The Role of Nutritional Aspects in Food Allergy: Prevention and Management.
Nutrients. 2017 Aug 9;9(8). pii: E850. doi: 10.3390/nu9080850.
Mazzocchi A1, Venter C2, Maslin K3, Agostoni C4.
- Allergy - Overview which includes a section on Food Allergies and the following
Food Allergy 5X more likely if low vitamin D – Oct 2014
10X more likely to have multiple food allergies if low vitamin D - Sept 2013
- 11X more non-immigrant children allergic to peanuts if vitamin D less than 20 ng – Feb 2013
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.
PMID: 28792480 DOI: 10.3390/nu9080850