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Prevention of food allergy – Early dietary interventions

Research output: Contribution to journalLiterature reviewpeer-review

George Du Toit, Ru-Xin M. Foong, Gideon Lack

Original languageEnglish
JournalAllergology International
Early online date9 Sep 2016
DOIs
Accepted/In press4 Aug 2016
E-pub ahead of print9 Sep 2016

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Abstract

The prevalence of food allergy has increased over the last 30 years and remains a disease, which significantly impacts on the quality of life of children and their families. Several hypotheses have been formulated to explain the increasing prevalence; this review will focus on the hypothesis that dietary factors may influence the development of food allergy. Historically, the prevention of food allergy has focused on allergen avoidance. However, recent findings from interventional studies have prompted a shift in the mind set from avoidance to early introduction of potentially allergenic foods. This review aims to facilitate a better understanding of contemporary research studies that make use of early introduction of common allergenic foods into infant diets as a preventative strategy against the development of food allergy.

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