Does maternal fermented dairy products consumption protect against cow's milk protein allergy in toddlers?

Koksal, Zeynep Gulec; Uysal, Pınar; Mercan, Adnan; Bese, Simge Atar; Erge, Duygu

doi:10.1016/j.anai.2022.12.024

Cited by 2 publications

(2 citation statements)

References 31 publications

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“…The fermentation of dairy products has been proposed as a method of reducing allergenicity [ 43 ] and has been used effectively to increase tolerance in children with milk allergy [ 44 ]. Koksal and colleagues have proposed that pregnant and lactating mothers should consume trahanas and other fermented dairy products to protect their infants from cow’s milk allergy [ 45 ]. Greek pediatricians practicing in urban areas tended to delay slightly the introduction of other fermented dairy products, such as traditional yogurt, suggesting their introduction at around the 1st year of age for low-risk infants, or even later for infants at high risk of allergy.…”

Section: Discussionmentioning

confidence: 99%

Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk

Vassilopoulou,

Feketea,

Pagkalos

et al. 2024

Nutrients

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Aim: To investigate the routine guidance provided by pediatricians concerning the timing of complementary feeding (CF) for both healthy infants and those at a heightened risk of allergies. Methods: A total of 233 pediatricians participated in an anonymous online survey that included questions about demographics and recommendations for CF. Specifically, they provided guidance on the types of foods, preparation methods, supplements, time intervals for introducing new foods to infants at low and high allergy risk, and delayed food introductions for high-risk cases. Results: The respondents advised introducing certain foods at specific ages: fruits, starchy non-gluten grains, vegetables, olive oil, and meat were appropriate at 6 months; gluten-rich grains at 7 months; yogurt, hard-boiled eggs, and legumes at 8 months; fish at 8.5 months; and nuts at 9 months. Pediatricians, especially those with less than 15 years of practice, often introduced egg, seafood, gluten-rich grains, legumes, and nuts earlier for high-risk infants. Parenthood and male gender were associated with the earlier introduction of eggs and grains. Conclusions: Greek pediatricians follow a structured food introduction schedule for CF in infants. Interestingly, they tend to delay the introduction of common food allergens and recommend longer intervals between introducing new foods, particularly for high-risk infants. Key Notes: Despite recent evidence-based indications on healthy complementary feeding strategies for infants, discrepancies persist among pediatricians regarding food choices and the order and timing of food introduction, both for healthy infants and those at risk of allergy. Guidance on complementary feeding by pediatricians is influenced by their individual characteristics. Pediatricians tend to delay the introduction of common food allergens and recommend longer intervals between introducing new foods, particularly for high-risk infants.

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Section: Discussionmentioning

confidence: 99%

Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk

Vassilopoulou,

Feketea,

Pagkalos

et al. 2024

Nutrients

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“…Recently, fermented dairy products (e.g., yogurt, kefir, buttermilk, and others) have been perceived as showing beneficial health effects [1][2][3][4]. The literature data have been proven to emphatically reduce the incidence of health problems, including obesity, metabolic disorders, and cardiovascular diseases [5][6][7]. Enrichment of milk-fermented products with fruit, juice, pomace, or extracts rich in plant bioactive compounds is a promising direction to serve consumers with new attractive products with extended pro-health value [8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart

Wróblewska,

Kuliga,

Wnorowska

2023

Molecules

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Fermented dairy products (e.g., yogurt, kefir, and buttermilk) are significant in the dairy industry. They are less immunoreactive than the raw materials from which they are derived. The attractiveness of these products is based on their bioactivity and properties that induce immune or anti-inflammatory processes. In the search for new solutions, plant raw materials with beneficial effects have been combined to multiply their effects or obtain new properties. Polyphenols (e.g., flavonoids, phenolic acids, lignans, and stilbenes) are present in fruit and vegetables, but also in coffee, tea, or wine. They reduce the risk of chronic diseases, such as cancer, diabetes, or inflammation. Hence, it is becoming valuable to combine dairy proteins with polyphenols, of which epigallocatechin-3-gallate (EGCG) and chlorogenic acid (CGA) show a particular predisposition to bind to milk proteins (e.g., α-lactalbumin β-lactoglobulin, αs1-casein, and κ-casein). Reducing the allergenicity of milk proteins by combining them with polyphenols is an essential issue. As potential ‘metabolic prebiotics’, they also contribute to stimulating the growth of beneficial bacteria and inhibiting pathogenic bacteria in the human gastrointestinal tract. In silico methods, mainly docking, assess the new structures of conjugates and the consequences of the interactions that are formed between proteins and polyphenols, as well as to predict their action in the body.

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Does maternal fermented dairy products consumption protect against cow's milk protein allergy in toddlers?

Cited by 2 publications

References 31 publications

Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk

Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk

Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart

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