Nutrition, Diet and Food Allergy

• Other Authors: Mastrorilli, Carla (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Subjects: Medicine; nutrients; infant gut microbiome; pregnancy; vegetables; fruits; atopic dermatitis; dysbiosis; food allergy; gut; infants; microbiota; skin; 16S rRNA sequencing; allergy; anemia; cow's milk; children; immunology; non-IgE-mediated food allergy; pneumonia; pulmonary hemosiderosis; pulmonary infiltrates; nut allergy; oral food challenge; peanut; prick by prick; serum specific IgE; skin prick test; tree nut; milk allergy; non-IgE mediated CMA; food protein-induced enterocolitis syndrome; FPIES; labelling; prevention; proteomics; mass spectrometry; cow's milk allergy; food hypersensitivity; gastrointestinal disorder; non-IgE-mediated food hypersensitivity disorder; wheat allergy; anaphylaxis; epinephrine; schools; scoping review; teachers; peach allergy; molecular allergy; Pru p 3; Pru p 7; peamaclein; oral allergy syndrome; pollen-food allergy syndrome; oral immunotherapy; undeclared allergens; pediatric; food allergies; risk; RASFF
• Online Access: DOAB: download the publication; DOAB: description of the publication

This Special Issue of Nutrients is addressing the topic 'Nutrition, Diet and Food Allergy'. Globally, food allergy affects 1.5% of adults and 5% of children and this prevalence is increasing in recent decades, representing a public health problem. Different mechanisms are involved in food allergic diseases with distinctive clinical characteristics: IgE-mediated and non-IgE-mediated phenotypes will be distinguished in the Issue, considering the early recent literature on the prevalence, age of onset, follow-up recommendations and duration of food allergies. Moreover, the management of these fascinating diseases will be discussed with particular attention on nutritional hazards, risks of allergic reactions to new allergens, problems with missed labelling (precautionary allergen labelling (PAL)). Especially, the dietary restrictions and the re-introduction of allergens lead to a significant burden for affected patients, fear of accidental ingestions and related risk of severe reactions, resulting in a reduced quality of life among patients with food allergies.