The Role of Nutritional Aspects in Food Allergy: Prevention and Management

A food allergy is a potentially life-threatening disease with a genetic and environmental background. As its prevalence has increased significantly in recent years, the need for its effective prevention has been emphasized. The role of diet modifications and nutrients in food allergy reduction has been extensively studied. Much less is known about the role of other environmental factors, which can influence the incidence of this disease. Changes in neonates gut microbiome by delivery mode, animal contact, inhalant allergens, oral and then cutaneous allergen exposure, air pollution, smoking, infections and vaccinations can be the potential modifiers of food allergy development. There is some data about their role as the risk or preventive factors, but yet the results are not entirely consistent. In this paper we present the current knowledge about their possible role in primary prevention of food allergies. We discuss the mechanisms of action, difficulties in designing accurate studies about food allergy and the potential biases in interpreting the connection between environmental factors and food allergy prevention. A better understanding of the role of environmental factors in food allergies development may help in implementing practical solutions for food allergy primary prevention in the future.

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Food Allergy Prevention and Management in Children

Magna Scientia Advanced Research and Reviews ◽

10.30574/msarr.2021.3.2.0079 ◽

2021 ◽

Vol 3 (2) ◽

pp. 080-086

Author(s):

Melike YILDIZ ◽

Gülcan ARUSOĞLU

Keyword(s):

Food Allergy ◽

Treatment Strategies ◽

Public Health Problem ◽

Epidemiological Data ◽

Allergy Prevention ◽

Important Public Health Problem ◽

Immunological Mechanisms ◽

Ige Mediated ◽

Personalized Approach

Food allergy is a reaction mediated by immunological mechanisms that cause various symptoms in susceptible individuals while harmless in individuals who are not sensitive to the specific allergen. The reactions that take place are divided into three: IgE-mediated reactions, non-IgE-mediated reactions, and mixed-type reactions. While many types of food have the potential to cause allergen reactions, fewer foods are responsible for the most clinically severe reactions and for the majority of reported cases. Food allergy, which is increasingly common worldwide, is becoming an important public health problem. Although there are no clear epidemiological data, the prevalence of food allergy varies between 6-10% in preschool children and decreases to 2-5% in adulthood. Food allergy has long been recognized as a pediatric disease, as most cases tend to begin in childhood and disappear with growth. There is increasing evidence to support the role of early administration of potential food allergens to prevent food allergy. The management process of food allergy cases includes plans and innovative treatment strategies aimed at a personalized approach.

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The role of carotenoid intake in food allergy prevention.

CAB Reviews Perspectives in Agriculture Veterinary Science Nutrition and Natural Resources ◽

10.1079/pavsnnr201712009 ◽

2017 ◽

Vol 12 (009) ◽

Author(s):

H Akiyama

Keyword(s):

Food Allergy ◽

Allergy Prevention

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Establishment of a medical cooperation system for food allergy; the role of allergy specialists in outpatient clinics; a multi-occupational collaborative project on children's food allergies in Ehime Prefecture and results of oral food challenges in my outpatient clinic

Nihon Shoni Arerugi Gakkaishi The Japanese Journal of Pediatric Allergy and Clinical Immunology ◽

10.3388/jspaci.34.52 ◽

2020 ◽

Vol 34 (1) ◽

pp. 52-58

Author(s):

Keisuke Fukuoka

Keyword(s):

Food Allergy ◽

Outpatient Clinic ◽

Outpatient Clinics ◽

Food Allergies ◽

Collaborative Project ◽

Food Challenges ◽

Cooperation System

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Addressing Common Misconceptions in Food Allergy: A Review

Children ◽

10.3390/children8060497 ◽

2021 ◽

Vol 8 (6) ◽

pp. 497

Author(s):

Aikaterini Anagnostou

Keyword(s):

Food Allergy ◽

The United States ◽

Specific Ige ◽

Oral Immunotherapy ◽

Food Allergies ◽

Allergy Prevention ◽

Diagnosis And Management ◽

Skin Prick Tests ◽

Food Specific Ige ◽

Common Misconceptions

Background: Food allergies are common, affecting 1 in 13 school children in the United States and their prevalence is increasing. Many misconceptions exist with regards to food allergy prevention, diagnosis and management. Objective: The main objective of this review is to address misconceptions with regards to food allergies and discuss the optimal, evidence-based approach for patients who carry this diagnosis. Observations: Common misconceptions in terms of food allergy prevention include beliefs that breastfeeding and delayed introduction of allergenic foods prevent the development of food allergies. In terms of diagnosis, statements such as ‘larger skin prick tests or/and higher levels of food-specific IgE can predict the severity of food-induced allergic reactions’, or ‘Tryptase is always elevated in food-induced anaphylaxis’ are inaccurate. Additionally, egg allergy is not a contraindication for receiving the influenza vaccine, food-allergy related fatalities are rare and peanut oral immunotherapy, despite reported benefits, is not a cure for food allergies. Finally, not all infants with eczema will develop food allergies and epinephrine auto-injectors may unfortunately be both unavailable and underused in food-triggered anaphylaxis. Conclusions and relevance: Healthcare professionals must be familiar with recent evidence in the food allergy field and avoid common misunderstandings that may negatively affect prevention, diagnosis and management of this chronic disease.

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Lack of Platelet-Activating Factor Receptor Attenuates Experimental Food Allergy but Not Its Metabolic Alterations regarding Adipokine Levels

BioMed Research International ◽

10.1155/2016/8601359 ◽

2016 ◽

Vol 2016 ◽

pp. 1-10 ◽

Cited By ~ 4

Author(s):

Nathália Vieira Batista ◽

Roberta Cristelli Fonseca ◽

Denise Perez ◽

Rafaela Vaz Sousa Pereira ◽

Juliana de Lima Alves ◽

...

Keyword(s):

Adipose Tissue ◽

Food Allergy ◽

Inflammatory Process ◽

Platelet Activating Factor ◽

Oral Challenge ◽

Tissue Loss ◽

Lack Of Information ◽

Paf Receptor ◽

Rolling Leukocytes

Platelet-activating factor (PAF) is known to be an important mediator of anaphylaxis. However, there is a lack of information in the literature about the role of PAF in food allergy. The aim of this work was to elucidate the participation of PAF during food allergy development and the consequent adipose tissue inflammation along with its alterations. Our data demonstrated that, both before oral challenge and after 7 days receiving ovalbumin (OVA) diet, OVA-sensitized mice lacking the PAF receptor (PAFR) showed a decreased level of anti-OVA IgE associated with attenuated allergic markers in comparison to wild type (WT) mice. Moreover, there was less body weight and adipose tissue loss in PAFR-deficient mice. However, some features of inflamed adipose tissue presented by sensitized PAFR-deficient and WT mice after oral challenge were similar, such as a higher rate of rolling leukocytes in this tissue and lower circulating levels of adipokines (resistin and adiponectin) in comparison to nonsensitized mice. Therefore, PAF signaling through PAFR is important for the allergic response to OVA but not for the adipokine alterations caused by this inflammatory process. Our work clarifies some effects of PAF during food allergy along with its role on the metabolic consequences of this inflammatory process.

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