Food allergies can have a major influence on a person's diet, potentially leading to nutritional deficiencies. Allergies are an immune system response that occurs shortly after consuming a certain food, and even a small amount of the allergen can cause digestive issues, hives, or inflammation of the respiratory tract. In some cases, the reaction can be life-threatening. To reduce the risk of allergies, dietary modulation of nutritional factors using prebiotic, probiotic and symbiotic preparations is recommended.
Increasing intake of n-3 polyunsaturated fatty acids (PUFAs) and decreasing intake of n-6 PUFAs can help reduce the occurrence of allergies. Vitamin D has also been found to affect several mechanisms that promote immune tolerance. When eating out, it is essential to inform the waiter or chef about food allergies and make sure that the food does not contain any allergens. The most common food allergens are peanuts, nuts, eggs, cow's milk, wheat, sesame, fish, shellfish, and soy. To prevent allergic reactions, it is important to avoid these foods.
Food production and cooking methods can also affect the natural microbial load of food and the immune system. The prevalence of food allergies in infants is approximately 6%, but this decreases during the first decade. Peanut allergy is one of the most common allergies in older children, with only about one in four children outgrowing it as they age. There is debate about the ideal age for introducing potentially allergenic foods into a baby's diet. Children with multiple food allergies may have mild immunodeficiency and subtle enteropathy.
To prevent allergic reactions, it is important to know and avoid the foods that cause signs and symptoms. Studies have also found that children who are allergic to milk are at greater risk of poor bone growth and tend to have a shorter height than children without food allergies. It is important for those with food allergies to be aware of their dietary requirements and take steps to ensure their safety when eating out or preparing meals at home. Prebiotic, probiotic and symbiotic preparations can help reduce the risk of allergies by modulating nutritional factors. Increasing intake of n-3 PUFAs and decreasing intake of n-6 PUFAs can also help reduce the occurrence of allergies. Vitamin D has been found to affect several mechanisms that promote immune tolerance.
It is essential to inform waiters or chefs about food allergies when dining out and avoid common allergens such as peanuts, nuts, eggs, cow's milk, wheat, sesame, fish, shellfish and soy.
