Atopic diseases of the parents predict the offspring’s atopic sensitization and food allergy

Serious attempts to estimate the impact of allergic reactions to foods on public health did not begin until the 1980s. Until about 15 years ago, food allergy was considered a minor aspect of food safety. Two developments probably prompted a radical re-appraisal of that situation. The first was the apparently inexorable rise in the prevalence of atopic diseases, of which food allergy forms a part, with its possible consequences highlighted by some well publicised severe reactions. The second was the growth of genetic modification technology, manifested by the commercialization of transgenic crops. Each of these developments impacted on the food industry in distinct ways. On the one hand, food-allergic consumers had to be enabled to avoid specific allergens in products formulated with existing ingredients. Food manufacturers therefore had to identify those specific allergens down to trace amounts in all the ingredients forming the product, and label or remove them. On the other hand, the introduction of products using ingredients from novel sources required an assessment of the allergenicity of these ingredients as an integral part of safety assurance. The approaches used by the food industry to protect existing allergic consumers and those at potential risk of sensitization by novel proteins will be illustrated, emphasizing how they need to be built into every stage of the life cycle of a product.

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A Systematic Review of the Prevalence of Atopic Diseases in Children on the Arabian Peninsula

Medical Principles and Practice ◽

10.1159/000493267 ◽

2018 ◽

Vol 27 (5) ◽

pp. 436-442 ◽

Cited By ~ 4

Author(s):

Waleed Al-Herz

Keyword(s):

Food Allergy ◽

United Arab Emirates ◽

Arabian Peninsula ◽

Economic Status ◽

International Study ◽

Atopic Disease ◽

High Rate ◽

Prevalence Rates ◽

Atopic Diseases ◽

Pubmed Search

Objectives: To study the available data on the prevalence of atopic diseases and food allergy in children living on the Arabian Peninsula. Methods: A PubMed search for relevant published articles was conducted using the following search terms singly or in combination: “atopy,” “atopic disease,” “atopic disorder,” “International Study of Asthma and Allergies in Childhood,” “ISAAC,” “asthma,” “allergic rhinitis,” “eczema,” and “food allergy” in combination with the names of countries of the Arabian Peninsula (Kuwait, United Arab Emirates, Bahrain, Qatar, Oman, Kingdom of Saudi Arabia, and Yemen). The search captured studies published up to December 2017. Results: A total of 8 publications reporting prevalence rates of any type of atopic disease in children in 7 countries of the Arabian Peninsula were retrieved. The prevalence of all atopic disorders was comparable between countries of the Arabian Peninsula. The overall prevalence of asthma ranged from 8 to 23%, while the reported prevalence of eczema ranged from 7.5 to 22.5%. There was great variation in the prevalence rates of rhinoconjunctivitis, which ranged from 6.3 to 30.5%. The prevalence of food allergy (8.1%) was reported for 1 country only, the United Arab Emirates. Conclusions: The reported overall rates of atopic disease in countries of the Arabian Peninsula are comparable to those reported in other industrialized countries. This is probably related to the good economic status in the region, which is reflected in the living standards and lifestyle. Further, genetic factors, such as factors related to gene polymorphism, and the high rate of consanguinity in the region may contribute to the higher prevalence of atopic diseases.

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Industrial dimensions of food allergy

Proceedings of The Nutrition Society ◽

10.1079/pns2005454 ◽

2005 ◽

Vol 64 (4) ◽

pp. 470-474 ◽

Cited By ~ 12

Author(s):

René Crevel

Keyword(s):

Food Allergy ◽

Food Industry ◽

Food Allergies ◽

Allergic Reactions ◽

Atopic Diseases ◽

Novel Proteins ◽

Safety Assurance ◽

The One ◽

A Minor ◽

The Impact

Serious attempts to estimate the impact of allergic reactions to foods on public health did not begin until the 1980s. Until about 15 years ago food allergy was considered a minor aspect of food safety. Two developments probably prompted a radical re-appraisal of that situation. The first was the apparently inexorable rise in the prevalence of atopic diseases, of which food allergy forms a part, with its possible consequences highlighted by some well-publicised severe reactions. The second was the growth of genetic modification technology, manifested by the commercialisation of transgenic crops. Each of these developments impacted on the food industry in distinct ways. On the one hand, consumers with food allergies had to be enabled to avoid specific allergens in products formulated with existing ingredients. Food manufacturers therefore had to identify those specific allergens down to trace amounts in all the ingredients forming the product and label or remove them. On the other hand, the introduction of products using ingredients from novel sources required an assessment of the allergenicity of these ingredients as an integral part of safety assurance. The approaches used by the food industry to protect existing consumers who have food allergies and those at potential risk of sensitisation from novel proteins will be illustrated, emphasising how they need to be built into every stage of the life cycle of a product.

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Association of food allergy with asthma severity and atopic diseases in Jewish and Arab adolescents

Acta Paediatrica ◽

10.1111/j.1651-2227.2012.02776.x ◽

2012 ◽

Vol 101 (10) ◽

pp. 1083-1088 ◽

Cited By ~ 16

Author(s):

Yael Graif ◽

Larissa German ◽

Irit Livne ◽

Tamy Shohat

Keyword(s):

Food Allergy ◽

Asthma Severity ◽

Atopic Diseases

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O Uso dos Probióticos nas Doenças Alérgicas: Revisão de Literatura/The Use of Probiotics on Allergic Diseases: Literature Review

REVISTA CIÊNCIAS EM SAÚDE ◽

10.21876/rcsfmit.v4i2.235 ◽

1970 ◽

Vol 4 (2) ◽

pp. 108-119

Author(s):

Isabela Maria Anselmo Ribeiro Simões ◽

Helba Heliane Toledo ◽

José Henrique Pereira Pinto

Keyword(s):

Allergic Rhinitis ◽

Atopic Dermatitis ◽

Food Allergy ◽

Literature Review ◽

Scientific Community ◽

Allergic Diseases ◽

Progressive Increase ◽

Atopic Diseases ◽

Significant Clinical Improvement ◽

Probiotic Strains

Nas últimas décadas, observou-se o aumento progressivo das doenças alérgicas e assim, novas alternativas preventivas e de tratamento têm sido buscadas. Neste âmbito, é notável o crescimento no número de pesquisas na comunidade científica destinadas a investigar se a suplementação com substancias probióticas seria capaz de reduzir a incidência e severidade das atopias clínicas, bem como seus possíveis efeitos como estratégia de tratamento. O artigo consistiu em uma revisão bibliográfica com o objetivo de analisar a eficácia dos probióticos nas atopias clínicas como asma, rinite alérgica, dermatite atópica e alergia alimentar, bem como seus efeitos. Apesar de relatos consistentes apontarem que cepas probióticas específicas quando usadas em determinados casos produzem melhora clínica significante, ainda se faz de extrema importância novos estudos, visando verificar e esclarecer precisamente os demais efeitos produzidos, incluindo efeitos colaterais, determinação de uma dosagem adequada, bem como a população alvo.Palavras-chave: probióticos, alergia, hipersensibilidade. ABSTRACTIn the last decades, it was observed a progressive increase of allergic diseases and consequently researchers are looking for new preventive and alternative treatments. In this context it is remarkable the growth of researcher in the scientific community,aiming to investigate whether the supplementation with probiotics substances would be able to reduce the incidence and severity of clinical atopy and its effects as a treatment strategy. The study consisted of a literature review with the aim of evaluate the clinical efficacy of probiotics in atopic diseases such as asthma, allergic rhinitis, atopic dermatitis and food allergy as well as its effects.Despite consistent reports suggest that specific probiotic strains when used in certain cases produce significant clinical improvement, it is still extremely important to have new studies in order to verify and clarify precisely other effects, including side effects, the appropriate dosage as well as the target population.Keywords: probiotics, allergy, hypersensitivity.

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Eosinophilic Esophagitis: Association with atopic diseases and IgE mediated Food Allergy

Journal of Allergy and Clinical Immunology ◽

10.1016/j.jaci.2018.12.424 ◽

2019 ◽

Vol 143 (2) ◽

pp. AB140

Author(s):

Pablo Torres ◽

Andressa Zanandrea ◽

Antonio Penido ◽

Catherine Sonaly Ferreira Martins ◽

Claudia Castilho Mouco ◽

...

Keyword(s):

Food Allergy ◽

Eosinophilic Esophagitis ◽

Atopic Diseases ◽

Ige Mediated

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Pertussis immunisation in infancy and atopic outcomes: A protocol for a population-based cohort study using linked administrative data

PLoS ONE ◽

10.1371/journal.pone.0260388 ◽

2021 ◽

Vol 16 (12) ◽

pp. e0260388

Author(s):

Gladymar Pérez Chacón ◽

Parveen Fathima ◽

Mark Jones ◽

Rosanne Barnes ◽

Peter C. Richmond ◽

...

Keyword(s):

Food Allergy ◽

Pertussis Vaccine ◽

Recurrent Events ◽

Hospital Admissions ◽

Population Based ◽

Noncommunicable Diseases ◽

Linkage Data ◽

Atopic Diseases ◽

Whole Cell ◽

Ige Mediated

Introduction The burden of IgE-mediated food allergy in Australian born children is reported to be among the highest globally. This illness shares risk factors and frequently coexists with asthma, one of the most common noncommunicable diseases of childhood. Findings from a case-control study suggest that compared to immunisation with acellular pertussis vaccine, early priming of infants with whole-cell pertussis vaccine may be associated with a lower risk of subsequent IgE-mediated food allergy. If whole-cell vaccination is protective of food allergy and other atopic diseases, especially if protective against childhood asthma, the population-level effects could justify its preferential recommendation. However, the potential beneficial effects of whole-cell pertussis vaccination for the prevention of atopic diseases at a population-scale are yet to be investigated. Methods and analysis Analyses of population-based record linkage data will be undertaken to compare the rates of admissions to hospital for asthma in children aged between 5 and 15 years old, who were born in Western Australia (WA) or New South Wales (NSW) between 1997 and 1999 (329,831) when pertussis immunisation in Australia transitioned from whole-cell to acellular only schedules. In the primary analysis we will estimate hazard ratios and 95% confidence intervals for the time-to-first-event (hospital admissions as above) using Cox proportional hazard models in recipients of a first dose of whole-cell versus acellular pertussis-containing vaccine before 112 days old (~4 months of age). Similarly, we will also fit time-to-recurrent events analyses using Andersen-Gill models, and robust variance estimates to account for potential within-child dependence. Hospitalisations for all-cause anaphylaxis, food anaphylaxis, venom, all-cause urticaria and atopic dermatitis will also be examined in children who received at least one dose of pertussis-containing vaccine by the time of the cohort entry, using analogous statistical methods. Presentations to the emergency departments will be assessed separately using the same statistical approach.

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Early intervention of atopic dermatitis as a preventive strategy for progression of food allergy

Allergy Asthma & Clinical Immunology ◽

10.1186/s13223-021-00531-8 ◽

2021 ◽

Vol 17 (1) ◽

Author(s):

Alyssa Sweeney ◽

Vanitha Sampath ◽

Kari C. Nadeau

Keyword(s):

Atopic Dermatitis ◽

Food Allergy ◽

Allergic Sensitization ◽

Skin Barrier ◽

Atopic Disease ◽

Underlying Mechanism ◽

Population Characteristics ◽

Preventive Strategy ◽

Atopic Diseases ◽

Barrier Dysfunction

Abstract Background Atopic diseases, such as atopic dermatitis (AD) and food allergy (FA), have increased in prevalence in industrialized countries during the past few decades and pose a significant health burden. They appear to have a common underlying mechanism and a natural disease progression. AD is generally the first atopic disease to manifest followed by other atopic diseases, such as FA, allergic rhinitis, or allergic asthma suggesting that they are likely different manifestations of the same disease. Body Evidence suggests that allergic sensitization occurs through an impaired skin barrier, while consumption of these foods at an early age may actually result in tolerance. This has been termed the Dual-Allergen-Exposure hypothesis. Loss of barrier integrity has been hypothesized to enable penetration of allergens, pollutants, and microbes and initiation of an inflammatory immune cascade of events leading to sensitization. The immune dysfunction is thought to further exacerbate the impaired skin barrier to form a vicious cycle. There is much interest in preventing or protecting the skin barrier from developing a proinflammatory atopic state, which may potentially lead to the development of AD and subsequently, FA. Conclusion Research on preventing or treating skin barrier dysfunction is ongoing. A number of studies have evaluated the efficacy of emollients in preventing AD and FA with mixed results. Studies have differed in the study design, population characteristics, emollients type, and frequency, duration, and area of application. Emollient type has varied widely from oils, creams, petrolatum-based lotions, and trilipid creams. Current research is directed towards the use of trilipid emollients that are similar to the skin’s natural lipid composition with a 3:1:1 ratio of ceramides, cholesterol and free fatty acids and a pH that is similar to that of skin to determine their effectiveness for skin barrier repair and prevention of AD and FA.

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