АЛЕРГІЇ ТА НЕПЕРЕНОСИМІСТЬ РЕЧОВИН, ДОДАНИХ ДО ХАРЧОВИХ ПРОДУКТІВ
Автори:
Марія Зофія Лісецька
Марія Зофія Лісецька — доктор філософії з медичних наук, асистент кафедри алергології Національного медичного інституту Міністерства внутрішніх справ та адміністрації. Наукові інтереси Марії Зофії Лісецької зосереджені на клінічній алергології, зокрема на діагностиці, лікуванні та профілактиці респіраторних та харчових алергій. Вона спеціалізувалася на алергології та клінічній імунології в Парижі. Її дослідження охоплюють імунотерапію алергенів пилку та харчових продуктів, раннє виявлення алергічних захворювань у дітей та механізми перехресної реактивності, що включають спеції та рослинні білки. Вона також досліджує алергічний контактний дерматит, особливо пов'язаний із шкірними сенсибілізаторами, такими як нікель та каучук, і сприяє вдосконаленню методів діагностики за допомогою використання специфічного IgE та патч-тестування. Її робота знаходиться на перетині клінічної практики та імунологічних досліджень. Марія Зофія Лісецька є автором понад десяти наукових публікацій, індексованих у міжнародних базах даних, таких як Scopus, PubMed та Web of Science, переважно в період з 2020 по 2025 рік. Її дослідження демонструють послідовну інтеграцію клінічних спостережень з імунологічною діагностикою, що сприяє розробці персоналізованих стратегій лікування алергії.
ISBN: 978-617-95395-4-1
ISBN: 978-617-95395-4-1 (eBook)
DOI:
Видавець ТОВ "Наукові журнали"
Опубліковано – липень 2025 р
Мова – Англійська
Кількість сторінок – 102 сторінки
Права: Ця робота поширюється на умовах ліцензії Creative Commons Attribution 4.0 International License
Ця монографія присвячена вичерпному аналізу наукових і практичних аспектів алергії та непереносимості харчових добавок, з акцентом на механізмах їх розвитку, діагностиці та лікуванні. У дослідженні розглядаються істотні відмінності між алергією та непереносимістю харчових добавок, висвітлюються різні патофізіологічні механізми, симптоми та стратегії лікування. Розглядається вплив технологій переробки харчових продуктів, включаючи заморожування, пастеризацію та консервування, на склад харчових продуктів та їх здатність змінювати алергенні властивості. У монографії об'єднано сучасні наукові дані з імунології, клінічної алергології та харчової хімії для з'ясування взаємодії між харчовими добавками та організмом людини. Основні особливості включають дослідження поширених алергенів у харчових продуктах і практичні рекомендації щодо діагностики, лікування алергічних реакцій та непереносимості. Це дослідження є важливим джерелом інформації для вчених, алергологів, дієтологів та практиків у галузі здорового харчування, надаючи як теоретичні основи, так і практичні рекомендації для майбутніх досліджень та клінічного застосування.
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