食物过敏
医学
过敏
心理干预
环境卫生
免疫学
精神科
作者
Sara Manti,Francesca Galletta,Chiara Lucia Bencivenga,Irene Bettini,Angela Klain,Elisabetta D’Addio,Francesca Mori,Amelia Licari,Michele Miraglia Del Giudice,Cristiana Indolfi
出处
期刊:Nutrients
[MDPI AG]
日期:2024-04-08
卷期号:16 (7): 1087-1087
摘要
Food allergy represents a global health problem impacting patients' and caregivers' quality of life and contributing to increased healthcare costs. Efforts to identify preventive measures starting from pregnancy have recently intensified. This review aims to provide an overview of the role of maternal factors in food allergy prevention. Several studies indicate that avoiding food allergens during pregnancy does not reduce the risk of developing food allergies. International guidelines unanimously discourage avoidance diets due to potential adverse effects on essential nutrient intake and overall health for both women and children. Research on probiotics and prebiotics during pregnancy as preventive measures is promising, though evidence remains limited. Consequently, guidelines lack specific recommendations for their use in preventing food allergies. Similarly, given the absence of conclusive evidence, it is not possible to formulate definitive conclusions on the supplementation of vitamins, omega-3 fatty acids (n-3 PUFAs), and other antioxidant substances. A combination of maternal interventions, breastfeeding, and early introduction of foods to infants can reduce the risk of food allergies in the child. Further studies are needed to clarify the interaction between genetics, immunological pathways, and environmental factors.
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