Allergic diseases are a group of chronic inflammatory disorders of the lung, skin and nasal epithelium characterized by aberrant IgE and Th2 cytokine-mediated immune responses to exposed allergens. A wide range of nutrients and dietary components have been shown to play critical roles in the prevention or treatment of allergic diseases through host and gut microbiota-derived metabolites.
, Zhang Ping of the Xishuangbanna Tropical Botanical Garden of the Chinese Academy of Sciences reviewed recent advances in the understanding of diet and food components as contributing factors in the etiology of allergy, molecular targets of nutrient regulation of immune cells and structural cells involved in allergy, and clinical findings on nutritional
intervention in the treatment ofThe researcher conducted a systematic literature search and reviewed the most relevant articles. The literature review showed that diet and nutrition play a key role in the development and severity of allergic diseases by regulating tissue and immune homeostasis. The identified dietary and nutritional risk factors for allergy are
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