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2015, Number 1

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Rev Esp Med Quir 2015; 20 (1)

Application of the integration Aceptado: 16 enero 2015 bioemocional methodology in adverse reactions to food

Crespo-Carro G, Álvarez-Castelló M, Correa-Alonso ML, Massip-Nicot J, Beauballet-Padrón LS

Language: Spanish
References: 22
Page: 11-17
PDF size: 584.94 Kb.


ABSTRACT

Background: Food adverse reactions are frequently found, including alimentary allergies, whose prevalence seems to increase all around the world. This research tries to find out other ways of approach to determine the effect and safety of Bioemotional integration method in the adverse food reactions.
Objetive: The most common foods were shellfish and fish, followed by dairy, soy and flour.
Material and Methods: An allergy clinical history and prick tests were made to all patients with allergens and foods. 22 patients with a diagnosis of food adverse reaction (RAA), were evaluated systematically during a year of treatment, in an experimental, exploratory, descriptive, longitudinal, prospective and clinical study.
Results: The cutaneous symptoms were predominant, followed by digestive and respiratory ones. In a 100% of the cases we found emotional impacts that unleash a symptom, in 8 emotional impacts during pregnancy or breathe feed period and in 13 of the cases with a resonance in the family emotional story trans generational.3 work sessions were used as a mean. The most frequents emotion were fear and anger. 13 patients are found healthy, 8 improved and one keeps the same symptoms.
Conclusions: The Bioemotional Integration was an alternative of the safety and effective treatment in the patients studied with adverse reactions by food. Researches with a greater number of patients and a control group are recommended.


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