{"id":57644,"date":"2018-03-09T22:45:27","date_gmt":"2018-03-09T22:45:27","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-alergia-al-marisco-en-el-area-sanitaria-de-a-coruna\/"},"modified":"2018-03-09T22:45:27","modified_gmt":"2018-03-09T22:45:27","slug":"estudio-de-alergia-al-marisco-en-el-area-sanitaria-de-a-coruna","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/alergias\/estudio-de-alergia-al-marisco-en-el-area-sanitaria-de-a-coruna\/","title":{"rendered":"Estudio de alergia al marisco en el \u00e1rea sanitaria de a coru\u00f1a"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda De Los Angeles Rico D\u00edaz <\/strong><\/h2>\n<p>Los mariscos, moluscos y crust\u00e1ceos, forman parte de la dieta habitual de nuestra comunidad. Est\u00e1n constituidos por prote\u00ednas con un elevado potencial alerg\u00e9ncio y pueden ser el origen de reacciones al\u00e9rgicas. Sabemos que la tropomiosina es el al\u00e9rgeno mayor de los mariscos y constituye un panalergeno entre los invertebrados. Se sospecha que, al igual que ocurre con los alimentos de origen vegetal, la sensibilizaci\u00f3n a los mariscos pueda ser en algunos casos secundaria a una sensibilizaci\u00f3n primaria a aeroalergenos como los \u00e1caros, pues contienen tropomiosina que muestra una gran homolog\u00eda con la tropomiosina del marisco. No conocemos la preValencia exacta de la alergia al marisco en galicia, ni los posibles factores de riesgo de tal sensibilizaci\u00f3n.  objetivos      estudio epidemiol\u00f3gico, cl\u00ednico de la sensibilizaci\u00f3n al\u00e9rgica a las diferentes especies de marisco entre los pacientes del \u00e1rea sanitaria de a coru\u00f1a que acuden a las consultas del servicio de alergia del hospital universitario juan canalejo de a coru\u00f1a. Estudio de los posibles factores de riesgo de tal sensibilizaci\u00f3n al comparar las diferentes variables asociadas en este grupo de pacientes sensibilizados al marisco en relaci\u00f3n a un grupo control.  material y m\u00e9todo     durante el per\u00edodo de estudio 1992-2000 fueron asistidos 11921 pacientes, de los cuales se incluyeron en el estudio el grupo de 108 pacientes que fueron diagnosticados de sensibilizaci\u00f3n al\u00e9rgica al marisco. Se seleccion\u00f3 adem\u00e1s un grupo control de 108 pacientes. se recogieron datos demogr\u00e1ficos y cl\u00ednicos. El estudio al\u00e9rgico realizado a ambos grupos fue: pruebas cut\u00e1neas seg\u00fan el m\u00e9todo de prick para aeroalergenos, mosquitos y cucarachas, y para mariscos: gamba, n\u00e9cora, langosta, percebe, almeja, mejill\u00f3n, pulpo, calamar, caracol; y otros alimentos: pescados y anisakis; determinaci\u00f3n s\u00e9rica de ige total e ige especifica (immunocap de pharmacia diagnostics); prueba de provocaci\u00f3n oral contr<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de alergia al marisco en el \u00e1rea sanitaria de a coru\u00f1a<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de alergia al marisco en el \u00e1rea sanitaria de a coru\u00f1a <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda De Los Angeles Rico D\u00edaz <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 A coru\u00f1a<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 23\/03\/2007<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Francisco Javier Peteiro  Cartelle<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Jes\u00fas Gestal otero <\/li>\n<li>concepci\u00f3n L\u00f3pez serrano (vocal)<\/li>\n<li>Juan  Antonio Suarez quintanilla (vocal)<\/li>\n<li>inmaculada G\u00f3mez besteiro (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda De Los Angeles Rico D\u00edaz Los mariscos, moluscos y crust\u00e1ceos, forman parte de la dieta habitual [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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