scholarly journals Food Allergy Prevention and Treatment by Targeted Nutrition

2018 ◽  
Vol 72 (Suppl. 3) ◽  
pp. 33-45 ◽  
Author(s):  
Ralf G. Heine
Keyword(s):  
Vitamin D ◽  
Food Allergy ◽  
Food Allergen ◽  
Population Level ◽  
Food Allergies ◽  
Allergy Prevention ◽  
Prevention Strategies ◽  
Allergen Avoidance ◽  
Effective Prevention ◽  
Young Infants

In view of the dramatic rise in the prevalence of food allergy globally, effective prevention strategies have become a public health priority. Several models have emerged around the etiology of food allergy, including the hygiene hypothesis, dual allergen exposure hypothesis, and vitamin D hypothesis. These form the basis for current and potential prevention strategies. Breastfeeding remains a key pillar of primary allergy prevention. Other nutritional interventions, including the use of whey-based, partially hydrolyzed formula in non-breastfed infants, also play an important role. In recent years, there has been a shift away from prolonged food allergen avoidance to the proactive allergen introduction from 4 months of age. This approach is supported by 2 pivotal randomized clinical trials showing that the early introduction of peanut and other food allergens significantly reduces the risk of food allergy. However, the implementation of this strategy at the population level still raises significant logistic problems, including patient selection and development of suitable food formats for young infants. Other prevention strategies, including vitamin D supplementation, are currently under evaluation. Maternal elimination diets during pregnancy and lactation are not recommended for allergy prevention. The treatment of food allergies has also seen major transformations. While strict allergen avoidance is still the key treatment principle, there is a greater focus on desensitization and tolerance induction by oral and epicutaneous immunotherapy. In addition, specialized hypoallergenic infant formulas for the treatment of infants with cow’s milk allergy have undergone reformulation, including the addition of lactose and probiotics in order to modulate the gut microbiome and early immune responses. Further research is needed to inform the most effective food allergy prevention strategies at the population level. In addition, the wider application of food allergen immunotherapy may provide better health outcomes and improved quality of life for families affected by food allergies.

Präventionskonzepte für Nahrungsmittelallergien im Wandel

2019 ◽  
Vol 7 (3) ◽  
pp. 123-125
Author(s):  
Vera Mahler
Keyword(s):  
Vitamin D ◽  
Food Allergy ◽  
Food Allergen ◽  
Population Level ◽  
Food Allergies ◽  
Allergy Prevention ◽  
Prevention Strategies ◽  
Allergen Avoidance ◽  
Effective Prevention ◽  
Young Infants

In view of the dramatic rise in the prevalence of food allergy globally, effective prevention strategies have become a public health priority. Several models have emerged around the etiology of food allergy, including the hygiene hypothesis, dual allergen exposure hypothesis, and vitamin D hypothesis. These form the basis for current and potential prevention strategies. Breastfeeding remains a key pillar of primary allergy prevention. Other nutritional interventions, including the use of whey-based, partially hydrolyzed formula in non-breastfed infants, also play an important role. In recent years, there has been a shift away from prolonged food allergen avoidance to the proactive allergen introduction from 4 months of age. This approach is supported by 2 pivotal randomized clinical trials showing that the early introduction of peanut and other food allergens significantly reduces the risk of food allergy. However, the implementation of this strategy at the population level still raises significant logistic problems, including patient selection and development of suitable food formats for young infants. Other prevention strategies, including vitamin D supplementation, are currently under evaluation. Maternal elimination diets during pregnancy and lactation are not recommended for allergy prevention. The treatment of food allergies has also seen major transformations. While strict allergen avoidance is still the key treatment principle, there is a greater focus on desensitization and tolerance induction by oral and epicutaneous immunotherapy. In addition, specialized hypoallergenic infant formulas for the treatment of infants with cow's milk allergy have undergone reformulation, including the addition of lactose and probiotics in order to modulate the gut microbiome and early immune responses. Further research is needed to inform the most effective food allergy prevention strategies at the population level. In addition, the wider application of food allergen immunotherapy may provide better health outcomes and improved quality of life for families affected by food allergies.

scholarly journals Primary Prevention of Food Allergy—Environmental Protection beyond Diet

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 2025
Author(s):  
Hanna Sikorska-Szaflik ◽  
Barbara Sozańska
Keyword(s):  
Food Allergy ◽  
Primary Prevention ◽  
Environmental Factors ◽  
Current Knowledge ◽  
Food Allergies ◽  
Allergy Prevention ◽  
Delivery Mode ◽  
Effective Prevention ◽  
Inhalant Allergens

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.

PRENATAL FOOD ALLERGEN AVOIDANCE PRACTICES FOR FOOD ALLERGY PREVENTION

2018 ◽  
Vol 121 (5) ◽  
pp. S55-S56
Author(s):  
K. Robbins ◽  
M. Jacobs ◽  
A. Ramos ◽  
K. Balas ◽  
L. Herbert
Keyword(s):  
Food Allergy ◽  
Food Allergen ◽  
Allergy Prevention ◽  
Allergen Avoidance

scholarly journals Addressing Common Misconceptions in Food Allergy: A Review

Children ◽  
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.

scholarly journals Dietary exposures and allergy prevention in high-risk infants

2021 ◽  
Vol 26 (8) ◽  
pp. 504-505
Author(s):  
Elissa M Abrams ◽  
Julia Orkin ◽  
Carl Cummings ◽  
Becky Blair ◽  
Edmond S Chan
Keyword(s):  
Food Allergy ◽  
High Risk ◽  
Food Allergies ◽  
Allergy Prevention ◽  
Severe Reaction ◽  
Omega 3 ◽  
Atopic Condition ◽  
Specific Formula ◽  
High Risk Infants ◽  
Hydrolyzed Formula

Abstract Infants at high risk for developing a food allergy have either an atopic condition (such as eczema) themselves or an immediate family member with such a condition. Breastfeeding should be promoted and supported regardless of issues pertaining to food allergy prevention, but for infants whose mothers cannot or choose not to breastfeed, using a specific formula (i.e., hydrolyzed formula) is not recommended to prevent food allergies. When cow’s milk protein formula has been introduced in an infant’s diet, make sure that regular ingestion (as little as 10 mL daily) is maintained to prevent loss of tolerance. For high-risk infants, there is compelling evidence that introducing allergenic foods early—at around 6 months, but not before 4 months of age—can prevent common food allergies, and allergies to peanut and egg in particular. Once an allergenic food has been introduced, regular ingestion (e.g., a few times a week) is important to maintain tolerance. Common allergenic foods can be introduced without pausing for days between new foods, and the risk for a severe reaction at first exposure in infancy is extremely low. Pre-emptive in-office screening before introducing allergenic foods is not recommended. No recommendations can be made at this time about the role of maternal dietary modification during pregnancy or lactation, or about supplementing with vitamin D, omega 3, or pre- or probiotics as means to prevent food allergy.

scholarly journals Dietary assessment in children adhering to a food allergen avoidance diet for allergy prevention

2006 ◽  
Vol 60 (12) ◽  
pp. 1384-1390 ◽  
Author(s):  
B J Vlieg-Boerstra ◽  
S van der Heide ◽  
C M A Bijleveld ◽  
J Kukler ◽  
E J Duiverman ◽  
...  
Keyword(s):  
Food Allergen ◽  
Dietary Assessment ◽  
Allergy Prevention ◽  
Allergen Avoidance

scholarly journals The availability of vitamin D in children of the first year of life with food allergies residing in conditions of military conflict in Donbass

2020 ◽  
Vol 11 (2) ◽  
pp. 51-56
Author(s):  
Andrew V. Nalyotov ◽  
Tatyana I. Shapchenko ◽  
Natalia A. Svistunova ◽  
Maxim V. Vakulenko
Keyword(s):  
Vitamin D ◽  
Food Allergy ◽  
Clinical Symptoms ◽  
Serum Levels ◽  
Food Allergies ◽  
Healthy Children ◽  
Military Conflict ◽  
Vitamin D Levels ◽  
First Year Of Life

The problem of vitamin D deficiency is one of the most actual today. According to numerous clinical studies, its insufficiency of this micronutrient is registered in half of the worlds population. Aim of the study. To study the provision of vitamin D in infants, suffering from food allergy and living in the Donbass in a military conflict. Materials and methods. 105 infants living in the Donetsk Peoples Republic suffering from food allergy were examined. The level of vitamin D in serum in these patients was studied by determining serum levels of 25(OH)D. Results and discussion. Insufficient vitamin D levels were found in 57.1 4.8% infants with food allergy, which was significantly higher (р 0.05) compared to healthy children (12.5 5.2%). At the same time, children with food allergies, long-term living near the region of active hostilities, statistically significant (р 0.001) often had a reduced level of vitamin D. It was found that in the group of patients with low level of vitamin D polyvalent food allergy was determined statistically significantly more common compared to the group of patients with normal level of vitamin D. Conclusion. Infants, suffering from food allergy and living in the Donetsk Peoples Republic in a long-term military conflict are characterized by a decrease in vitamin D level, which may play a role in the formation of the immune response, the development of clinical symptoms of pathology and disrupt the development of tolerance to the food allergens.

New opportunities for the allergy prevention in brest fed and formula fed infants

2021 ◽  
Author(s):  
О.А. Боковская ◽  
Е.А. Турганова
Keyword(s):  
Food Allergy ◽  
Breast Milk ◽  
Time Window ◽  
Critical Time ◽  
Food Allergies ◽  
Cow’S Milk ◽  
Allergy Prevention ◽  
Immune Development ◽  
Cow's Milk

В течение последних лет частота встречаемости пищевой аллергии у детей постоянно увеличивается. Одной из наиболее частых причин пищевой аллергии у детей грудного возраста является аллергия на коровье молоко. Распространенность пищевой аллергии коррелирует с растущим объемом исследований и публикаций, изучающих связь факторов окружающей среды с формированием оральной толерантности в раннем возрасте. Управление этим процессом происходит в критический период развития, который получил название «окно возможностей», и ключевая роль принадлежит микробиоте и ее метаболитам. В течение этого периода влияние окружающей среды может иметь долгосрочное воздействие на состав микробиоты, иммунную регуляцию и восприимчивость к болезням. События во время этого критического окна влияют на долгосрочное здоровье человека. Ранняя колонизация сообществом микробов в рамках определенного критического временного окна имеет решающее значение для правильного развития иммунной системы. Грудное молоко остается золотым стандартом вскармливания, но роль его в профилактике пищевой аллергии на сегодняшний день не доказана. Более детальное изучение иммунологических факторов грудного молока и механизмов диалога между микробиотой и иммунной системой, в частности, действия определенных компонентов (пробиотики, пребиотики и метаболиты), помогает разработке новых стратегий профилактики иммуноопосредованных заболеваний, в т. ч. пищевой аллергии. Пребиотики, пробиотики и метаболиты представляют на сегодняшний день огромный интерес для управления аллергией через ускорение формирования иммунологической толерантности не только для первичной, но и для вторичной профилактики при лечении аллергии к белкам коровьего молока. In recent years, the incidence of food allergies in children has been steadily increasing. One of the most common causes of food allergy in infants is cow's milk allergy. The prevalence of food allergy correlates with a growing body of research and publications investigating the relationship of environmental factors and immune development inthe newborn. The «window of opportunity» is critical period of early immune development, and the key role belongs to the microbiota and its metabolites. During this period, environmental influences can have long-term effects on microbiota composition, immune regulation, and susceptibility to disease. Events during this critical window affect long-term human health. Early colonization by the microbial community within a certain critical time window is critical for the proper development of the immune system. Breast milk remains the gold standard for feeding, but its role in preventing food allergies has yet to be proven. A more detailed study of the immunological factors of breast milk and the mechanisms of microbiome-immune crosstalk, in particular, the action of certain components (probiotics, prebiotics and metabolites), helps to develop new preventive strategies. Prebiotics, probiotics and metabolites are of great interest today for managing allergies by accelerating the formation of immunological tolerance not only for primary, but also for secondary prevention in the treatment of allergy to cow's milk proteins.

scholarly journals Food allergy prevention, including early food introduction

2020 ◽  
Vol 2 (1) ◽  
pp. 69-74
Author(s):  
Stephanie A. Leonard
Keyword(s):  
Vitamin D ◽  
Food Allergy ◽  
Infant Feeding ◽  
Peanut Allergy ◽  
Diet Composition ◽  
Immunoglobulin E ◽  
Allergy Prevention ◽  
Early Interventions ◽  
Infant Feeding Practices ◽  
Ige Mediated

As the prevalence of immunoglobulin E (IgE)-mediated food allergy continues to increase without an imminent cure, prevention has become an urgent need. A breakthrough study that shows that early consumption of peanut can prevent the development of peanut allergy has led for a push in early interventions. Theories associated with the increasing prevalence of food allergy lend themselves to areas of potential intervention, e.g., age at time of food introduction, infant feeding practices, microbiome influences, diet composition, vitamin D deficiency, and increasing rates of eczema. This review focused on the available data from studies that investigated early interventions to decrease the risk of food allergy.

Food Allergen Avoidance in the Prevention of Food Allergy in Infants and Children

PEDIATRICS ◽  
2003 ◽  
Vol 111 (Supplement_3) ◽  
pp. 1662-1671 ◽  
Author(s):  
Robert S. Zeiger
Keyword(s):  
Food Allergy ◽  
American Academy ◽  
European Society ◽  
Food Allergen ◽  
Clinical Immunology ◽  
Infants And Children ◽  
Pediatric Gastroenterology ◽  
Allergen Avoidance ◽  
American Academy Of Pediatrics ◽  
In Infants And Children

Food allergy afflicts an increasing number of infants and children and is associated with both clinical and familial burdens. To help lessen this burden, the Nutritional Committees from the American Academy of Pediatrics and jointly the European Society for Pediatric Allergology and Clinical Immunology and the European Society for Pediatric Gastroenterology, Hepatology, and Nutrition published recommendations to prevent and treat food allergy. Although there is much in common with these recommendations, differences exist. This review compares, contrasts, and reconciles them, presenting the evidence that has led to their statements.

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