Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Prevention

Prevention The development of food allergy depends on several factors, including genetic factors and early exposure to allergenic proteins in the diet, food protein uptake and handling, and the development of tolerance. Many hypotheses, as regards the possible causal relationships, have been raised during the past few years, including the hygiene theory, the role of bacterial gut flora, and the potential effect of different cytokines in breast milk. Although interesting, these are mainly speculations based on non-interventional and often retrospective/cross-sectional studies including small study populations. These theories remain to be documented in proper, controlled and prospective studies. Breastfeeding and the late introduction of solid foods (>4 months) is associated with a reduced risk of food allergy, atopic dermatitis, and recurrent wheezing and asthma in early childhood. In all infants, breastfeeding should be encouraged for 4-6 months. In high-risk infants a documented extensively hydrolysed formula is recommended if exclusive breastfeeding is not possible for the first 4 months of life. There is no evidence for preventive dietary intervention neither during pregnancy nor lactation. Preventive dietary restrictions after the age of 4-6 months are not scientifically documented. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Current Opinion in Allergy and Clinical Immunology Wolters Kluwer Health

Prevention

Download PDF
8 pages

Loading next page...
 
/lp/wolters-kluwer-health/prevention-bOGFIpB7Bo

References

References for this paper are not available at this time. We will be adding them shortly, thank you for your patience.

Copyright
Copyright © 2001 by Lippincott Williams & Wilkins. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without either the prior written permission of the Publisher or a licence permitting restricted copying issued in the UK by the Copyright Licensing Authority and in the USA by the Copyright Clearance Center. Applications for permission should be addressed to the International Rights Department, Lippincott Williams & Wilkins, 227 East Washington Square, Philadelphia, PA 19106-380, USA, or faxed to (+1) 215 238 4419. 1528-4050/01.
ISSN
1528-4050
eISSN
1473-6322

Abstract

The development of food allergy depends on several factors, including genetic factors and early exposure to allergenic proteins in the diet, food protein uptake and handling, and the development of tolerance. Many hypotheses, as regards the possible causal relationships, have been raised during the past few years, including the hygiene theory, the role of bacterial gut flora, and the potential effect of different cytokines in breast milk. Although interesting, these are mainly speculations based on non-interventional and often retrospective/cross-sectional studies including small study populations. These theories remain to be documented in proper, controlled and prospective studies. Breastfeeding and the late introduction of solid foods (>4 months) is associated with a reduced risk of food allergy, atopic dermatitis, and recurrent wheezing and asthma in early childhood. In all infants, breastfeeding should be encouraged for 4-6 months. In high-risk infants a documented extensively hydrolysed formula is recommended if exclusive breastfeeding is not possible for the first 4 months of life. There is no evidence for preventive dietary intervention neither during pregnancy nor lactation. Preventive dietary restrictions after the age of 4-6 months are not scientifically documented.

Journal

Current Opinion in Allergy and Clinical Immunology – Wolters Kluwer Health

Published: Jun 1, 2001

There are no references for this article.