Occurrence Of Food Allergy Research Articles

The potential of orally exposed risk factors and constituents aggravating food allergy: Possible mechanism and target cells.

Food allergy is a significant concern for the health of humans worldwide. In addition to dietary exposure of food allergens, genetic and environmental factors also play an important role in the development of food allergy. However, only the tip of the iceberg of risk factors in food allergy has been identified. The importance of food allergy caused by orally exposed risk factors and constituents, including veterinary drugs, pesticides, processed foods/derivatives, nanoparticles, microplastics, pathogens, toxins, food additives, dietary intake of salt/sugar/total fat, vitamin D, and therapeutic drugs, are highlighted and discussed in this review. Moreover, the epithelial barrier hypothesis, which is closely associated with the occurrence of food allergy, is also introduced. Additionally, several orally exposed risk factors and constituents that have been reported to disrupt the epithelial barrier are elucidated. Finally, the possible mechanisms and key immune cells of orally exposed risk factors and constituents in aggravating food allergy are overviewed. Further work should be conducted to define the specific mechanism by which these risk factors and constituents are driving food allergy, which will be of central importance to the targeted therapy of food allergy.

The chemistry of gut microbiome-derived lipopolysaccharides impacts on the occurrence of food allergy in the pediatric age.

Introduction: Food allergy (FA) in children is a major health concern. A better definition of the pathogenesis of the disease could facilitate effective preventive and therapeutic measures. Gut microbiome alterations could modulate the occurrence of FA, although the mechanisms involved in this phenomenon are poorly characterized. Gut bacteria release signaling byproducts from their cell wall, such as lipopolysaccharides (LPSs), which can act locally and systemically, modulating the immune system function. Methods: In the current study gut microbiome-derived LPS isolated from fecal samples of FA and healthy children was chemically characterized providing insights into the carbohydrate and lipid composition as well as into the LPS macromolecular nature. In addition, by means of a chemical/MALDI-TOF MS and MS/MS approach we elucidated the gut microbiome-derived lipid A mass spectral profile directly on fecal samples. Finally, we evaluated the pro-allergic and pro-tolerogenic potential of these fecal LPS and lipid A by harnessing peripheral blood mononuclear cells from healthy donors. Results: By analyzing fecal samples, we have identified different gut microbiome-derived LPS chemical features comparing FA children and healthy controls. We also have provided evidence on a different immunoregulatory action elicited by LPS on peripheral blood mononuclear cells collected from healthy donors suggesting that LPS from healthy individuals could be able to protect against the occurrence of FA, while LPS from children affected by FA could promote the allergic response. Discussion: Altogether these data highlight the relevance of gut microbiome-derived LPSs as potential biomarkers for FA and as a target of intervention to limit the disease burden.

Knowledge and Awareness About Food Allergy Among Mothers With Allergic Children in the Aseer Region, Saudi Arabia.

Introduction Food allergies have become a significant health concern worldwide, affecting individuals of all age groups. It is particularly challenging for parents who have children diagnosed with food allergies, as they bear the responsibility of managing their child's condition and ensuring their safety. This study aimed to assess the knowledge and awareness about food allergies among mothers with allergic children in the Aseer region, Saudi Arabia. Methodology A cross-sectional study design was employed, and data were collected through a structured questionnaire administered to 400 mothers. The participants were selected through convenience sampling. Descriptive statistics, including frequencies and percentages, were used to summarize the demographic characteristics, knowledge and awareness levels, prevalence of allergenic foods, manifestations of food allergies, and factors influencing food allergies. Chi-squared tests were conducted to assess associations between variables. Results The study revealed a balanced representation across different age groups among the surveyed mothers, with the highest proportion falling in the 31-40 years range. A significant proportion of mothers had a university education, indicating a relatively higher level of education among the participants. The majority of mothers were employed in governmental positions, followed by housewives and those working in the private sector. Regarding knowledge and awareness, a substantial percentage of mothers correctly identified key aspects of food allergies. However, knowledge gaps were observed, particularly in understanding the hereditary nature. The prevalence of allergenic foods varied, with seafood (fish, shrimp, and tuna) emerging as the most commonly reported allergenic foods, followed by eggs, milk, wheat, chocolate, fruits, nuts, and other food types. Manifestations associated with food allergies were reported, including skin, respiratory, eye, nasal, gastrointestinal, and other symptoms.The associations between different feeding methods and the occurrence of medically diagnosed food allergies were found to be non-significant. However, having other children with food allergies showed a highly significant association with the occurrence of food allergies in the current child. The age of introducing solid food did not demonstrate a significant association with the occurrence of food allergies. Conclusion This study provides insights into the knowledge and awareness about food allergies among mothers with allergic children in the Aseer region, Saudi Arabia. While mothers demonstrated a reasonable understanding of food allergies, knowledge gaps were identified, particularly regarding the hereditary nature. The prevalence of allergenic foods aligns with previous studies, although variations across populations should be considered. The manifestations reported by the participants corroborate known allergic reactions, necessitating further analysis.

Gestational and Early Life Risk Factors for Childhood Food Allergies

Aim(s) The prevalence of food allergy among children has risen steadily over the past two decades, with 4 to 6% of children having at least one type of food allergy.[1,2] We investigated whether the occurrence of food allergies in childhood were related to factors known to influence the early microbiome and implicated in immune training (e.g., delivery mode, antibiotic use, proximity to a farm). We also assessed maternal consumption of foods during pregnancy for which children become allergic and maternal history of food allergies. Methods Participants, enrolled in the New Hampshire Birth Cohort Study, included 2,011 women with a singleton pregnancy and their offspring. We used Cox Proportional Hazards models to estimate the risk of a medical diagnosis of food allergies during the first five years of life in relation to maternal-infant characteristics, adjusted for potentially confounding factors. Results A greater risk of food allergies was associated with cesarean delivery (HR = 1.99; 95% CI: 1.06, 3.74) and prenatal antibiotic use (HR = 2.29; 95% CI: 1.15, 4.56). Daycare attendance (HR: 0.27; 95% CI: 0.15, 0.47) was inversely associated with risk. Children of mothers with a history of food allergies, consuming tree nuts or eggs during pregnancy and those living near a farm had a higher risk and those whose mothers ate peanuts prenatally had a lower risk, but these associations could have been due to chance. Conclusion(s) Prenatal factors related to the early acquisition of the microbiome, such as method of delivery, prenatal antibiotics, and day care correlated to risk of a food allergy diagnosis among children in the first 5 years of life. Developing a clearer understanding of allergy development and its risk factors is crucial to reducing the burden of food allergies. Key words Food allergy, daycare attendance, prenatal factors, early childhood, prenatal antibiotics

Personalized approach to diagnostics and therapy of patients with psoriasis

Establishing causal relationship between allergy and psoriasis and determining appropriate sensitization profile may guide clinicians in terms of specific allergological diagnostics and personalized therapy. Our purpose was to study the occurrence of food allergy and certain sensitization profile to food allergens in patients with psoriasis, in order to establish new approaches to specific diagnosis and treatment of the disorder.The study involved patients with psoriasis vulgaris (n = 51) aged 18 to 66 years. The control group included practically healthy people matched by sex and age (n = 19). All the patients underwent allergological examination: collection of allergic history, determination of total immunoglobulin E (IgE) and eosinophilic cationic protein concentration in blood serum by means of indirect immunofluorescence analysis using Thermo Scientific Multiskan FC semi-automatic analyzer. The sensitization profiles to food and pollen allergens were also studied. Calculation and analysis of these data was carried out using Statistica 8.0 software package.Concentration of total immunoglobulin E in blood serum in the group of patients with psoriasis was 57.9 IU/ml (31.6-135.1) compared to control group, with 45.1 IU/ml (23.4-144.0). The levels of serum eosinophilic cationic protein was 8.6 ng/ml (4.6-20.3) in the patients with psoriasis, being 7.9 ng/ml (4.6-27.1) in controls. When studying the spectrum of sensitization to food allergens in patients with psoriasis, some specific features were revealed. E.g., sensitization to cow’s milk was detected in 33.3% (n = 17); to beef, in 39.2% of cases (n = 20), to whole chicken egg – 29.4% (n = 15), to chicken, in 39.2% (n = 20); to wheat flour, 37.2% (n = 19); to rye flour, in 31.4% (n = 16); to rice and buckwheat, 21.6% (n = 11), to yeast, in 23.5% of the patients (n = 12). Upon administration of individual elimination diet for 1 month, we observed a decrease or complete regression of itching, decreased severity of infiltration, hyperemia and peeling in the foci of psoriatic skin lesions in 68% of the cases. Normal concentration of total immunoglobulin E and eosinophilic cationic protein in blood serum of patients with psoriasis combined with positive results of skin-prick tests and elimination effect presumes a participation of non-atopic immune pathologies when triggering allergy in psoriatic disease.

Timing of food introduction to the infant diet and risk of food allergy: a systematic review and Meta-analysis

Objective: To evaluate the relationship between the timing of complementary feeding for infants and the occurrence of food allergy. Methods: The PubMed, Cochrane Library, China National Knowledge Infrastructure (CNKI), and WanFang Data database were searched for randomized controlled trials (RCTs) about the effects of early introduction of complementary foods in infants on the occurrence of food allergy. Papers published from the establishment of the databases to December 31, 2019 were extracted. The quality of the selected literature was evaluated using the risk-of-bias (ROB) tools in the Cochrane Handbook, and the RevMan 5.3 software was used for meta-analysis. For the complementary food analyzed in a few reports in literature, a systematic review was conducted. Results: A total of 8 RCTs were extracted, and the systematic review and Meta-analysis were carried out according to food types. The results of Meta-analysis showed that compared with late introduction (after 6 months of age), early introduction (before 6 months of age) of eggs (RR=0.60, 95%CI 0.46-0.79) could reduce the risk of egg allergy in infants. The subgroup analysis of the six studies about eggs demonstrated that in infants with a prior or family history of allergic diseases, the introduction of eggs before 6 months of age was associated with reduced risk of egg allergy (RR=0.55, 95%CI 0.40-0.75), and the introduction of raw eggs (RR=0.67, 95%CI 0.49-0.93) and small amount of eggs (equivalent to weekly protein 0-4 g) (RR=0.55, 95%CI 0.36-0.85) before 6 months of age were also associated with reduced risk of egg allergy. In addition, egg supplementation during 4-6 months of age reduced the occurrence of egg allergy compared with supplementation before 4 months of age (RR=0.58, 95%CI 0.43-0.78). The systematic review found no conclusive relationship between early peanut introduction and peanut allergy, nor the correlation between early cow's milk protein introduction and cow's milk protein allergy (P>0.05). Conclusion: Early introduction (before 6 months of age) of eggs in infants' complementary foods can prevent infant egg allergy, but the limitations of the study need to be considered.

Gut Microbiota as a Target for Preventive and Therapeutic Intervention against Food Allergy.

The gut microbiota plays a pivotal role in immune system development and function. Modification in the gut microbiota composition (dysbiosis) early in life is a critical factor affecting the development of food allergy. Many environmental factors including caesarean delivery, lack of breast milk, drugs, antiseptic agents, and a low-fiber/high-fat diet can induce gut microbiota dysbiosis, and have been associated with the occurrence of food allergy. New technologies and experimental tools have provided information regarding the importance of select bacteria on immune tolerance mechanisms. Short-chain fatty acids are crucial metabolic products of gut microbiota responsible for many protective effects against food allergy. These compounds are involved in epigenetic regulation of the immune system. These evidences provide a foundation for developing innovative strategies to prevent and treat food allergy. Here, we present an overview on the potential role of gut microbiota as the target of intervention against food allergy.

Prognostic accuracy of clinical signs and diagnostic tests in cow's milk allergy in newborns

The aim of the study was to explore the correlation between clinical signs and confirmatory tests for cow's milk allergy (CMA) in the neonatal period and their relation to family history and the occurrence of food allergies in the postneonatal period. The medical documentation of 361 newborns with suspected CMA and exclusion of other comorbidities was analyzed. The correlations between clinical signs and methods to confirm CMA [elevated levels of total immunoglobulin E (IgE) and/or specific IgE for cow's milk, improvement after the introduction of a cow's milk-free diet and positive challenge procedure] were studied. In 90 children, the data were additionally analyzed in relation to outcome (at the age of 1-11years), evaluated by questionnaires, which inquired about signs and symptoms of food allergy, methods of CMA confirmation, and the presence of other food allergies. There was a positive correlation between exanthema and confirmed CMA in the neonatal period (R=0.184; p=<0.001; n=361), and hematochezia and confirmed CMA in the neonatal (R=0.203; p<0.001; n=361) and postneonatal period (R=0.215; p=0.042; n=90). Additional food allergies in the postneonatal period were positively correlated with neonatal CMA (R=0.275; p=0.009; n=90). No correlation was found between a positive family history of food allergies and CMA in the neonatal (R=-0.66; p=0.398; n=165) and postneonatal periods (R=0.00; p=1.000; n=116). Neonatal exanthema and hematochezia were the predominant clinical signs in neonates with CMA. Allergies to other food allergens appeared more frequently in children with CMA in the neonatal period. Neonatal CMA did not occur more frequently in families with food allergies.

Gut Microbiota as a Target for Food Allergy

ABSTRACTPurpose of review:The purpose of this review is to present an overview on the potential role of gut microbiota as target of intervention against food allergy.Recent findings:Many studies suggest a key pathogenetic role for gut microbiota modifications (dysbiosis) in food allergy development. Several factors responsible for dysbiosis have been associated with the occurrence of food allergy, such as caesarean delivery, lack of breast milk, drugs use (mainly antibiotics and gastric acidity inhibitors), antiseptic agents use, and low fibers/hight fat diet. No specific bacterial taxa have been consistently associated with food allergy, but evidence suggests that gut dysbiosis occurs even before food allergy signs and symptoms presentation. Data from animal and human studies highlight the ability of particular bacterial taxa to ferment dietary fibers for the production of short chain fatty acids that affect host immunity and help to explain their health‐promoting role.Summary:Modulation of gut microbiota composition and/or function represents a promising strategy for treatment and prevention of food allergy in childhood.

Eosinophils in patients suffering from atopic dermatitis and the relation to the occurrence of food allergy and other atopic diseases

ABSTRACTThe aim of our study is to evaluate the count of eosinophils in peripheral blood in atopic dermatitis (AD) patients older than 14 years of age and to compare it with the occurrence of some other atopic diseases and parameters. One hundred and seventy-two patients were included in the study. According to our results, in AD patients with asthma bronchiale, rhinitis, food allergy, positive family history about atopy, with permanent skin lesions, with total IgE above 200 IU/ml, with the onset of AD under 5 years of age and in patients suffering from moderate or severe form of AD, the count of eosinophils is higher than the normal level of eosinophils. The normal count of eosinophils is recorded in patients suffering from mild form of AD and in patients suffering from food sensitization.

A Review on Current Food Allergy

Nowadays food allergy is recognized as an important food safety issue and it is widely debated world-wide. So, the food industry necessity takes the greatest care to assist those, who suffer allergies to select a suitable diet with confidence. Food allergy might be true food allergy or pseudo-allergy (food intolerance). The prevalence of food allergy is estimated much lower than are perceived by the public. That occurrence of food allergy has been estimated recently at 3-4% for adults and approximately 6-8% for young children and infants in the past decade. The most common food allergens are milk, egg, tree nut, soya, fish, some fruit (pineapple, citrus) and vegetables (tomato, mushroom) other than that food containing histamine, preservative, antioxidant, colouring, flavouring and whitening agents also cause food allergic reactions in some persons. Food allergy symptoms are unique to individual and common symptoms are nausea, abdominal pain, vomiting, diarrhea and itching. If someone misunderstanding about food allergy could result unnecessary food restriction. So, it is important to know the proper facts about this condition. The main aim of this review is to discuss the recent literature on overview discussion of current food allergy. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10562 J. Food Sci. Technol. Nepal, Vol. 7 (14-21), 2012

Geographic and temporal variations in pollen exposure across Europe.

The EC-funded EuroPrevall project examined the prevalence of food allergy across Europe. A well-established factor in the occurrence of food allergy is primary sensitization to pollen. To analyse geographic and temporal variations in pollen exposure, allowing the investigation of how these variations influence the prevalence and incidence of food allergies across Europe. Airborne pollen data for two decades (1990-2009) were obtained from 13 monitoring sites located as close as possible to the EuroPrevall survey centres. Start dates, intensity and duration of Betulaceae, Oleaceae, Poaceae and Asteraceae pollen seasons were examined. Mean, slope of the regression, probability level (P) and dominant taxa (%) were calculated. Trends were considered significant at P<0.05. On a European scale, Betulaceae, in particular Betula, is the most dominant pollen exposure, two folds higher than to Poaceae, and greater than five folds higher than to Oleaceae and Asteraceae. Only in Reykjavik, Madrid and Derby was Poaceae the dominant pollen, as was Oleaceae in Thessaloniki. Weed pollen (Asteraceae) was never dominant, exposure accounted for >10% of total pollen exposure only in Siauliai (Artemisia) and Legnano (Ambrosia). Consistent trends towards changing intensity or duration of exposure were not observed, possibly with the exception of (not significant) decreased exposure to Artemisia and increased exposure to Ambrosia. This is the first comprehensive study quantifying exposure to the major allergenic pollen families Betulaceae, Oleaceae, Poaceae and Asteraceae across Europe. These data can now be used for studies into patterns of sensitization and allergy to pollen and foods.

Development of food allergies in patients with Gastroesophageal Reflux Disease treated with gastric acid suppressive medications

The prevalence of food allergy has steadily increased, especially in children. Reflux disease, a very common problem in children, is often treated with gastric acid suppressive (GAS) medications which may alter the processing of food allergens, thereby affecting oral mucosal tolerance. The purpose of this study was to determine if use of GAS medications is associated with the occurrence of food allergies in children. Using a large national commercial insurance database, we identified 4724 children aged 0-18 yrs who were diagnosed with Gastroesophageal Reflux Disease (GERD) and treated with GAS medications between January 1, 2008 and September 30, 2009. We then matched 4724 children with GERD not treated with GAS medications and 4724 children without GERD and not treated with GAS medications, at a 1:1 ratio, on age, gender and number of atopic risk factors. Patients were followed for 12 months. In comparison to the referent (children without GERD who received no GAS medications), children with GERD who were treated with GAS were more likely to be diagnosed with a food allergy (Hazard ratio (HR): 3.67, 95% CI 2.15-6.27), as were children with GERD diagnosis but who were not treated with GAS medications (HR: 2.15, 95% CI: 1.21-3.81). A direct comparison of the two GERD cohorts showed that children with GERD who were treated with GAS had a greater risk of food allergy than those with GERD who were untreated (HR, 1.68, 95%CI, 1.15-2.46). Treatment with GAS medications is associated with the occurrence of food allergy, an effect not apparently related to a diagnosis of GERD alone.

Characteristics of cow's milk proteins including allergenic properties and methods for its reduction

Composition and hygienic quality of milk determine its nutritional value and processing suitability. However, biological quality of milk depends on the content of bioactive components, which due to its health promoting properties have a positive effect on human health. Biologically active substances present in cow's milk include proteins, peptides, amino acids, sugars, vitamins, enzymes, sterols, phospholipids and fatty acids. Among these components, several proteins (lactoferrin, β -lactoglobulin, bovine serum albumin and casein) that inhibit cancer cell growth, deserve special attention. However, cow's milk contains also approximately 30 potentially allergenic proteins. The most common bovine milk allergens are casein fractions and β -lactoglobulin naturally not present in human breast milk. The aim of this study was to analyze the available literature on the characteristics of cow's milk proteins as allergens that may cause food allergies and identify methods of reducing their immunogenicity. On the basis of the available literature characteristics of cow's milk proteins and their effect on the occurrence of food allergy in human are presented. A review of the available methods of modification of animal proteins that may reduce its allergenicity was also conducted. It is possible to reduce cow's milk allergenicity in the production of dairy products by thermal, enzymatic and biotechnological techniques. The majority of subjects that demonstrate intolerance of bovine milk may safely consume fermented dairy products. Prevalence of food allergy is so high that it may be considered a disease of civilization. Therefore, attention should be paid to food technological processes that may eliminate or reduce allergenicity of cow's milk proteins.

Long-term outcomes in pediatric-onset esophageal eosinophilia

Pediatric eosinophilic esophagitis (EoE) is a newly recognized antigen-induced form of chronic esophagitis (CE). Characterization of long-term clinical outcomes in patients with pediatric EoE is needed. From histologic review of 3817 pediatric esophageal biopsy specimens from 1982-1999, we conducted a nested case-control study of patients with retrospectively identified histologic eosinophilic esophagitis (rEoE) and CE, as well as an age-matched control cohort. Participants were asked to complete validated health-related outcome questionnaires. At an average of 15 years after initial endoscopy, both cohorts (42/198 patients with rEoE and 67/468 patients with CE, as well as 100 age-matched control subjects) completed questionnaires. Compared with control subjects, quality of life was significantly decreased among patients with rEoE (P< .001) and patients with CE (P< .001). Rates of dysphagia (patients with rEoE, 49%; patients with CE, 37%; control subjects, 6%) and food impaction (patients with rEoE, 40%; patients with CE, 14%; control subjects, 3%) were significantly increased in the rEoE cohort compared with those seen in control subjects (P<.001 and P< .001, respectively). Increased esophageal eosinophil counts (odds ratio [OR], 1.6; 95% CI, 1.1-2.5; P< .05) during childhood were predictive of dysphagia during early adulthood. Food allergy (OR, 2.7; 95% CI, 1.2-6.0; P< .01), allergic rhinitis (OR, 3.5; 95% CI, 1.8-6.8; P< .001), and asthma (OR, 2.1; 95% CI, 1.04-4.3; P= .04) were associated with dysphagia. Food impaction was more common among patients with reported food allergy than among those without (OR, 3.1; 95% CI, 1.2-7.8; P= .02). Esophageal eosinophilia is associated with reduced quality of life and persistent symptoms 15 years after presentation. Increased esophageal eosinophil counts and the occurrence of food allergy and atopy in childhood increase the rate of dysphagia in young adulthood.

Genetics of food allergy

Allergic reactions to foods are an important medical problem throughout the industrialized world. The occurrence of food allergy appears to be strongly influenced by genetics, but the basis of the genetic predisposition to food allergy has not been differentiated from that for atopy in general. In addition, genetic susceptibility alone does not explain the prevalence of food allergy satisfactorily, leaving ample room to consider the importance of environmental influences (external, maternal, and gastrointestinal environment) and interactions between the host and the environment. Several features of food allergy are highlighted in this review: 1) patients with severe food allergies are overwhelmingly atopic, but food allergy occurs only in approximately 10% of patients with other atopic diseases; 2) most patients are clinically reactive to a single food, and although a substantial minority have multiple food allergies, the variety of bone fide food allergies in a given individual is limited; 3) foods contain multiple proteins whereas only a small subset are allergenic; 4) there is likely an important contribution of the environment, becoming manifest in genetically susceptible individuals.

Antineutrophil cytoplasmic antibodies, anti-Saccharomyces cerevisiae antibodies, and specific IgE to food allergens in children with inflammatory bowel diseases.

Differential diagnosis between ulcerative colitis (UC) and Crohn's disease (CD) is difficult in the initial phases in pediatric patients with inflammatory bowel diseases (IBD). This study was performed to determine the significance of anti-neutrophil cytoplasmic antibodies (ANCA) and anti-Saccharomyces cerevisiae antibodies (ASCA) in IBD. ANCA were specified with regard to their antigenic specifity, significance to the diagnosis, and correlation of titer with the disease activity. The occurrence of food allergy was questioned, too. Serum samples from 44 children with UC (n = 23) or CD (n = 21) and from disease-control children (coeliac disease, n = 21) were analyzed for IgG ANCA, ANCA target antigens, IgA and IgG ASCA, and IgE to food allergens. Results show that ANCA occur more frequently in UC than in CD and disease-control (74, 24, and 10%, respectively). The presence of ANCA does not reflect disease activity. Antigenic specificity does not differ in any group. IgA-ASCA are found more often in patients with CD (76% versus 17% in UC). The testing for both ANCA and ASCA enabled clear-cut differential diagnosis between UC and CD based on the high specificity (ANCA+ ASCA- 92.5% for UC, ANCA- ASCA+ 93.2% for CD). Specific IgE to food allergens were found in 8.7, 14.3, and 23.8% of patients with UC, CD, and coeliac disease, respectively. We conclude that combined testing of ANCA and ASCA represents a valuable tool in the differential diagnosis between UC and CD in pediatric patients, minimizing invasive diagnostic procedures. Monitoring of ANCA, its specificity, and titer determination does not bring more information. Testing for specific IgE to food allergens may be considered in individual patients.