Food allergy and atopic disease

Food allergy

Allergic disease is a major contributor to illnesses and mortality worldwide. Food hypersensitivity is often the first phenomenon in the allergic march that includes gastroenteropathy, eczema, asthma and hay fever. Recent evidence indicates that prevention of food hypersensitivity in early life is associated with reduction in the incidence of eczema and asthma in later childhood. Strategies for prevention include exclusive breast feeding, restriction of mother's diet during lactation, hydrolyzed formula, delayed introduction of allergenic solid foods and reduced exposure to house dust mites and tobacco smoke. This is a highly cost-beneficial and cost-effective approach.

Food allergy and nutrition in early life: implications for later health

Allergic diseases are a common cause of illness in most industrialized countries. Diet during early childhood is an important determinant of the development of allergy, particularly in high-risk infants who have a parental history of atopy. Maternal avoidance of highly-allergenic foods during pregnancy and lactation, prolonged exclusive breast-feeding, the use of a hydrolysed milk formula, and delayed introduction of dairy products, eggs, fish, nuts and soybean are associated with a lower incidence of allergic symptoms and signs. These beneficial effects are observed for as long as 18 years of age. Similarly, nutrition and physical growth are important factors that influence immunocompetence and morbidity due to infections. Small-for-gestational age low-birth-weight infants show prolonged impairment of cell-mediated immunity, antibody responses and phagocyte function. Recent studies indicate the beneficial effect of moderate amounts of Zn given in the first 6 months of life. Thus, diet and nutrition in early life are crucial for the development of allergic and infectious disease throughout childhood and into adulthood.