SELECTED ARTICLES FROM THE RECENT LITERATURE 2005

9/27/05

Genetic and environmental risk factors for food allergy

Summary
Background - It is generally recognized that both genetic and environmental factors may play roles in the development of food allergy (FA) in children. But to what extent do such factors operate in the individual child?

Findings - This subject was reviewed by Bjorksten of the Karolinska Institute in Sweden. He said that it may be true, though not definitively proven, that the frequency of FA in children is increasing. Maternal factors which may influence the development of FA in an individual child include: 1) genetic predisposition; 2) older maternal age; 3) in utero environmental factors; 4) Caesarean section rather than vaginal delivery; 5) breast feeding or not.

Other environmental factors may increase the risk for FA: 1) increasing exposure to foods such as sesame, used increasingly in processed foods; 2) heavy use of vitamins in early childhood.

Conversely, use of probiotic bacteria in the diet of young children may decrease the likelihood of FA. The value of special infant formulas (hydrolyzed proteins) to prevent development of FA in at-risk infants is a subject of considerable current debate.

Reference
Curr Opin Allergy Clin Immunol 2005;5:249-53

Editor's Comments
Comments in this brief review are in general agreement with my impressions from reading articles by other FA experts. It is true that opinions differ about the value of special infant formulas in preventing FA in at risk infants (because of strong parental histories of atopy). However, my impression is that formulas composed of extensively hydrolyzed proteins appear to be effective in this regard (though quite expensive).

 

<-- BACK