Early Introduction of Foods for Food Allergy Prevention

Koplin, Jennifer J.; Allen, Katrina J.

doi:10.1007/s40521-014-0017-x

Cited by 5 publications

(4 citation statements)

References 28 publications

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“…Triggers include food (eg nuts, egg, milk, wheat, fish, soya, shellfish, meat, lupin, buckwheat, etc), medication (eg antibiotics, especially penicillins and cephalosporins, NSAIDS, neuromuscular blocking agents and contrast media), insect stings (wasp, bee, hornet, etc), and exertion (with or without food), or maybe idiopathic. [6][7][8][9][10][11][12][13][14][15][16][17][18] Food is the most common trigger in children and medication in adults. Peanut is the most common food allergen in the USA, with buckwheat and rice common in Asia and sesame in parts of the Middle East.…”

Section: Triggersmentioning

confidence: 99%

Anaphylaxis: clinical features and GP's role in management

Sellaturay¹,

Rutkowski²,

Nasser³

2014

Prescriber

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Section: Triggersmentioning

confidence: 99%

Anaphylaxis: clinical features and GP's role in management

Sellaturay¹,

Rutkowski²,

Nasser³

2014

Prescriber

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“…The avoidance of potential allergens has long been the main goal in primary (the prevention of the development of allergy), secondary (the prevention of disease progression) and tertiary (the prevention of symptoms in allergic subjects) prevention of allergic diseases. While allergen avoidance is still the gold standard for the prevention of allergic reactions, its role in primary prevention is debated ( 11 ).…”

Section: Introductionmentioning

confidence: 99%

“…Over the last decades, there have been important changes in recommendations concerning the timing of the introduction of solid foods to infants ( 11 , 12 ). In the 1990’s allergen avoidance and late solid food introduction after 6 to 12 months of age was recommended in high-risk infants (i.e., familial predisposition, eczema) ( 3 , 11 , 12 ). This advice was based on the hypothesis of immaturity of the mucosal immunity during childhood, making sensitization towards food antigens easier ( 3 ).…”

Section: Introductionmentioning

confidence: 99%

The clinical and immunological basis of early food introduction in food allergy prevention

et al. 2023

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IgE-mediated food allergy has an estimated prevalence of 6%–10% in developed countries. Allergen avoidance has long been the main focus in the prevention of food allergy and late solid food introduction after 6–12 months of age was recommended in high-risk infants. However, the rising prevalence of food allergy despite delayed exposure to allergens and the observations that IgE-mediated sensitization to food products could even occur before the introduction of solid foods resulted in a shift towards early solid food introduction as an attempt to prevent IgE-mediated food allergy. Since then, many trials focused on the clinical outcome of early allergen introduction and overall seem to point to a protective effect on the development of IgE-mediated food allergies. For non-IgE-mediated diseases of food allergy, evidence of early food introduction seems less clear. Moreover, data on the underlying immunological processes in early food introduction is lacking. The goal of this review is to summarize the available data of immunological changes in early food introduction to prevent IgE and non-IgE mediated food allergy.

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“…Dietary proteins also affect the (in)tolerance to them, as well as the potency of the digesta to initiate intestinal immunological reactions in infants. For developing infants, it is crucial to supply foods that offer an optimal potential to establish tolerance to dietary proteins (Koplin & Allen, 2014;Rijkers et al, 2010). Therefore, proteins in IF should be well-tolerated by infants, easily digestible, and mimic breastmilk's EAA composition as closely as possible to ensure proper infant development.…”

Section: Protein Requirements For Infant Growthmentioning

confidence: 99%

Heat-induced structural modifications of plant proteins : Implications for peptide pattern and bioactivity after infant digestion

Tang

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Driven by considerations of cow's milk allergy (CMA) and lactose intolerance, as well as sustainability, plant protein-based infant formula (IF) has emerged as a prominent alternative to dairy-based options. However, this transition introduces challenges in terms of nutritional and health aspects, including the need to achieve a proper balance of essential amino acids (EAAs), ensure adequate digestibility, mitigate allergenic risks, and limit the presence of antinutritional factors (ANFs) within plant protein sources (Hertzler, Lieblein-Boff, Weiler, &

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Early Introduction of Foods for Food Allergy Prevention

Cited by 5 publications

References 28 publications

Anaphylaxis: clinical features and GP's role in management

Anaphylaxis: clinical features and GP's role in management

The clinical and immunological basis of early food introduction in food allergy prevention

Heat-induced structural modifications of plant proteins : Implications for peptide pattern and bioactivity after infant digestion

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