Nutrition and allergic diseases

R.J.J. van Neerven*, Huub Savelkoul

*Corresponding author for this work

Research output: Contribution to journalEditorialAcademicpeer-review

7 Citations (Scopus)

Abstract

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.
Original languageEnglish
Article number762
JournalNutrients
Volume9
Issue number7
DOIs
Publication statusPublished - 2017

Keywords

  • (Food) allergy
  • Asthma
  • Breastfeeding
  • Eczema
  • Fatty acids
  • Nutrition
  • Pre/probiotic
  • Rhinoconjunctivitis

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