Nutrition Publication

Update on Food Allergies

Editor(s): Mike Possner, Kirsten Beyer.

The number of those affected by allergic diseases has increased massively over the last few years. Infants and small children are most affected, which, for the small patients as for their parents, is a burden with a profound impact on all areas of life.

There has been a fundamental paradigm change in the approach to preventing these diseases. It was believed that avoiding all allergens, such as cows’ milk, eggs, peanuts and wheat, for as long as possible was fundamental, and in the meantime, conducting more and more early exposure tests to develop a tolerance to all suspect foods. International long-term studies have documented the success of such methods, which led to numerous recommendations for allergy prevention being changed. This article presents some recent findings and their practical applications.