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FOOD ALLERGY: ITS CONTROL BY PROBIOTIC- A Review

Article Id: DR-750 | Page : 251-256
Citation :- FOOD ALLERGY: ITS CONTROL BY PROBIOTIC- A Review.Asian Journal of Dairy and Food Research.2013.(32):251-256
Shovna, Suja Senan and J.B. Prajapati
Address : Department of Dairy Microbiology, S. M. C. College of Dairy Science, Anand Agricultural University, Anand- 388 110, India

Abstract

The cultural diversity of the globe is reflected in the multitude of dietary habits and culinary choices among the people. In this diversity there exists a group of people who have developed an allergic reaction towards some foods. Food allergy is now recognized as a worldwide problem and appears to be on increase because of lifestyle changes in modern times such as changes in the alimentary habits, living conditions, excessive use of antibiotics contributing to immune-deviation. Pharmaceutical medicine has been unable to stop the increasing global morbidity and mortality both in acute and chronic allergic diseases. In view of this, there is a growing awareness of the preventative and therapeutic potential of alternative agents in the medical field. Probiotics, amongst other agents fall into this category and can have direct and positive effect on the prevention of allergic disorder. Many studies have been performed which indicate that probiotics can temporarily modify the composition of gut microbiota, and potentially these can reduce susceptibility to allergy, leading to health benefits for the host.

Keywords

Allergy Hypersensitivity Immunoglobulins Mechanism Probiotics.

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