Food products and allergy development, prevention and treatment

Détails

ID Serval
serval:BIB_C0E1D302ACC7
Type
Article: article d'un périodique ou d'un magazine.
Sous-type
Synthèse (review): revue aussi complète que possible des connaissances sur un sujet, rédigée à partir de l'analyse exhaustive des travaux publiés.
Collection
Publications
Titre
Food products and allergy development, prevention and treatment
Périodique
Current Opinion in Biotechnology
Auteur(s)
Zuercher  A. W., Fritsche  R., Corthesy  B., Mercenier  A.
ISSN
0958-1669 (Print)
Statut éditorial
Publié
Date de publication
04/2006
Volume
17
Numéro
2
Pages
198-203
Notes
Journal Article
Review --- Old month value: Apr
Résumé
In westernized countries allergic diseases have reached epidemic proportions. Food is frequently a perpetrator of allergy but, in turn, modified food and selected food ingredients can become valuable intervention tools in the fight against allergy. There are two basic approaches towards mitigation of food allergy through nutrition: to reduce the allergenicity of raw food materials by physical, chemical or genetic methods or to influence host immunity towards a non-allergic state using various food ingredients. Dietary intervention for the prevention and therapy of allergy is an emerging field where initial findings from animal studies are now being validated in human trials. Nevertheless, to consolidate the utility of such interventions, more pre-clinical and clinical studies remain necessary.
Mots-clé
Animals Food Hypersensitivity/*diet therapy/drug therapy/immunology/*prevention & control *Food, Genetically Modified Humans Probiotics/therapeutic use
Pubmed
Web of science
Création de la notice
25/01/2008 15:53
Dernière modification de la notice
03/03/2018 21:06
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