance of the offending food, observations that natural history varies for different foods has redefined the timing of reintroduction. The purpose of this article was to review the epidemiology, clinical features, pathophysiology, diagnosis, management and natural history of FPIES

Palabras clave : Food protein-induced enterocolitis syndrome; food hypersensitivity; food proteins.

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