The Potential Effect of Dietary Modifications on the Management of Food Allergies

Document Type : Review


Department of Nutrition and Dietetics, Faculty of Health Sciences, Ankara University, Kecioren/ANKARA/TURKEY


Food allergy (FA) is a significant public health problem with symptoms ranging from mild urticaria up to severe anaphylaxis. The frequency of food allergy has been rising in the last decades particularly in children where nutritional compromise can ensue together with possible development of other allergic diseases. With the developing technology and knowledge, there has been improvement in the treatment of FA. Diet is a very important factor in the management and changes in the diet of both the child and mother affect the risk of developing food allergies. Consumption of some nutrients such as omega-3 fatty acids, vitamin D, folic acid may be beneficial in preventing FA. The mechanisms proposed are mainly related to their effects on regulating the immune system. Regulatory changes in the intestinal flora, such as dietary consumption and probiotic use, are also on the agenda and show promising results approaches. Although, it has been advised to remove the allergenic food from the diet, yet recently, it has been shown that processing of allergenic foods and early consumption of allergenic foods between 4th -6th months can cause food tolerance in infants. This review aims to provide updates on the effect of adding some nutrients and dietetic changes on the management of FA.


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