Epidemiologic risks for food allergy
Epidemiologic risks for food allergy
复制标题
DOI：
10.1016/j.jaci.2008.04.032
复制
发表时间：
2008-06-01
影响因子：
14.2
通讯作者：
Lack, Gideon
中科院分区：
文献类型：
--
作者：
Lack, Gideon
本文综述了食物过敏发生的可能危险因素和理论。值得注意的是，以前的策略，以防止食物过敏，通过过敏原避免在怀孕期间，母乳喂养，和婴儿期最近被称为问题。另一种假设检查与食物过敏，即卫生假说，膳食脂肪假说，抗氧化剂假说和维生素D假说。另一种假说提出，过敏原的致敏发生通过环境暴露过敏原通过皮肤和食物过敏原的消费诱导口服耐受。这一假说为湿疹和食物过敏之间的密切联系提供了可能的解释。它还提出了新的干预策略，以防止食物过敏的发展。
This article reviews possible risk factors and theories for the development of food allergy. It is noted that previous strategies to prevent food allergy through allergen avoidance during pregnancy, breast-feeding, and infancy have more recently been called into question. Alternative hypotheses are examined with respect to food allergy, namely the hygiene hypothesis, the dietary fat hypothesis, the antioxidant hypothesis, and the vitamin D hypotheses. An alternative hypothesis is proposed, suggesting that sensitization to allergen occurs through environmental exposure to allergen through the skin and that consumption of food allergen induces oral tolerance. This hypothesis provides a possible explanation for the close link between eczema and the development of food allergies. It also suggests novel interventional strategies to prevent the development of food allergies.