Prevalência de alergias alimentares em acadêmicos do curso de nutrição da PUC-GO

Abstract

Introduction: Food allergies are hypersensitivity reactions in which the immune system intervenes against an allergen, which is usually of a protein nature. The IgE-mediated reactions caused by the interaction of allergens with antibodies of the IgE isotope, cells or both, predominate. Objective: Considering that food allergy is the most frequent, can expose patients to restrictive diets, cause nutritional damage and damage to daily social life, the research aimed to conduct a study on the prevalence of food-related allergies among students of the Nutrition Course from the Pontifical Catholic University of Goiás. Methods: For data collection, a structured online questionnaire was used, containing open and closed questions about personal, food and specific data on food allergy. Then, the collected data were ordered and tabulated in a spreadsheet, analyzed and demonstrated in tables and graphs. Results: It was observed that the prevalence of individuals with food allergy was 27.9%, and the allergy to crustaceans / seafood / fish was more prevalent in the participants. Conclusion: The data obtained may promote knowledge of the prevalence of food allergies, and support other studies on the subject, to reduce the allergens present in food.