The prevalence and incidence of allergic diseases is rising and these diseases have
become the most common chronic diseases during childhood in Westernized countries …

Food allergy has rapidly increased in prevalence, suggesting an important role for
environmental factors in disease susceptibility. The immune response of food allergy is …

The WHO refers to human milk as the nutritional gold standard for term infants. Human milk
contains many immunomodulatory compounds, including oligosaccharides. Human-milk …

Infant formulas containing non-digestible oligosaccharides (NDO) similar to the composition
in breast milk or a combination of lactic acid bacteria (LAB) and NDO have been shown to …

There has been increased interest in the use of dietary ingredients, including prebiotics such
as human‐milk oligosaccharides (HMOs), as therapeutic strategies for food allergy …

Background Breastfeeding has protective effects for the development of allergies and atopy.
Recent evidence underlines that consumption of unboiled farm milk in early life is a key …

Food allergy is a hypersensitive immune reaction to food proteins. We have previously
demonstrated the presence of IL-10-producing CD5+ B cells and suggested their potential …

Food allergy is an aberrant immune‐mediated reaction against harmless food substances,
such as cow's milk proteins. Due to its very early introduction, cow's milk allergy is one of the …

Background: Previously, maternal supplementation with short-chain galacto-and long-chain
fructo-oligosaccharides (scGOS/lcFOS; ratio 9: 1) was shown to affect maternal and fetal …

Background Recently, we have shown that dietary long‐chain n‐3 polyunsaturated fatty
acids (n‐3 LCPUFA) largely prevent allergic sensitization in a murine model for cow's milk …