Variations in Human Milk Composition: Impact on Immune Development and Allergic Disease Susceptibility

Food allergy affects 6% to 8% of children and is the leading cause of anaphylaxis. Approximately 30% to 40% of children with moderate to severe eczema also have food allergies. Most (>90%) allergies are caused by egg, cow’s milk, soy, wheat, peanuts, tree nuts, fi sh, and shellfi sh. Food allergies can be divided into 2 types: immunoglobulin E (IgE)-mediated and non−IgE-mediated. Typical symptoms of IgE-mediated reactions include vasodilation, fl ushing, pruritus, and bronchoconstriction; non-IgE mediated reactions are associated with infl ammation and vascular leakage. Food allergies can be life-threatening and tend to be lifelong; there are no permanent cures. The prevalence of food allergy has been increasing and may be related to a reduction in early oral exposure to food allergens coupled with cutaneous exposure through a disrupted skin barrier (ie, dual allergen exposure hypothesis).1