nama : RUDI HARTONO
prodi : S1 KEPERAWATAN
In the school-age population, food is the primary source of allergic
reactions and anaphylaxis. Eight foods account for 90% of all allergic
reactions: milk, eggs, peanuts, tree nuts (such as walnuts and cashews), fish,
shellfish, soy, and wheat.
Pada penduduk usia sekolah, makanan adalah sumber utama dari reaksi alergi
dan anafilaksis.Delapan makanan account untuk 90 persen dari semua reaksi
alergi: susu, telur, kacang, pohon kacang ( seperti kenari dan cashews ), ikan,
kerang, kedelai, dan gandum .
According to Branum and Lukacs, the prevalence of food allergy in children
(lessthan 18 years) in the United States increased by 18% between 1997 and
2007. In 2011, Gupta and colleagues reported that approximately 8% of all
U.S. children have food allergies and 38.7% of these were found to have a
history of severe reaction.4 Based on data from
the National Health Interview Survey, the Centers for Disease Control and
Prevention (CDC) indicated in a 2013 data brief that the prevalence of food
allergies had increased among children from 3.4% in the 1997–99 reporting
period to 5.1% in 2009–11.
Menurut Branum dan Lukacs, prevalensi alergi makanan pada anak-anak (kurang
dari 18 tahun) di Amerika Serikat meningkat sebesar 18% antara tahun 1997 dan
2007. Pada tahun 2011, Gupta dan rekannya melaporkan bahwa sekitar 8% dari
semua anak-anak AS memiliki alergi makanan dan 38. 7% ini ditemukan memiliki
sejarah parah reaction.4 berdasarkan pada data dari National Health Interview
Survey, Centers for Disease Control and Prevention (CDC) ditunjukkan dalam data
2013 singkat bahwa prevalensi alergi makanan telah meningkat di antara
anak-anak dari 3,4% di u201399 1997% periode pelaporan 5.1% di u201311 2009%.
Variation in the reported prevalence of food allergies may result from
differences in the geographic location, dietary exposure, age, and gender of
study populations, as well as differences in methodologies. Some of the
increased prevalence may be attributable to improved recognition and diagnosis
of food allergies. Contributing factors to food allergy or anaphylaxis include
obesity, genetics, or endocrine changes; dietary factors, such as vitamin D
deficiency or reduced consumption of omega-3 fatty acids or antioxidants; and
the timing or route of food exposure.
Variasi di melaporkan prevalensi makanan alergi dapat hasil dari perbedaan
di, letak geografis paparan, makanan usia, dan jender studi popuiations, serta
perbedaan dalam methodologies.Beberapa peningkatan prevalensi mungkin
disebabkan dengan perbaikan pengakuan dan diagnosis makanan
alergi.Berkontribusi faktor untuk alergi makanan atau anafilaksis termasuk
obesitas, genetika, atau perubahan; faktor-faktor dalam makanan, endokrin
seperti kekurangan vitamin d atau mengurangi konsumsi asam lemak omega-3 atau
antioxidants; dan waktunya atau rute makanan paparan
Sheetz and colleagues noted that
approximately 16% to 18% of students with known food allergies have allergic or
anaphylactic reactions at school. In a 2001 study of fatalities resulting
from food anaphylaxis, Bock and colleagues noted 32 deaths, 17 of which
occurred in children two to 18 years of age. Allen and colleagues surveyed
2,049 school nurses about their experience with medical emergencies, and nearly
half said they'd responded to an anaphylaxis emergency at some point in their
school nursing career.
Sheetz dan rekannya mencatat bahwa sekitar
16 18 % siswa dengan dikenal makanan alergi memiliki reaksi alergi atau
anafilaksis di sekolah.Dalam sebuah 2001 studi korban jiwa yang dihasilkan dari
makanan anafilaksis, bock dan rekannya mencatat 32 orang., 17 yang terjadi pada
anak-anak dua hingga 18 tahun.Allen dan rekan-rekannya yang disurvei 2,049
sekolah perawat tentang pengalaman mereka dengan keadaan darurat medis, dan
hampir setengah mengatakan mereka sempat merespond sebuah anafilaksis darurat
di beberapa titik di sekolah mereka keperawatan karir..
