Avaliação de dois alimentos secos extrusados para cães com hipersensibilidade alimentar ou alergia alimentar

Abstract

The aim of this study was to assess the efficiency of two super premium extrused dry food in controlling and reducing food allergic reactions in atopic dogs or dogs with food hypersensitivity compared to the use of a premium dry industrial food. Anamnesis and physical evaluation were carried out, related to allergic characteristics related to changes in the skin and hair of dogs that have some type of food dermatological reaction, as well as serological samples. Comparative studies were conducted relative to the health of these animals through the evaluation of parameters related to inflammatory markers linked to allergic responses, such as IgA and IgM, IL-6, IL-10, tumor necrosis factor alpha (TNF- α) CD40 and C-Reactive Protein. For this, the open crossover design of another research realized with the same purposed and the same animals was used. Ten dogs were randomly selected, divided into two groups of 5 animals each. The animals that were eating test food 3 (control) from the previous study began to eat test food 2 (super premium dry industrial food gluten-free). The animals that were eating test food 2 started to eat test food 1 (super premium dry industrial food with hydrolyzed chicken protein). The assessment of photos obtained from the dogs, before and after the change of diets and the evaluation of the score of lesions and pruritus through questionnaires carried out to the animal owners in study, using qualitative and quantitative analysis of the collected data, were used. Finally, a statistical study of the data was conducted, and the conclusion of this research was carried out through the results obtained, which showed a significant difference in the variables pruritus, lesion, IL 6 and FNTα CD 40, confirming that the use of gluten-free food or food based on hydrolyzed chicken protein, they help reduce and control allergic reactions in dogs diagnosed with food allergy or food hypersensitivity. The present study allowed the expansion of knowledge of the subject studied, benefiting veterinarians with the emergence of another study related to food allergic reactions, but further studies are needed to improve the treatment and control of allergic reactions in dogs.