The Role of Fermented Product Consumption during Pregnancy and Lactation in the Development of Cow’s Milk Allergy in Infants
The study concludes that maternal consumption of fermented products during pregnancy may reduce the risk of CMPA in infants. However, larger and long-term studies are needed to clarify the interaction between dietary, cultural, and environmental factors. Further investigation into variables like antacid use, probiotic supplementation, and infection history is also recommended to better understand their influence on CMPA development.
Authors
- Zeynep Meva Altaş (ORCID: https://orcid.org/0000-0003-0475-8946)
- Mehmet Yaşar Özkars (ORCID: https://orcid.org/0000-0003-1290-8318)
- O. Özbay (ORCID: https://orcid.org/0000-0002-8475-7654)
- Uğur Altaş (ORCID: https://orcid.org/0000-0001-5871-2033)
- Seda Çevik (ORCID: https://orcid.org/0000-0002-1124-4137)
- Halil Alkaya (ORCID: https://orcid.org/0009-0007-7256-3960)
Institutions
- Ümraniye Eğitim ve Araştırma Hastanesi (TR)
- Sağlık Bilimleri Üniversitesi (TR)
- Marmara University (TR)
Publication Details
- Journal
- International Archives of Allergy and Immunology
- Published
- 2025-05-28
- DOI
- https://doi.org/10.1159/000546657
- Primary Topic
- Food Allergy and Anaphylaxis Research
- Type
- article
- Field-Weighted Citation Impact
- 0.00