Titre
Food products and allergy development, prevention and treatment
Type
synthèse (review)
Institution
UNIL/CHUV/Unisanté + institutions partenaires
Périodique
Auteur(s)
Zuercher, A. W.
Auteure/Auteur
Fritsche, R.
Auteure/Auteur
Corthesy, B.
Auteure/Auteur
Mercenier, A.
Auteure/Auteur
Liens vers les personnes
Liens vers les unités
ISSN
0958-1669
Statut éditorial
Publié
Date de publication
2006-04
Volume
17
Numéro
2
Première page
198
Dernière page/numéro d’article
203
Notes
Journal Article
Review --- Old month value: Apr
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.
Sujets
PID Serval
serval:BIB_C0E1D302ACC7
PMID
Date de création
2008-01-25T13:53:03.562Z
Date de création dans IRIS
2025-05-21T00:24:22Z