THE ROLE OF INTESTINAL MICROBIOTA IN THE DEVELOPMENT OF FOOD ALLERGY
Food Allergy is a common disease affecting about 8% of children and 5% of adults. Over the past two decades, prevalence has increased, indicating the importance of the problem. Studies have confirmed the presence of atopy in heredity, exposure to Pets, and the presence of older siblings as significant risk factors for changes in the development of food allergies. With the discovery that these factors significantly affect the composition of the gut microbiota, which is known to play a crucial role in the formation of the immune system, recent research has focused on the role of the gut microbiota in the development of food allergies. Microbiota studies among the population diagnosed with food allergies, as well as the presence of publications indicate that this dysbiosis occurs at an early age, preceding the onset of sensitization. Studies in animal models have clearly shown that the composition of the gut microbiota is susceptible to food allergies, and that there are organisms such as Clostridium species that are protective in the development of food allergies. Our understanding of the microbial regulation of food Allergy is in its infancy, but the presence of unresolved issues in food Allergy confirms the important contribution of intestinal microbes in the formation of tolerance. Future challenges are to identify microorganisms that could be used therapeutically to prevent or possibly treat food allergies.