Polyunsaturated fatty acid supplementation in infancy for the prevention of allergy and food hypersensitivity

Schindler, Tim; Gladman, Lauren; Sinn, John; Osborn, David A

doi:10.1002/14651858.cd010112

Cited by 2 publications

(1 citation statement)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After removing duplicates, 374 titles and abstracts were assessed by two reviewers, who identified 55 records for full text assessment. Forty-one articles were subsequently excluded for a variety of reasons including: lack of a systematic search for studies addressing the outcome of food allergy [ 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 ]; no reported individual food allergy outcomes [ 56 , 57 , 58 , 59 , 60 ]; protocol or abstract only [ 61 , 62 , 63 , 64 , 65 ]; withdrawn from the literature [ 66 ]; earlier version of updated review [ 67 ]; Chinese language [ 68 ] and; unable to locate [ 69 ].…”

Section: Resultsmentioning

confidence: 99%

Overview of Evidence in Prevention and Aetiology of Food Allergy: A Review of Systematic Reviews

Lodge

Allen

Lowe

et al. 2013

IJERPH

View full text Add to dashboard Cite

The worldwide prevalence of food allergy appears to be increasing. Early life environmental factors are implicated in the aetiology of this global epidemic. The largest burden of disease is in early childhood, where research efforts aimed at prevention have been focused. Evidence synthesis from good quality systematic reviews is needed. We performed an overview of systematic reviews concerning the prevention and aetiology of food allergy, retrieving 14 systematic reviews, which covered three broad topics: formula (hydrolysed or soy) for the prevention of food allergy or food sensitization; maternal and infant diet and dietary supplements for the prevention of food allergy or food sensitization and hygiene hypothesis-related interventions. Using the AMSTAR criteria for assessment of methodological quality, we found five reviews to be of high quality, seven of medium quality and two of low quality. Overall we found no compelling evidence that any of the interventions that had been systematically reviewed were related to the risk of food allergy. Updating of existing reviews, and production of new systematic reviews, are needed in areas where evidence is emerging for interventions and environmental associations. Furthermore, additional primary studies, with greater numbers of participants and objective food allergy definitions are urgently required.

show abstract

Section: Resultsmentioning

confidence: 99%

Overview of Evidence in Prevention and Aetiology of Food Allergy: A Review of Systematic Reviews

Lodge

Allen

Lowe

et al. 2013

IJERPH

View full text Add to dashboard Cite

show abstract

Reducing Food Allergy: Is There Promise for Food Applications?

Chung¹,

Reed

2014

CPD

View full text Add to dashboard Cite

Food allergy is on the rise and has become a growing food safety concern. The main treatment is strictly avoiding allergens in the diet. However, this is difficult to do because foods are sometimes contaminated with allergens due to processing of different foods with the same machinery. For this reason, accidental ingestion of trace amount of allergenic proteins is common. For children with severe food allergy, this could be life-threatening. Food products with reduced allergenic proteins, if developed, could be beneficial and may raise the threshold of the amount of allergenic proteins required to trigger an allergic reaction. As a result, the number of serious allergic reactions may decrease. Moreover, such less allergenic products may be useful or replace regular products in studies such as oral tolerance induction or early exposure experiments, where children with severe peanut allergy are usually excluded due to their severe intolerance. This review focuses on recent findings and progress made in approaches to reduce allergenic proteins in foods. Modifying methods may include physical and chemical treatments as well as lifestyle changes and the use of supplements. We discuss the benefits and drawbacks these methods present for production of hypoallergenic food products and food allergy prevention.

show abstract

Polyunsaturated fatty acid supplementation in infancy for the prevention of allergy and food hypersensitivity

Cited by 2 publications

References 37 publications

Overview of Evidence in Prevention and Aetiology of Food Allergy: A Review of Systematic Reviews

Overview of Evidence in Prevention and Aetiology of Food Allergy: A Review of Systematic Reviews

Reducing Food Allergy: Is There Promise for Food Applications?

Contact Info

Product

Resources

About