Nutrition and Allergic Diseases
Wageningen University & Research, Cell Biology and Immunology, 6709 PG, Wageningen, The Netherlands
FrieslandCampina, 3818 LE, Amersfoort, The Netherlands
Allergy Consortium Wageningen, 6709 PG, Wageningen, The Netherlands
Author to whom correspondence should be addressed.
Nutrients 2017, 9(7), 762; https://doi.org/10.3390/nu9070762
Received: 6 July 2017 / Revised: 11 July 2017 / Accepted: 12 July 2017 / Published: 17 July 2017
(This article belongs to the Special Issue Nutrition and Allergic Diseases)
The development of IgE-mediated allergic diseases is influenced by many factors, including genetic and environmental factors such as pollution and farming, but also by nutrition. In the last decade, substantial progress has been made in our understanding of the impact that nutrition can have on allergic diseases. Many studies have addressed the effect of breastfeeding, pre-, pro- and synbiotics, vitamins and minerals, fiber, fruit and vegetables, cow’s milk, and n-3 fatty acids, on the development of allergies. In addition, nutrition can also have indirect effects on allergic sensitization. This includes the diet of pregnant and breastfeeding women, which influences intrauterine development, as well as breastmilk composition. These include the diet of pregnant and breastfeeding women that influences intrauterine development as well as breastmilk composition, effects of food processing that may enhance allergenicity of foods, and effects via modulation of the intestinal microbiota and their metabolites. This editorial review provides a brief overview of recent developments related to nutrition and the development and management of allergic diseases.