Nutrition: Prevention of Allergies

Abstract

The development of a food allergy depends on several factors, including enetic factors and early exposure to allergenic proteins in the diet, food protein uptake and handling, and the development of tolerance.1 Chicken eggs, cow’s milk (including all dairy products), peanuts, fish, nuts, wheat and soya are foods that are most likely to induce foodspecific immunoglobulin (Ig) E sensitisation in infancy and childhood. Avoidance of food allergens is a possible mechanism for prevention. The critical stage at which the food allergen should be avoided however, is still very much debated, is it with the mother prenatally or during lactation or with the infant, during weaning or when breast milk does no longer suffice?