Effects of Early Diet on the Prevalence of Allergic Disease in Children: A Systematic Review and Meta-Analysis

Wang, Shumin; Yin, Pingping; Yu, Leilei; Tian, Fengwei; Chen, Wei; Zhai, Qixiao

doi:10.1016/j.advnut.2023.10.001

Cited by 7 publications

(3 citation statements)

References 102 publications

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“…Given the unlikelihood of genetic predispositions being the only factor responsible, it is more appropriate to explain this significant rising trend by alterations in environmental factors. The changes in dietary patterns and practices in recent decades appear to be a credible environmental explanation, as shown by several studies [9][10][11][12][13]. In addition, based on the diet hypothesis, nutrients and food components may have a significant impact on the immune system and pathways related to allergic inflammation [12].…”

Section: Introductionmentioning

confidence: 96%

“…The changes in dietary patterns and practices in recent decades appear to be a credible environmental explanation, as shown by several studies [9][10][11][12][13]. In addition, based on the diet hypothesis, nutrients and food components may have a significant impact on the immune system and pathways related to allergic inflammation [12]. This influence can occur directly or indirectly through the modulation Pharmaceuticals 2024, 17, 670 2 of 31 of gut microbiota [14,15].…”

Section: Introductionmentioning

confidence: 97%

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Dietary Polyphenols, Plant Metabolites, and Allergic Disorders: A Comprehensive Review

Farhan,

Rizvi,

Aatif

et al. 2024

Pharmaceuticals

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Given the ongoing rise in the occurrence of allergic disorders, alterations in dietary patterns have been proposed as a possible factor contributing to the emergence and progression of these conditions. Currently, there is a significant focus on the development of dietary therapies that utilize natural compounds possessing anti-allergy properties. Dietary polyphenols and plant metabolites have been intensively researched due to their well-documented anti-inflammatory, antioxidant, and immunomodulatory characteristics, making them one of the most prominent natural bioactive chemicals. This study seeks to discuss the in-depth mechanisms by which these molecules may exert anti-allergic effects, namely through their capacity to diminish the allergenicity of proteins, modulate immune responses, and modify the composition of the gut microbiota. However, further investigation is required to fully understand these effects. This paper examines the existing evidence from experimental and clinical studies that supports the idea that different polyphenols, such as catechins, resveratrol, curcumin, quercetin, and others, can reduce allergic inflammation, relieve symptoms of food allergy, asthma, atopic dermatitis, and allergic rhinitis, and prevent the progression of the allergic immune response. In summary, dietary polyphenols and plant metabolites possess significant anti-allergic properties and can be utilized for developing both preventative and therapeutic strategies for targeting allergic conditions. The paper also discusses the constraints in investigating and broad usage of polyphenols, as well as potential avenues for future research.

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Section: Introductionmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 97%

Dietary Polyphenols, Plant Metabolites, and Allergic Disorders: A Comprehensive Review

Farhan,

Rizvi,

Aatif

et al. 2024

Pharmaceuticals

View full text Add to dashboard Cite

show abstract

“…Assuming that modifications in genetic predispositions over such a time frame are unlikely, this dramatic upward trend should rather be attributed to changing environmental factors. Dietary patterns and habits seem to be a plausible environmental explanation since they have undergone significant changes in the last decades [13][14][15][16][17][18][19]. Moreover, according to the "diet hypothesis", nutrients and food components may play a fundamental role in the development of allergic diseases by influencing the immune system and allergic inflammation pathways either directly or through the influence on gut microbiota, and thus may promote or protect against allergic diseases [20][21][22][23][24][25].…”

Section: Introductionmentioning

confidence: 99%

Dietary Polyphenols—Natural Bioactive Compounds with Potential for Preventing and Treating Some Allergic Conditions

Dębińska,

Sozańska

2023

Nutrients

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In light of the constantly increasing prevalence of allergic diseases, changes in dietary patterns have been suggested as a plausible environmental explanation for the development and progression of these diseases. Nowadays, much attention has been paid to the development of dietary interventions using natural substances with anti-allergy activities. In this respect, dietary polyphenols have been studied extensively as one of the most prominent natural bioactive compounds with well-documented anti-inflammatory, antioxidant, and immunomodulatory properties. This review aims to discuss the mechanisms underlying the potential anti-allergic actions of polyphenols related to their ability to reduce protein allergenicity, regulate immune response, and gut microbiome modification; however, these issues need to be elucidated in detail. This paper reviews the current evidence from experimental and clinical studies confirming that various polyphenols such as quercetin, curcumin, resveratrol, catechins, and many others could attenuate allergic inflammation, alleviate the symptoms of food allergy, asthma, and allergic rhinitis, and prevent the development of allergic immune response. Conclusively, dietary polyphenols are endowed with great anti-allergic potential and therefore could be used either for preventive approaches or therapeutic interventions in relation to allergic diseases. Limitations in studying and widespread use of polyphenols as well as future research directions are also discussed.

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Terpenoids, a Rising Star in Bioactive Constituents for Alleviating Food Allergy: A Review about the Potential Mechanism, Preparation, and Application

Hu,

Meng,

et al. 2024

J. Agric. Food Chem.

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Food allergies affect approximately 2.5% of the global population, with a notable increase in prevalence observed each year. Terpenoids, a class of natural bioactive constituents, have been widely utilized in the management of immune-and inflammation-related disorders, and their potential in alleviating food allergies is increasingly being recognized. This article summarizes various terpenoids derived from plant, fungal, and marine sources. Among them, triterpenoids, such as oleanolic acid, ursolic acid, and lupeol, possess the highest proportion and bioactivity in alleviating food allergy. Additionally, the mechanisms by which terpenoids may mitigate allergic diseases were categorically outlined, focusing on their roles in epithelial mucosal barrier function, immunomodulatory effects during the sensitization phase, inhibition of effector cells, oxidative stress, and regulation of microbial homeostasis. Finally, the advantages and limitations of natural extraction and artificial synthesis methods were compared, and the application of terpenoids in the food industry were also discussed. This article serves as a useful reference for the development of methods or functional foods based on terpenoids, which could represent a promising avenue for alleviating food allergy.

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Effects of Early Diet on the Prevalence of Allergic Disease in Children: A Systematic Review and Meta-Analysis

Cited by 7 publications

References 102 publications

Dietary Polyphenols, Plant Metabolites, and Allergic Disorders: A Comprehensive Review

Dietary Polyphenols, Plant Metabolites, and Allergic Disorders: A Comprehensive Review

Dietary Polyphenols—Natural Bioactive Compounds with Potential for Preventing and Treating Some Allergic Conditions

Terpenoids, a Rising Star in Bioactive Constituents for Alleviating Food Allergy: A Review about the Potential Mechanism, Preparation, and Application

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