A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Inventing probiotic functional foods for patients with allergic disease
Tekijät: Laiho K, Ouwehand A, Salminen S, Isolauri E
Kustantaja: AMER COLL ALLERGY ASTHMA IMMUNOLOGY
Julkaisuvuosi: 2002
Lehti: Annals of Allergy, Asthma and Immunology
Tietokannassa oleva lehden nimi: ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY
Lehden akronyymi: ANN ALLERG ASTHMA IM
Vuosikerta: 89
Numero: 6
Aloitussivu: 75
Lopetussivu: 82
Sivujen määrä: 8
ISSN: 1081-1206
DOI: https://doi.org/10.1016/S1081-1206(10)62128-X
Tiivistelmä
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.
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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