饮食成分与肠道菌群合作,调节食物过敏
Jiaxi Yan1, Li Niu1, Wei Wang2
1College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Shijiazhuang, Hebei 050018, PR China.
Food chemistry
|December 6, 2025
概括
越来越多的食物过敏与饮食有关. 本综述探讨了肠道微生物群和饮食成分如何影响食物过敏,突出了预防和治疗的潜在干预措施.
科学领域:
- 免疫学 免疫学 免疫学
- 胃肠病学 胃肠病学
- 营养科学 营养科学
背景情况:
- 由于复杂的遗传,环境,免疫和饮食因素,全球食物过敏的患病率正在增加.
- 肠粘膜免疫和肠道微生物群在食物过敏的发展和调节中起着至关重要的作用.
研究的目的:
- 系统地审查食物过敏发展背后的机制.
- 总结饮食成分对食物过敏的影响.
- 确定食物过敏中饮食和肠道微生物群之间的相互作用的研究差距.
主要方法:
- 系统的文献审查.
- 对肠粘膜免疫和肠道微生物群的研究分析.
- 对饮食成分及其对过敏性疾病的影响的研究评估.
主要成果:
- 饮食成分通过宿主,肠道微生物群和代谢物调节过敏疾病,显示双向调节效应.
- 碳水化合物,不和脂肪酸,维生素,矿物质,植物化合物和益生菌等特定营养素可以改善过敏症状.
- 关于饮食成分和肠道微生物群之间的协同作用的研究有限.
结论:
- 针对微生物群调节的饮食干预措施在预防和治疗食物过敏方面具有重要的科学和临床潜力.
- 需要进一步的研究来阐明饮食,肠道微生物群和食物过敏之间的复杂相互作用.
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