Research Progress on Dietary Risk Factors and Regulatory Mechanisms of Food Allergy

被引：0

作者：

Sun J. ^{[1
]}

Zhang Q. ^{[1
]}

Li H. ^{[1
]}

Zhang Y. ^{[2
]}

Fu L. ^{[1
]}

机构：

[1] School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou

[2] Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 05期

关键词：

allergen; food allergy; food risk factors; intestinal microorganisms; intestinal mucosal immunity;

D O I：

10.7506/spkx1002-6630-20230420-199

中图分类号：

学科分类号：

摘要：

At present, the incidence of food allergy is increasing worldwide. Food allergy has become a food safety and public health issue of growing concern. In addition to genetic factors, dietary factors are important factors causing increased risks of food allergy, and the intestinal microbiota plays an important mediating role between diet and the immune system. In view of this, this article systematically reviews recent studies on dietary risk factors for food allergy by summarizing the immunological mechanisms of action of different risk factors and the results of cohort studies and intervention experiments and by providing an in-depth discussion on the role of the intestinal flora in this regard. This review will provide references and new ideas for researchers to develop strategies for the prevention and control of food allergy, as well as understand the mechanism of food allergy using the intestinal microbiota as a target and develop regulatory strategies. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：345 / 357

页数：12

共 129 条

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