食物过敏的膳食危险因素及其调控作用机制研究进展

Research Progress on Dietary Risk Factors and Regulatory Mechanisms of Food Allergy

当前,食物过敏的发病率在全球范围内逐渐升高,食物过敏已经成为人们日益关注的食品安全和公共卫生问题。除遗传因素外,膳食因素是导致食物过敏风险升高的重要因素,而肠道菌群在膳食和免疫系统之间起着重要的中介作用。鉴于此,本文系统综述了近年来针对食物过敏膳食危险因素的相关研究,针对不同危险因素的免疫学作用机理、人群队列研究以及干预实验的结果进行了汇总,并对其中肠道菌群发挥的作用进行了深入探讨。本文可为食物过敏的预防和控制,以及以肠道菌群为靶点的食物过敏机制研究与调控策略提供借鉴和新思路。

At present,the incidence of food allergy is increasing worldwide.Food allergy has become a food safety and public health issue of growing concern.In addition to genetic factors,dietary factors are important factors causing increased risks of food allergy,and the intestinal microbiota plays an important mediating role between diet and the immune system.In view of this,this article systematically reviews recent studies on dietary risk factors for food allergy by summarizing the immunological mechanisms of action of different risk factors and the results of cohort studies and intervention experiments and by providing an in-depth discussion on the role of the intestinal flora in this regard.This review will provide references and new ideas for researchers to develop strategies for the prevention and control of food allergy,as well as understand the mechanism of food allergy using the intestinal microbiota as a target and develop regulatory strategies.