Risk and protective factors for food allergy: an in-depth analysis of dietary patterns and specific dietary components

Food allergies are abnormal immune responses triggered by specific foods, affecting the quality of life of millions of people worldwide. In recent years, the prevalence of food allergies has increased significantly, especially in Westernized countries, prompting the scientific community to explore the complex mechanisms behind them. Dietary patterns and specific dietary components are important factors related to the occurrence, development, and prevention of food allergies. Studies have shown that the Mediterranean diet, which is high in fiber, rich in antioxidants, and healthy fats, shows potential protective effects by promoting the balance of intestinal flora, maintaining the intestinal barrier, and regulating immunity. In contrast, a high-fat, high-sugar, low-fiber Western diet is associated with an increased risk of allergies. Key dietary components such as omega-3 fatty acids, dietary fiber, vitamins A, D, and E, and bioactive substances such as quercetin and curcumin can regulate immune tolerance through multiple pathways, including epigenetic regulation and affecting mitochondrial function. However, advanced glycation end products (AGEs), emulsifiers, artificial sweeteners produced by food processing, and pesticide residues (such as glyphosate) may damage the intestinal barrier, disrupt the flora, and increase the risk of allergies. This review explored the risk and protective factors for food allergies from a dietary perspective, thus benefiting the progress of intervention and therapy of food allergy.