Division of Pharmacology, Utrecht Institute of Pharmaceutical Sciences, Faculty of science, Utrecht University, Utrecht, The Netherlands.
Veterinary Pharmacology and Therapeutics, Institute for Risk Assessment Sciences, Utrecht University, Utrecht, The Netherlands.
Handb Exp Pharmacol. 2022;268:471-486. doi: 10.1007/164_2021_480.
In the western world the prevalence of atopic diseases such as food allergies is increasing highly significantly. One of the earliest and most prevalent food allergies occurring in the first year of life is cow's milk allergy. No treatment is available and only avoidance of the cow's milk allergens prevents the occurrence of an allergic reaction. Since cow's milk allergic children have an increased risk of developing other allergies later in life, investigating nutritional strategies to prevent the development of cow's milk allergy by developing oral tolerance is of high interest. Nutritional components such as prebiotics, probiotics, synbiotics and long-chain polyunsaturated fatty acids possess potential to support the maturation of the immune system early in life that might prevent the development of cow's milk allergy. The available research, so far, shows promising results particularly on the development of eczema. However, the preventive effects of the nutritional interventions on the development of food allergy are inconclusive. Future research may benefit from the combination of various dietary components. To clarify the preventive effects of the nutritional components in food allergy more randomized clinical trials are needed.
在西方世界，特应性疾病（如食物过敏）的患病率呈显著上升趋势。在生命的第一年发生的最早和最常见的食物过敏之一是牛奶过敏。目前尚无治疗方法，只有避免摄入牛奶过敏原才能预防过敏反应的发生。由于牛奶过敏的儿童在以后的生活中发生其他过敏的风险增加，因此通过诱导口服耐受来研究预防牛奶过敏的营养策略具有重要意义。营养成分（如益生元、益生菌、合生菌和长链多不饱和脂肪酸）具有潜力支持生命早期免疫系统的成熟，从而可能预防牛奶过敏的发生。到目前为止，已有研究显示出有前景的结果，特别是在湿疹的发展方面。然而，营养干预对食物过敏发展的预防作用尚无定论。未来的研究可能受益于各种饮食成分的结合。为了更清楚地阐明营养成分在食物过敏中的预防作用，需要更多的随机临床试验。
