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Food allergies, food intolerances & bioactive compounds

In recent years, there has been a significant increase in the incidence of food allergies and intolerances. These conditions can be caused by a range of factors, including genetic predisposition, environmental factors, and lifestyle choices.

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Food allergies are an immune system response to specific proteins found in certain foods. When the body's immune system mistakenly identifies a harmless protein as a threat, it releases antibodies and other chemicals that can cause a range of symptoms, from mild to severe. Common food allergens include peanuts, tree nuts, shellfish, milk, eggs, and wheat.

Food intolerances, on the other hand, are a non-immunological responses to certain foods that can cause symptoms such as bloating, cramps, diarrhea, and nausea. Unlike food allergies, which involve the immune system, food intolerances are caused by the body's inability to properly digest or metabolize certain foods. Common food intolerances include lactose intolerance and gluten intolerance.

 

The reasons for the increasing incidence of food allergies and intolerances are not entirely clear, but several factors have been identified as contributing to the trend. One factor is the Western diet, which is high in processed foods and low in fiber and other nutrients. This type of diet can contribute to inflammation in the gut, which can make it more susceptible to food allergies and intolerances. Another factors include environmental factors such as pollution and exposure to chemicals and toxins have also been linked to an increased incidence of food allergies and intolerances.

 

To address the increasing incidence of food allergies and intolerances, several strategies have been proposed, including early introduction of allergenic foods, avoidance of processed and high-fat foods, and increased exposure to environmental microbes and pathogens. In addition, research is ongoing into new treatments and therapies for food allergies and intolerances, including immunotherapy and probiotics.

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In this framework, bioactive compounds have shown promise as a potential strategy for managing food allergies and intolerances by different mechanisms. These compounds can exert a range of beneficial effects on the body, including anti-inflammatory, antioxidant, and immune-modulating properties, which may help to alleviate symptoms of food allergies and intolerances. In addition, these compounds are well-known prebiotic compounds, able to promote gut health and reduce inflammation of the gut. While further research is needed to fully understand the mechanisms by which these compounds exert their beneficial effects, incorporating these compounds into the diet may offer a safe and effective approach for individuals with food allergies and intolerances.

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In conclusion, the increasing incidence of food allergies and intolerances is a complex and multifactorial issue that requires further research and public health interventions to address. By better understanding the causes and risk factors for these conditions, we can work to develop effective prevention and treatment strategies that can improve the health and well-being of individuals affected by food allergies and intolerances.

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This research group has received funding from the European Research Council (ERC) under the European Union’s Horizon 2020 research and innovation programme (BeTASTy, Grant agreement No. 101040462); from the WHEATBIOME project – Horizon Europe work programme under grant agreement No. 101084344; from the COST Action FLAVOURsome, CA22161, which is supported by COST (European Cooperation in Science and Technology).

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Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union, the European Research Executive Agency or COST Association. Neither the European Union nor the granting authorities can be held responsible for them.

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