Inventing probiotic functional foods for patients with allergic disease



: Laiho K, Ouwehand A, Salminen S, Isolauri E

Publisher: AMER COLL ALLERGY ASTHMA IMMUNOLOGY

: 2002

 Annals of Allergy, Asthma and Immunology

: ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY

: ANN ALLERG ASTHMA IM

: 89

: 6

: 75

: 82

: 8

: 1081-1206

DOI: https://doi.org/10.1016/S1081-1206(10)62128-X


Conclusions: The increase in the prevalence of allergic disease during the past decades is likely to be explained by changes in the environment, including reduced microbial exposure and altered food consumption. Scientifically composed functional foods containing probiotics and other functional components offer a nutritional strategy for both the prevention and the management of allergic disease. Further research is needed to characterize the gut microbiota and to clarify the mechanisms of action that control specific physiologic processes not only in the evolution of allergic disease in at-risk populations but also in the management of allergic diseases.



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