The Clock Is Ticking: Everything We Have Learned About Food Allergy Prevention in the Last Decade.

Authors

S Shahzad Mustafa, Kristin Sokol

Published in

Immunology and allergy clinics of North America. Volume 46. Issue 4. Pages 571-580. Epub Jul 30, 2026.

Abstract

This article covers common risk factors for the development of food allergy (FA), and the current evidence-base for each. Non-modifiable risk factors contribute to FA development, including genetics, gender, and mode of delivery. The article explores the current research on maternal diet and nutrition during pregnancy and lactation, specifically exploring supplementation with vitamin D, omega-3 fatty acids, and prebiotics/probiotics. Infant factors for development of FA, including emollient use and breastfeeding, are also reviewed. The article concludes with a discussion on early introduction of food allergens in the infant diet, highlighting the need for improved implementation.

PMID:
42833739
Bibliographic data and abstract were imported from PubMed on 06 Oct 2026.

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