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

被引:30
作者
Mazzocchi, Alessandra [1 ]
Venter, Carina [2 ]
Maslin, Kate [3 ]
Agostoni, Carlo [1 ]
机构
[1] Univ Milan, IRCCS Osped Ca Granda Osped Maggiore Policlin, Dept Clin Sci & Community Hlth, Pediat Intermediate Care Unit, I-20122 Milan, Italy
[2] Univ Colorado, Childrens Hosp Colorado, Sect Allergy & Immunol, Aurora, CO 80045 USA
[3] Univ Southampton, MRC Lifecourse Epidemiol Unit, Southampton SO16 6YD, Hants, England
关键词
food allergy; children; diet diversity; adequate nutrition; QUALITY-OF-LIFE; MEDITERRANEAN DIET; 1ST YEAR; INTESTINAL PERMEABILITY; CUMULATIVE INCIDENCE; GUT MICROBIOME; VITAMIN-D; CHILDREN; MILK; IMPACT;
D O I
10.3390/nu9080850
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
The prevalence of food allergy in childhood appears to be increasing in both developed and transitional countries. The aim of this paper is to review and summarise key findings in the prevention and management of food allergy, focusing on the role of dietary components and nutritional habits in the development and optimal functioning of the immune system. Essential fatty acids, zinc and vitamin D are likely to enhance the anti-inflammatory and antioxidative barrier and promote immunologic tolerance. Additionally, nutritional components such as pre- and probiotics represent a novel research approach in the attempt to induce a tolerogenic immune environment. For all these reasons, the traditional avoidance diet has been, in recent years, completely reconsidered. New findings on the protective effect of an increased diversity of food introduced in the first year of life on allergic diseases are consistent with the hypothesis that exposure to a variety of food antigens during early life might play a role in the development of immune tolerance. Accordingly, therapeutic (and even preventive) interventions should be planned on an individual basis.
引用
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页数:12
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