El Síndrome de Sensibilidad Central: un nuevo reto para el Dietista-Nutricionista

Autores/as

  • Lucía Aumesquet García Universidad Pablo de Olavide, Sevilla

DOI:

https://doi.org/10.19230/jonnpr.2817

Palabras clave:

Síndrome de sensibilidad central, Sensibilidad central, Fibromialgia, Histamina, Microbiota

Resumen

El Síndrome de Sensibilidad Central (SSC) se define como un estado fisiológico dónde se encuentran alterados el sistema endocrino, el sistema nervioso y el sistema inmunológico con el desarrollo hiperexcitabilidad de las neuronas y como consecuencia el organismo se encuentra  ipersensibilizado a estímulos nocivos o no nocivos. Durante los últimos 30 años los estudios relacionados al  SSC van en aumento. La comprensión de la fisiopatología que comparten los distintos síndromes que lo  componen es una herramienta eficaz para poder desempeñar un papel eficiente como profesionales  sanitarios. No solo los médicos deben estar capacitados para abordar pacientes con estos problemas, los  nutricionistas, entre otros, deben de tener las herramientas necesarias para intentar mejorar la calidad de  vida de estas personas. Esta revisión bibliográfica cuenta con el apoyo de una gran cantidad de estudios  aceptados por la comunidad científica acerca de los componentes, fisiopatología y síntomas de este  síndrome, pero también con la relación y el papel que juega a nivel nutricional. Actualmente, España cuenta con diversos equipos de profesionales trabajando e investigando sobre la evidencia científica de ciertos  ratamientos nutricionales para este problema, como por ejemplo la función de la histamina en SSC.  Finalmente concluye con la importancia que posee la dieta y la microbiota en el desarrollo y en el  mantenimiento de los síntomas.

 

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Publicado

2018-12-01