The Clock Is Ticking: Everything We Have Learned About Food Allergy Prevention in the Last Decade
Department
Allergy and Immunology
Document Type
Article
Publication Title
Immunology and Allergy Clinics of North America
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.
First Page
571
Last Page
580
DOI
10.1016/j.iac.2026.06.001
Volume
46
Issue
4
Publication Date
11-1-2026
Medical Subject Headings
Humans; Food Hypersensitivity; Female; Pregnancy; Risk Factors; Allergens; Infant; Breast Feeding; Animals
PubMed ID
42833739
Recommended Citation
Mustafa, S. S., & Sokol, K. (2026). The Clock Is Ticking: Everything We Have Learned About Food Allergy Prevention in the Last Decade. Immunology and Allergy Clinics of North America, 46 (4), 571-580. https://doi.org/10.1016/j.iac.2026.06.001