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Publication
Alergénios alimentares em medicina dentária
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Abstract(s)
As alergias alimentares constituem uma preocupação crescente principalmente nas sociedades ocidentais, e podem impactar drasticamente a qualidade de vida dos afetados. Nos últimos anos, vários alergénios alimentares foram introduzidos na indústria dos produtos de uso na cavidade oral, com o pressuposto de melhorarem as suas propriedades e providenciarem o melhor tratamento possível aos utilizadores. Tendo em conta que pequenas doses de alergénios alimentares podem ser suficientes para desencadear reações alérgicas, o conhecimento dos constituintes desses produtos é de extrema importância para garantir a segurança dos pacientes.
Este estudo foi desenvolvido com o propósito de averiguar a presença de proteínas do leite de vaca, lactose, glúten, soja, ou derivados, e outros alergénios alimentares como frutas, especiarias, mariscos e aditivos nos produtos utilizados em Medina Dentária em Portugal, tanto de aplicação individual como de aplicação profissional em consultório. Os produtos selecionados encontram-se disponíveis em hipermercados, farmácias e on-line.
De todos os produtos analisados, as pastas dentífricas, os vernizes de flúor e os alginatos foram os que apresentaram uma maior prevalência destes alergénios, destacando-se a presença de especiarias e frutos frescos na lista de excipientes destes produtos.
A não descriminação das fontes de certos excipientes na composição de alguns produtos pode comprometer a saúde do paciente. Consequentemente, deveria existir um maior rigor da parte dos fabricantes na indicação de alergénios na rotulagem dos produtos, pois daí resultariam evidentes vantagens para a saúde dos consumidores.
Food allergies are a growing concern especially in Western societies, and can dramatically impact the quality of life of those affected. In the last years, various food allergens have been introduced into the oral care industry, with the assumption of improving their properties and providing the best possible treatment for users. Since small doses of food allergens may be enough to trigger allergic reactions, knowledge of the constituents of these products is of paramount importance. This study was developed with the purpose of ascertaining the presence of cow's milk proteins, lactose, gluten, soy, or derivatives, and other food allergens such as fruit, spices, shellfish and additives in products used in dental medicine in Portugal, both for individual application and for professional application in the dental office. The selected products are available in supermarkets, pharmacies and online. Of all the products analyzed, toothpastes, fluoride varnishes and alginates were those with the highest prevalence of these allergens, highlighting the presence of spices and fresh fruits in the list of excipients of these products. The non-discrimination of the sources of certain excipients in the composition of some products can compromise the patient's health. Consequently, manufacturers should be more rigorous in indicating allergens on product labeling, as this would be of obvious benefit to consumers.
Food allergies are a growing concern especially in Western societies, and can dramatically impact the quality of life of those affected. In the last years, various food allergens have been introduced into the oral care industry, with the assumption of improving their properties and providing the best possible treatment for users. Since small doses of food allergens may be enough to trigger allergic reactions, knowledge of the constituents of these products is of paramount importance. This study was developed with the purpose of ascertaining the presence of cow's milk proteins, lactose, gluten, soy, or derivatives, and other food allergens such as fruit, spices, shellfish and additives in products used in dental medicine in Portugal, both for individual application and for professional application in the dental office. The selected products are available in supermarkets, pharmacies and online. Of all the products analyzed, toothpastes, fluoride varnishes and alginates were those with the highest prevalence of these allergens, highlighting the presence of spices and fresh fruits in the list of excipients of these products. The non-discrimination of the sources of certain excipients in the composition of some products can compromise the patient's health. Consequently, manufacturers should be more rigorous in indicating allergens on product labeling, as this would be of obvious benefit to consumers.
Description
Dissertação para obtenção do grau de Mestre no Instituto Universitário Egas Moniz
Keywords
Alergénios alimentares Medicina dentária Produtos de higiene oral