Mini Review - Archives in Food and Nutrition (2024) Volume 7, Issue 6
Immunology and food allergies in modern diets
Matthew Harris *
Department of Nutrigenomics, University of Cape Town, South Africa
- *Corresponding Author:
- Matthew Harris
Department of Nutrigenomics, University of Cape Town, South Africa
E-mail: hm123@gmail.com
Received: 03-Dec-2024, Manuscript No. AAAFN-24-159431; Editor assigned: 04-Dec-2024, PreQC No AAAFN-24-159431; Reviewed:18-Dec-2024, QC No. AAAFN-24-159431; Revised:24-Dec-2024, Manuscript No. AAAFN-24-159431(R); Published:31-Dec-2024, DOI:10.35841/ aapmt -7.6.244
Citation: Harris M. Immunology and food allergies in modern diets. Arch Food Nutr. 2024;7(6):244.
Introduction
Immunology and food allergies have become increasingly important topics in the context of modern diets. The immune system plays a vital role in protecting the body from harmful substances, including pathogens like bacteria, viruses, and fungi. However, in some individuals, the immune system may mistakenly identify certain foods as harmful, triggering allergic reactions. Food allergies are a growing concern worldwide, and their prevalence has been rising in recent decades, particularly in industrialized countries. Understanding the relationship between immunology and food allergies in modern diets is essential for addressing this growing public health issue [1].
Food allergies occur when the immune system overreacts to specific proteins in food, recognizing them as harmful invaders. This triggers the release of histamines and other chemicals, leading to a range of allergic symptoms, which can vary from mild to severe. Common symptoms include skin reactions such as hives, swelling, or eczema, as well as gastrointestinal symptoms like nausea, vomiting, and diarrhea. In more severe cases, food allergies can cause anaphylaxis, a life-threatening reaction that affects multiple organ systems and requires immediate medical intervention [2].
The immune system’s role in food allergies is complex and involves several immune cells, including mast cells, basophils, and T lymphocytes. When a person with a food allergy consumes a trigger food, their immune system identifies the protein in the food as a threat. This activates the release of immunoglobulin E (IgE), an antibody that binds to specific receptors on immune cells like mast cells. The next time the individual is exposed to the allergen, the IgE antibodies bind to the allergen, triggering the release of histamine and other chemicals that cause the allergic reaction [3].
Modern diets have been identified as a contributing factor to the increasing prevalence of food allergies. The industrialization of food production, changes in agricultural practices, and the global movement of food products have introduced new allergens into the diet. Additionally, the increase in processed foods, food additives, and artificial ingredients has altered the composition of the modern diet in ways that may impact immune responses. For example, food allergens that were once confined to specific geographic regions are now more widely available, leading to increased exposure and, in some cases, sensitization to these allergens [4].
In the modern diet, some foods are more commonly associated with allergic reactions than others. The "big eight" allergens—milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish—account for approximately 90% of all food allergies. Among these, peanuts and tree nuts have become particularly prevalent allergens in recent years. Other foods, such as gluten-containing grains like wheat, have also been linked to immune responses in certain individuals, particularly those with celiac disease, an autoimmune disorder that is triggered by the ingestion of gluten [5].
The hygiene hypothesis, which suggests that reduced exposure to infections and microbes in early childhood may lead to an increased risk of developing allergies, has been proposed as a reason for the rise in food allergies in industrialized societies. According to this hypothesis, the immune system in children who grow up in overly sanitized environments may be more prone to developing allergic reactions. Without exposure to a variety of pathogens, the immune system may become hypersensitive, resulting in overreactions to harmless substances such as food proteins [6].
In addition to environmental factors, genetics also play a role in the development of food allergies. Studies have shown that individuals with a family history of allergies are at a higher risk of developing food allergies themselves. Specific genetic variations can influence the immune system’s ability to recognize and respond to allergens. This genetic predisposition, combined with environmental exposures, can increase the likelihood of developing food allergies [7].
In recent years, there has been growing interest in the role of the gut microbiome in the development of food allergies. The gut microbiome refers to the trillions of microorganisms living in the digestive tract, including bacteria, viruses, and fungi. These microbes play an essential role in regulating immune responses and maintaining gut health. Disruptions in the balance of the gut microbiome, often referred to as dysbiosis, have been linked to the development of food allergies. Research suggests that a diverse and balanced gut microbiome can help regulate immune responses, while an imbalanced microbiome may increase the likelihood of allergic reactions [8].
One factor that may contribute to dysbiosis is the modern diet itself. Diets high in processed foods, sugar, and unhealthy fats, combined with a lack of fiber-rich foods like fruits, vegetables, and whole grains, can negatively impact the gut microbiome. Additionally, the overuse of antibiotics and other medications may also disrupt the microbiome, increasing the risk of developing food allergies. On the other hand, diets rich in prebiotics (fibers that feed beneficial bacteria) and probiotics (live beneficial bacteria) may help support a healthy microbiome and reduce the risk of allergies [9].
The rise in food allergies has led to increased awareness and efforts to improve food labeling, allergen-free food options, and treatments. In many countries, food manufacturers are required to clearly label products that contain common allergens, which helps individuals with food allergies avoid harmful exposures. At the same time, the food industry has developed a variety of allergen-free alternatives to meet the dietary needs of those with food allergies, such as dairy-free, gluten-free, or nut-free products [10].
Conclusion
Immunology and food allergies are increasingly important areas of study, particularly as modern diets continue to evolve. Changes in food production, dietary patterns, and environmental factors all influence the immune system’s response to food proteins. Understanding the mechanisms behind food allergies and their relationship with the modern diet is crucial for developing effective prevention and treatment strategies. As research advances, there is hope that more targeted interventions will be developed to help individuals manage food allergies and reduce their impact on public health
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