Challenges of Milk, Egg and Food Allergy in Early Age

Dear Colleagues,

Food allergy (FA) is a significant health issue that affects up to 6–8% of children worldwide. It presents as a heterogeneous clinical spectrum, ranging from mild reactions to severe anaphylaxis, and is often burdened by a significant reduction in the quality of life of both children and their parents.  Historically, food allergy has often been characterized by presentation in the early stages of atopic march and the achievement of spontaneous tolerance by early school age for food allergens such as cow's milk and hen’s eggs. However, in some cases, food allergy  persists  over  time,  leading  to  an increased  risk  of  life-threatening  reactions.  Aside from the traditional approach, which involves avoiding the offending foods, a novel paradigm shift is currently under way, with the spread of oral tolerance induction as a concept in allergy therapy. Thus, in recent years, the dietary management of allergic diseases has  shifted from a passive approach, consisting of an elimination diet to relieve symptoms, to a “proactive” approach, introducing the possibility of also actively modulating the immune system by dietary interventions. The objective of this proposed Special Issue on “Challenges  of  Milk, Egg and Food Allergy in Early Age Heath” is to publish an overview of the current body of evidence on the latest nutritional epidemiological, pathogenetic, and diagnostic findings on food allergies,  and the role of nutrition in this disease, particularly in early age children

Prof. Dr. Antonella Muraro
Prof. Dr. Giovanni Battista Pajno
Dr. Cesar Martin Bozzola
Guest Editors

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