<?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>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112018000700018</article-id>
<article-id pub-id-type="doi">10.20960/nh.2134</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Una visión global de las reacciones adversas a alimentos: alergia e intolerancia alimentaria]]></article-title>
<article-title xml:lang="en"><![CDATA[A global vision of adverse reactions to foods: food allergy and food intolerance]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz Sánchez]]></surname>
<given-names><![CDATA[Jorge Gabriel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A1b"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Palma Milla]]></surname>
<given-names><![CDATA[Samara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A1b"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pelegrina Cortés]]></surname>
<given-names><![CDATA[Beatriz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A1b"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Plaza]]></surname>
<given-names><![CDATA[Bricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A1b"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bermejo López]]></surname>
<given-names><![CDATA[Laura María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A1b"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez Candela]]></surname>
<given-names><![CDATA[Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A1b"/>
</contrib>
</contrib-group>
<aff id="A1a">
<institution><![CDATA[,Hospital Universitario La Paz Instituto de Investigación Sanitaria Unidad de Nutrición Clínica y Dietética]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<aff id="A1b">
<institution><![CDATA[,Universidad Autónoma de Madrid  ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<volume>35</volume>
<numero>spe4</numero>
<fpage>102</fpage>
<lpage>108</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112018000700018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112018000700018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112018000700018&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En estos últimos años se ha evidenciado un aumento de las reacciones adversas a alimentos, probablemente asociadas a los cambios en el estilo de vida producidos en las últimas décadas. Una reacción adversa a alimentos es cualquier respuesta clínicamente anormal que puede atribuirse a la ingestión, contacto o inhalación de un alimento, de sus derivados o de uno de sus aditivos. Pueden clasificarse en alergia o intolerancia alimentaria. Las alergias alimentarias suelen tener un componente inmunológico generalmente asociado a inmunoglobulina E (IgE). Las reacciones adversas a alimentos tienen una gran repercusión tanto clínica como social y perjudican la calidad de vida de los pacientes y, en algunos casos, resultan fatales, de ahí que se implique directamente a los servicios de restauración colectiva y de manufacturación de alimentos para su correcto manejo. Los alimentos más alérgenos cambian según el grupo etario. La alergia al huevo es la más frecuente en menores de 5 años y a las frutas frescas, en los mayores de 5 años. Las manifestaciones clínicas más frecuentes son de tipo cutáneo-mucosas. Las intolerancias alimentarias pueden deberse a un mecanismo farmacológico, metabólico, mixto o idiosincrático, pero no inmunológico. Las manifestaciones clínicas suelen ser dosis dependientes, mientras que las alérgicas son dosis independientes. La intolerancia alimentaria más frecuente y conocida es la intolerancia a la lactosa, que es de tipo metabólica. El tratamiento principal para ambos tipos de reacciones adversas a alimentos consiste en evitar el alimento que causa de la reacción.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Over the last years, there has been an increase in adverse food reactions, probably associated with life style changes in the past decades. An adverse food reaction is any clinically abnormal response that can be attributed to ingestion, contact or inhalation of a food, its derivatives or an additive contained in it. They can be classified as food allergy or intolerance. Food allergies are usually immune-mediated, associated with IgE. Adverse reactions to food have a large clinical and social repercussion, which can be fatal in some cases and impair the quality of life of patients. This implies directly the services of collective catering and food manufacturing, which is why a legislature and regulations were implemented for its correct management. The most allergenic foods change according to the age group; being the egg the most frequent in children under 5 years, and fresh fruits in the older than 5 years. The most frequent clinical manifestations are cutaneous-mucous type. Food intolerances may be due to a pharmacological, metabolic, mixed or idiosyncratic mechanism. Clinical manifestations are usually dose dependent. The most common and known food intolerance is lactose, which is a metabolic type. The main treatment of both types of adverse reaction to foods is avoidance of the causal food of the reaction.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Alergia alimentaria]]></kwd>
<kwd lng="es"><![CDATA[Intolerancia alimentaria]]></kwd>
<kwd lng="es"><![CDATA[Reacción adversa a alimentos]]></kwd>
<kwd lng="en"><![CDATA[Food allergy]]></kwd>
<kwd lng="en"><![CDATA[Food Intolerance]]></kwd>
<kwd lng="en"><![CDATA[Adverse reaction to foods]]></kwd>
</kwd-group>
</article-meta>
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