Palabras clave
Inmunoglobulina E
Alérgenos
Lactantes
Cómo citar
Resumen
La alergia a la proteína de la leche de vaca es el nombre que se le otorga a la reacción adversa derivada de los componentes proteicos de este líquido. La leche contiene proteínas con potencial alergénico, que se clasifican en caseínas y las proteínas del suero. En particular la α-lactoalbúmina y la β-lactoglobulina, presentes en el suero, pueden ser responsables de una respuesta inmunológica específica mediada o no por inmunoglobulina E (IgE). La superación de este tipo de alergia mediante la adecuada alimentación de la madre puede traducirse en lograr tolerancia oral mediada por la lactancia materna. La lactancia materna no sólo provee una adecuada alimentación sino del desarrollo de microbiota intestinal. Ambos elementos: microflora y proceso de la tolerancia oral mediada por la leche materna, permiten aportar además una carga mínima de alérgenos, según lo demostrado aún en modelos de laboratorio (ratones). La presente revisión muestra los antecedentes técnicos de la alergia a la proteína de la leche de vaca.
Palabras clave: Alergia a la proteína de la vaca (APLV); Inmunoglobulina E (IgE); Alérgenos; Lactantes.
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