1887

oa SA Pharmacist's Assistant - Prevention of allergies : nutrition

 

Abstract

The development of a food allergy depends on several factors, including genetic factors and early exposure to allergy-causing proteins in the diet, food protein uptake and handling, and the development of tolerance. Chicken eggs, cow's milk (including all dairy products), peanuts, fish, nuts, wheat and soya are foods that are most likely to cause an allergic reaction in infancy and childhood. Avoidance of allergenic foods is a possible mechanism for prevention. <BR>The critical stage at which the allergy-causing food should be avoided however, is still very much debated, is it with the mother during pregnancy or during lactation or with the infant, during weaning or when breast milk does no longer satisfy the infant?

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/content/mp_sapa/5/2/EJC81117
2005-03-01
2016-12-02
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