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Human milk oligosaccharide profiles and food sensitization among infants in the CHILD Study
Author(s) -
Miliku K.,
Robertson B.,
Sharma A. K.,
Subbarao P.,
Becker A. B.,
Mandhane P. J.,
Turvey S. E.,
Lefebvre D. L.,
Sears M. R.,
Bode L.,
Azad M. B.
Publication year - 2018
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1111/all.13476
Subject(s) - oligosaccharide , sensitization , food science , food allergens , content (measure theory) , immunology , medicine , psychology , environmental health , biology , allergy , biochemistry , food allergy , mathematics , mathematical analysis
Allergies originate early in life and food sensitization is often the first manifestation of allergic disease (1). Breastfeeding has been inconsistently associated with allergic conditions (2). These inconsistencies could reflect differences in human milk composition, which varies across different settings and populations. However, it remains poorly understood which of the bioactive components in human milk contribute to the developmental programming of allergic disease. This article is protected by copyright. All rights reserved.