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Nutrients
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Challenges of Milk, Egg and Food Allergy in Early Age
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Challenges of Milk, Egg and Food Allergy in Early Age

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Immunology".

Deadline for manuscript submissions: closed (20 May 2023) | Viewed by 12106

Special Issue Editors

Prof. Dr. Antonella Muraro

E-Mail Website
Guest Editor
Food Allergy Referral Centre, Padua University Hospital, 35128 Padua, Italy
Interests: food allergy; food immunotherapy; anaphyaxis; atopic dermatitis; allergies in pediatric age
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Giovanni Battista Pajno
*
E-Mail Website
Guest Editor
Dept Human Pathol Adulthood & Childhood, University of Messina, Messina, Italy
Interests: Immunotherapy; food allergies; oral immunotherapy; allergic diseases; asthma; allergic rhinitis; atopic dermatitis; allergies in pediatric age
* Unexpectedly passed away on 11 April 2022
Dr. Cesar Martin Bozzola

E-Mail Website
Guest Editor
Department of Pediatrics, British Hospital-Perdriel, Buenos Aires, Argentina
Interests: allergy; clinical immunology; food allergy; drug allergy; rhinitis; asthma; atopic dermatitis; cows milk allergy; administration in allergy and clinical immunology; primary immunodeficiencies; secondary immunodeficiencies

Special Issue Information

Dear Colleagues,

Food allergy (FA) is a significant health issue that affects up to 6–8% of children worldwide. It presents as a heterogeneous clinical spectrum, ranging from mild reactions to severe anaphylaxis, and is often burdened by a significant reduction in the quality of life of both children and their parents.  Historically, food allergy has often been characterized by presentation in the early stages of atopic march and the achievement of spontaneous tolerance by early school age for food allergens such as cow's milk and hen’s eggs. However, in some cases, food allergy  persists  over  time,  leading  to  an increased  risk  of  life-threatening  reactions.  Aside from the traditional approach, which involves avoiding the offending foods, a novel paradigm shift is currently under way, with the spread of oral tolerance induction as a concept in allergy therapy. Thus, in recent years, the dietary management of allergic diseases has  shifted from a passive approach, consisting of an elimination diet to relieve symptoms, to a “proactive” approach, introducing the possibility of also actively modulating the immune system by dietary interventions. The objective of this proposed Special Issue on “Challenges  of  Milk, Egg and Food Allergy in Early Age Heath” is to publish an overview of the current body of evidence on the latest nutritional epidemiological, pathogenetic, and diagnostic findings on food allergies,  and the role of nutrition in this disease, particularly in early age children

Prof. Dr. Antonella Muraro
Prof. Dr. Giovanni Battista Pajno
Dr. Cesar Martin Bozzola
Guest Editors

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Keywords

  • milk allergy
  • egg allergy
  • food allergy
  • diagnosis
  • oral immunotherapy
  • nutrition and diet intervention
  • food choice
  • quality of early life

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Published Papers (4 papers)

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Research

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13 pages, 770 KiB  
Article
Assessment of Selected Intestinal Permeability Markers in Children with Food Allergy Depending on the Type and Severity of Clinical Symptoms
by Monika Niewiem and Urszula Grzybowska-Chlebowczyk
Nutrients 2022, 14(20), 4385; https://doi.org/10.3390/nu14204385 - 19 Oct 2022
Cited by 6 | Viewed by 1995
Abstract
Background: Food allergy (FA) has a broad range of symptoms, and clinical manifestations may concern several reactions from one system or organ. Aim: The aim of the study was to assess intestinal permeability (IP) based on the analysis of serum zonulin and bacterial [...] Read more.
Background: Food allergy (FA) has a broad range of symptoms, and clinical manifestations may concern several reactions from one system or organ. Aim: The aim of the study was to assess intestinal permeability (IP) based on the analysis of serum zonulin and bacterial lipopolysaccharides (LPS) levels in children with FA, taking into account the pathomechanism of immune reaction, clinical symptoms of FA and their severity. Material and methods: The study comprised 103 patients aged 7–60 months (median 34); 49 children with IgE-mediated allergy and 25 children with non-IgE-mediated allergy; the reference group comprised 29 children with functional gastrointestinal disorders. IP markers were determined using ELISA. Results: There was no correlation between the severity of clinical symptoms and the level of IP markers in children with FA. Zonulin and LPS levels were significantly higher in children with FA and gastrointestinal symptoms. Zonulin levels in the subgroup of children with non-IgE-mediated FA and gastrointestinal symptoms were significantly higher than in the subgroup of children with IgE-mediated FA and these symptoms. The level of LPS was significantly higher in the subgroup with IgE-mediated FA and atopic dermatitis. Conclusions: Zonulin and LPS levels were significantly higher in children with FA compared to children from the reference group. Zonulin levels were significantly higher in children with non-IgE-mediated FA than in children with IgE-mediated FA. Full article
(This article belongs to the Special Issue Challenges of Milk, Egg and Food Allergy in Early Age)
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11 pages, 845 KiB  
Article
Prevalence of Food Allergy in France up to 5.5 Years of Age: Results from the ELFE Cohort
by Sarah Tamazouzt, Karine Adel-Patient, Antoine Deschildre, Caroline Roduit, Marie Aline Charles, Blandine de Lauzon-Guillain and Amandine Divaret-Chauveau
Nutrients 2022, 14(17), 3624; https://doi.org/10.3390/nu14173624 - 2 Sep 2022
Cited by 15 | Viewed by 2859
Abstract
Background: In France, updated data on food allergies (FAs) are lacking, despite the need for efficient FA management and prevention. This study aimed to evaluate the prevalence of FAs in children in France, describe the most common allergens and determine the prevalence of [...] Read more.
Background: In France, updated data on food allergies (FAs) are lacking, despite the need for efficient FA management and prevention. This study aimed to evaluate the prevalence of FAs in children in France, describe the most common allergens and determine the prevalence of atopic diseases in children with FAs. Methods: The ELFE study comprises a French nationwide birth cohort, including 18,329 children born in 2011. FAs were assessed by parental reports of food avoidance based on medical advice related to FAs, provided at 2 months and 2, 3.5 and 5.5 years of age. Data regarding FAs were available for 16,400 children. Data were weighted to account for selection and attrition bias. Results: From birth to 5.5 years of age, FAs were reported for 5.94% (95% CI: 5.54–6.34) children. Milk was the most common allergen, followed by egg, peanut, exotic fruits, tree nuts, gluten and fish. Among children with FAs, 20.5% had an allergy to at least two different groups of allergens; 71% reported eczema at least once before 5.5 years of age; 24.4% reported incidence of asthma; and 42.3% reported incidence of allergic rhinitis or conjunctivitis. Conclusion: In France, the prevalence of FAs in children up to 5.5 years of age is approximately 6%. It was demonstrated that 1 in 5 children with allergies had multiple FAs. Full article
(This article belongs to the Special Issue Challenges of Milk, Egg and Food Allergy in Early Age)
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Review

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22 pages, 883 KiB  
Review
IgE-Mediated Shellfish Allergy in Children
by Mattia Giovannini, Burcin Beken, Betul Buyuktiryaki, Simona Barni, Giulia Liccioli, Lucrezia Sarti, Lorenzo Lodi, Matteo Pontone, Irene Bartha, Francesca Mori, Cansin Sackesen, George du Toit, Andreas L. Lopata and Antonella Muraro
Nutrients 2023, 15(12), 2714; https://doi.org/10.3390/nu15122714 - 11 Jun 2023
Cited by 11 | Viewed by 3750
Abstract
Shellfish, including various species of mollusks (e.g., mussels, clams, and oysters) and crustaceans (e.g., shrimp, prawn, lobster, and crab), have been a keystone of healthy dietary recommendations due to their valuable protein content. In parallel with their consumption, allergic reactions related to shellfish [...] Read more.
Shellfish, including various species of mollusks (e.g., mussels, clams, and oysters) and crustaceans (e.g., shrimp, prawn, lobster, and crab), have been a keystone of healthy dietary recommendations due to their valuable protein content. In parallel with their consumption, allergic reactions related to shellfish may be increasing. Adverse reactions to shellfish are classified into different groups: (1) Immunological reactions, including IgE and non-IgE allergic reactions; (2) non-immunological reactions, including toxic reactions and food intolerance. The IgE-mediated reactions occur within about two hours after ingestion of the shellfish and range from urticaria, angioedema, nausea, and vomiting to respiratory signs and symptoms such as bronchospasm, laryngeal oedema, and anaphylaxis. The most common allergenic proteins involved in IgE-mediated allergic reactions to shellfish include tropomyosin, arginine kinase, myosin light chain, sarcoplasmic calcium-binding protein, troponin c, and triosephosphate isomerase. Over the past decades, the knowledge gained on the identification of the molecular features of different shellfish allergens improved the diagnosis and the potential design of allergen immunotherapy for shellfish allergy. Unfortunately, immunotherapeutic studies and some diagnostic tools are still restricted in a research context and need to be validated before being implemented into clinical practice. However, they seem promising for improving management strategies for shellfish allergy. In this review, epidemiology, pathogenesis, clinical features, diagnosis, and management of shellfish allergies in children are presented. The cross-reactivity among different forms of shellfish and immunotherapeutic approaches, including unmodified allergens, hypoallergens, peptide-based, and DNA-based vaccines, are also addressed. Full article
(This article belongs to the Special Issue Challenges of Milk, Egg and Food Allergy in Early Age)
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15 pages, 401 KiB  
Review
Hidden and Rare Food Allergens in Pediatric Age
by Leonardo Tomei, Antonella Muraro, Mattia Giovannini, Simona Barni, Giulia Liccioli, Erika Paladini, Lucrezia Sarti, Benedetta Pessina, Isabel Skypala, Elio Novembre and Francesca Mori
Nutrients 2023, 15(6), 1386; https://doi.org/10.3390/nu15061386 - 13 Mar 2023
Cited by 3 | Viewed by 2829
Abstract
In food allergy management, the avoidance of the allergen that caused the reaction plays a fundamental role. Nevertheless, that can be thwarted in case of accidental exposure to a rare or hidden allergen, causing the adoption of a monotonous diet and a consequent [...] Read more.
In food allergy management, the avoidance of the allergen that caused the reaction plays a fundamental role. Nevertheless, that can be thwarted in case of accidental exposure to a rare or hidden allergen, causing the adoption of a monotonous diet and a consequent reduction in the quality of life of the patient and their family. The identification of a rare and hidden allergen is an important diagnostic challenge, taking into account that a significant proportion of all food reactions is in reality due to them. The aim of the present review is to provide the pediatric allergist an overview of the possible sources of rare and hidden food allergens, taking into consideration the routes of exposure to these potential allergens with the main examples published in the scientific literature and the distinction between types of direct or cross-contamination. The identification of the allergen responsible for the reaction and the provision of a dietary advice customized for the specific individual’s dietary habits is essential to improve quality of life of the familiar nucleus and to reduce the risk of further allergic reactions. Full article
(This article belongs to the Special Issue Challenges of Milk, Egg and Food Allergy in Early Age)
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