Children with ASD and ADHD benefit from the elimination of IgG-reactive food
About 40–60% of parents believe that their child’s symptoms and eventually health issues are related to food consumption1, but only about 5-10% of children have symptoms reproduced by oral food challenges.
SuchIgE-mediated,immediatelymanifestingType I food allergies usually develop early in life and their prevalence has been increasing, especially in children. Over 90% of food allergies in Western countries are triggered by eggs and cow milk (the two most common food allergens), followed by peanuts, tree nuts, fish, shellfish, soy, and wheat. The prevalence of individual triggering foods depends on dietary patterns, age and ethnic background2. We consider that the reason for this difference between parent ?s perception on one hand and IgE-mediated type I hypersensitivities on the other hand can be explained by the occurrence of IgG-mediated type III hypersensitive reactions. They are also termed immune complex reactions, because complexes of antigen (e.g. food proteins or food pro- tein-derived compounds) are formed in the circulation and are then deposited in susceptible tissues, where they may trigger the immune response of the body.
Such reactions are delayed in time and appear only hours after the consumption of certain foods.
Continuous and repeated consumption of foods that trigger IgG-mediated hypersensitivity reactions may thus promote and maintain silent inflammations, a root cause of an increasing variety of symptoms and diseases in children.
Sensibilidad alimentaria
