Role of the dietary components in food allergy: A comprehensive review. (30th August 2022)

• Record Type: Journal Article
• Authors: Yang, Hui; Qu, Yezhi; Gao, Yaran; Sun, Shuyuan; Ding, Ruixue; Cang, Weihe; Wu, Rina; Wu, Junrui
• Is Part Of: Food chemistry. Volume 386(2022)
• Publication Date: 2022-08-30
• Subjects: Food allergy -- Lipids -- Sugars -- Polyphenols -- Vitamins; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132762
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Some oligo-and polysaccharide components have anti-allergic effects. Glycation can influence the affinity of allergens for specific IgE antibodies. Lipids exert regulatory effects on the allergenic properties of proteins. Polyphenols hold promise as anti-allergy agents capable of influencing the process of allergic sensitization. There is no consensus on the relationship between vitamin D and food allergy. Abstract: Currently, the increasing incidence of food allergy is considered a major public health and food safety concern. Importantly, food-induced anaphylaxis is an acute, life-threatening, systemic reaction with varied clinical presentations and severity that results from the release of mediators from mast cells and basophils. Many factors are blamed for the increasing incidence of food allergy, including hygiene, microbiota (composition and diversity), inopportune complementary foods (a high-fat diet), and increasing processed food consumption. Studies have shown that different food components, including lipids, sugars, polyphenols, and vitamins, can modify the immunostimulating properties of allergenic proteins and change their bioavailability. Understanding the role of the food components in allergy might improve diagnosis, treatment, and prevention of food allergy. This review considers the role of the dietary components, including lipids, sugars, polyphenols, and vitamins, in the development of food allergy as well as results of mechanistic investigations in in vivo and in vitro models.