Abstract
Dietary factors, in particular dietary fat intake, are discussed as potential determinants for the development of allergic diseases. However, studies analyzing the relationship between dietary fat intake and allergic outcomes reported inconsistent and even conflicting findings. Therefore, this strategic review summarizes the findings from observational studies estimating the association of dietary fat intake with allergic diseases and allergic sensitization, and additionally outlines the results of supplementation studies with fatty acids. According to this, margarine intake seemed to be a risk factor for allergic diseases, and some studies reported beneficial effects of fish intake on asthma. Butter might also be a protective factor against allergies, even though this association is less clear. Observational studies analyzing fatty acid intake in relation to allergic diseases, as well as supplementation studies with essential fatty acids, have given inconsistent results and could not prove any beneficial effect. In summary, it is not evident yet, whether dietary fat intake has an impact on the development of allergic diseases and, if so, whether only subgroups of the population are affected by this mechanism. Therefore, future studies might target at subgroup identification of susceptible individuals, and focus on preventive supplementation in subjects at high risk.
Keywords: Allergic diseases, dietary fatty acids, n-3 PUFA, n-6 PUFA, polyunsaturated fatty acids, review
Call for Papers in Thematic Issues
Functional Foods in Human Health and Beyond
Foods are important source of nutrients including carbohydrates, proteins, lipids and other minerals. Furthermore, the functional foods are those agents that have additional components that are essential supports to the body in terms of antioxidant and pharmacologically active agents. The predominant functional foods are of plant in origin, whereas some ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
Related Books
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
2