The Gut Microbiome and the Big Eight

Nutrients

MatthewD. Moore¹  Cassandra Suther¹  Yanjiao Zhou²  Avraham Beigelman³ 

[1] Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;Department of Medicine, University of Connecticut Health Center, Farmington, CT 06030, USA;Kipper Institute of Allergy and Immunology, Schneider Children’s Medical Center, Tel Aviv University, Tel Aviv 5891000, Israel;

关键词: food allergy;    microbiome;    dysbiosis;    short-chain fatty acids;    cow milk allergy;   

DOI  :  10.3390/nu12123728

来源: DOAJ

【 摘 要 】

Food allergies are increasing at an alarming rate, with 6.5% of the general population affected. It has been hypothesized that the increase in allergies stems from the “hygiene hypothesis”. The gut microbiome, a collection of microbiota and their genetic contents from the gastrointestinal tract, has been shown to play a part in the development of food allergies. The Food and Drug Administration requires all regulated food companies to clearly state an inclusion of the major, or “big eight” food allergens on packaging. This review is to provide information on the significant advancements related to the gut microbiome and each of the eight major food allergies individually. Establishment of causal connection between the microbiome and food allergies has uncovered novel mechanisms. New strategies are discussed to prevent future sensitization and reaction through novel treatments involving functional additives and dietary changes that target the microbiome.

【 授权许可】

Unknown