Dietary components cooperate with intestinal flora to regulate food allergy

Global prevalence of food allergies is rising, which results from a combination of genetic, environmental, immune, and dietary factors. This paper systematically reviews mechanisms of food allergy, including the effects of intestinal mucosal immunity and gut microbiota. We also summarize the role of dietary components in the development of food allergies. Studies have shown that dietary components can modulate allergic diseases through the host, gut microbiota, and metabolites, thereby exerting a bidirectional regulatory effect on allergic outcomes. Specifically, certain dietary ingredients, such as carbohydrates, unsaturated fatty acids, vitamins, minerals, plant compounds, and probiotics, have been shown to significantly improve allergy symptoms. However, current research on synergistic effects between dietary components and intestinal microbiota remains limited. Therefore, in-depth exploration needs to provide a scientific basis for dietary interventions targeting microbiota regulation. Such research would hold significant scientific value and clinical relevance for the prevention and treatment of food allergies.