Dietary and Nutritional Influences on Allergy Prevention

• Published in: Current treatment options in allergy Vol. 5; no. 4; pp. 356 - 373
• Main Author: Gordon, Bruce R.
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 01.12.2018; Springer Nature B.V
• Subjects: Adults; Age; Allergies; Allergology; Allergy Prevention (DY Wang; Antioxidants; Asthma; Diet; Dietary minerals; Eczema; Family Medicine; Fish oils; Flavonoids; Food allergies; Fruits; General Practice; Immune response; Medicine; Medicine & Public Health; Mothers; Nutrient deficiency; Nutrients; Nutrition research; Nutritional status; Pregnancy; Prevention; Quality of life; Rhinitis; Section Editor; Systematic review; Topical Collection on Allergy Prevention; Vitamin D; Vitamin deficiency; Vitamin E; Dietary supplement; Vitamin D; Mediterranean diet; Vitamin E; Allergic rhinitis; Allergy prevention; Eczema; Omega-3 fatty acid; Asthma
• ISSN: 2196-3053; 2196-3053
• DOI: 10.1007/s40521-018-0182-4

Purpose of Review Nutritional status has a profound effect on immune function, and vitamin D, omega-3 fats, and other nutrients have long been suspected of influencing the development of the allergic march, and the incidence and severity of allergic conditions. This review provides an overview of research and opinion published during the past decade and summarizes clinically actionable information about dietary and nutritional influences on allergy prevention. Recent Findings There is now enough evidence of effects of vitamin D, omega-3 fats, the Mediterranean diet, and antioxidants to recommend their use in routine clinical practice for prevention and treatment of allergic conditions. Summary Uncertain areas remain, especially in methods to best identify persons with specific nutritional deficiencies, and in determining optimal target levels for all essential nutrients. The potential gain in individual quality of life, especially by asthma reduction, makes achieving good nutrition a key goal for every clinician.