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Nutrients 2017, 9(8), 850; doi:10.3390/nu9080850

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

1
Pediatric Intermediate Care Unit, Fondazione IRCCS Ospedale Ca’ Granda-Ospedale Maggiore Policlinico, Department of Clinical Sciences and Community Health, University of Milan, 20122 Milan, Italy
2
Section of Allergy and Immunology, Children’s Hospital Colorado, University of Colorado, Aurora, CO 80045, USA
3
MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton SO16 6YD, UK
*
Author to whom correspondence should be addressed.
Received: 13 July 2017 / Revised: 31 July 2017 / Accepted: 2 August 2017 / Published: 9 August 2017
(This article belongs to the Special Issue Nutrition and Allergic Diseases)
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Abstract

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. View Full-Text
Keywords: food allergy; children; diet diversity; adequate nutrition food allergy; children; diet diversity; adequate nutrition
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Mazzocchi, A.; Venter, C.; Maslin, K.; Agostoni, C. The Role of Nutritional Aspects in Food Allergy: Prevention and Management. Nutrients 2017, 9, 850.

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