<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2448-9190</journal-id>
<journal-title><![CDATA[Revista alergia México]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. alerg. Méx.]]></abbrev-journal-title>
<issn>2448-9190</issn>
<publisher>
<publisher-name><![CDATA[Colegio Mexicano de Inmunología Clínica y Alergia A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2448-91902020000100034</article-id>
<article-id pub-id-type="doi">10.29262/ram.v67i1.731</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Fisiopatología de la alergia alimentaria]]></article-title>
<article-title xml:lang="en"><![CDATA[Physiopathology of food allergies]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes-Pavón]]></surname>
<given-names><![CDATA[Diana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez]]></surname>
<given-names><![CDATA[Mariela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salinas]]></surname>
<given-names><![CDATA[Eva]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Aguascalientes Centro de Ciencias Básicas Departamento de Microbiología]]></institution>
<addr-line><![CDATA[Aguascalientes Aguascalientes]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2020</year>
</pub-date>
<volume>67</volume>
<numero>1</numero>
<fpage>34</fpage>
<lpage>53</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2448-91902020000100034&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2448-91902020000100034&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2448-91902020000100034&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: La alergia alimentaria es una reacción adversa hacia determinados alimentos, que surge de una respuesta inmune específica, incluyendo reacciones mediadas por inmunoglobulinas (Ig) E, por células o por ambos. Aunque puede desarrollarse en individuos de todas las edades, la población infantil es la más afectada, con una prevalencia de 6 a 8 %. En condiciones de homeostasis, en el organismo existen vías de regulación y de tolerancia que impiden que los componentes de los alimentos originen daño o despierten reacciones inmunológicas adversas. Sin embargo, en condiciones específicas como carga genética predisponente, factores ambientales, patrones dietarios o exposición prematura a ciertos alimentos, no se desarrolla tolerancia y acontecen respuestas inmunológicas excesivas y aberrantes a antígenos alimentarios. La comprensión de los complejos mecanismos fisiopatológicos presentes durante el establecimiento y evolución de la alergia alimentaria permite identificar blancos terapéuticos potenciales y desarrollar terapias más efectivas dirigidas a modificar el curso natural de la alergia y mejorar la calidad de vida de los pacientes. La presente revisión pretende dar una visión actualizada del conocimiento existente sobre la predisposición, vías de sensibilización, manifestaciones y tratamientos de las alergias alimentarias mediadas por IgE, profundizando en los mecanismos moleculares y celulares de su fisiopatología.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Food allergy is adverse reaction to certain foods and it arise from a specific immune response, including reactions mediated by immunoglobulin (Ig) E, by cells, or by both. Although individuals of all ages can develop it, the pediatric population is the most affected by it; with a prevalence of 6 to 8 %. In homeostatic conditions, the organism has tolerance and regulation pathways that hinder food components from causing damage or adverse immune reactions. However, under specific conditions such as genetic predisposition, environmental factors, dietary patterns, or premature exposure to certain foods, tolerance is not developed and aberrant and excessive immune responses to food antigens happen. Understanding the complex physiopathological mechanisms that are present during the establishment and evolution of food allergies allows the identification of potential therapeutic targets and the development of more effective therapies aimed to modify the natural course of the allergy and to improve the patients&#8217; quality of life. The objective of this review is to give an updated vision of the existing knowledge about predisposition, sensitization pathways, manifestations, and therapies in IgE-mediated food allergies, delving into the molecular and cellular mechanisms of its physiopathology.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Alergia alimentaria]]></kwd>
<kwd lng="es"><![CDATA[Alérgenos alimentarios]]></kwd>
<kwd lng="es"><![CDATA[Mecanismos inmunológicos]]></kwd>
<kwd lng="en"><![CDATA[Food allergy]]></kwd>
<kwd lng="en"><![CDATA[Food allergens]]></kwd>
<kwd lng="en"><![CDATA[Immune mechanisms]]></kwd>
</kwd-group>
</article-meta>
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