Human milk oligosaccharide profiles and food sensitization among infants in the  CHILD  Study | Zendy

Miliku K. | Zendy; Robertson B. | Zendy; Sharma A. K. | Zendy; Subbarao P. | Zendy; Becker A. B. | Zendy; Mandhane P. J. | Zendy; Turvey S. E. | Zendy; Lefebvre D. L. | Zendy; Sears M. R. | Zendy; Bode L. | Zendy; Azad M. B. | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

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) - sensitization , oligosaccharide , food allergens , medicine , food science , immunology , food hypersensitivity , allergy , food allergy , chemistry , biochemistry

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.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research