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Food hypersensitivity and allergic diseases.

R K Chandra1

  • 1Memorial University of Newfoundland, Janeway Child Health Centre, St John's, Newfoundland, Canada. rkchandra_2000@yahoo.com

European Journal of Clinical Nutrition
|July 27, 2002
PubMed
Summary

Allergic disease is rising in children. Preventive strategies like prolonged breastfeeding and delayed food introduction can significantly reduce the incidence of eczema and asthma in infants.

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Area of Science:

  • Pediatrics
  • Allergology
  • Immunology

Background:

  • Allergic diseases are a significant cause of childhood morbidity, with increasing prevalence globally.
  • The typical progression of allergic conditions includes food hypersensitivity, gastrointestinal issues, atopic eczema, asthma, and hay fever.
  • Risk factors include genetics, early exposure to allergens, and environmental triggers like dust mites and tobacco smoke.

Purpose of the Study:

  • To identify key preventive strategies for reducing the incidence of allergic diseases in infants.
  • To evaluate the effectiveness of interventions such as breastfeeding and dietary modifications in high-risk infants.

Main Methods:

  • Review of epidemiological data on allergic disease trends.
  • Analysis of factors influencing the development of allergic conditions.
  • Evaluation of the impact of specific preventive measures on infant health outcomes.

Main Results:

  • Prolonged breastfeeding, use of partially hydrolyzed whey formula, delayed introduction of allergenic foods, and avoidance of inhalant allergens are associated with reduced incidence of eczema and asthma.
  • These interventions are particularly effective in high-risk infants.
  • Preventive measures demonstrate significant cost-effectiveness.

Conclusions:

  • Early life interventions, including breastfeeding and dietary management, are crucial for preventing allergic diseases in children.
  • Community-level adoption of these cost-effective strategies is recommended to mitigate the rising burden of allergic conditions.

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