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M. E. SANDERS, Dairy & Food Culture Technologies, 7119 S. Glencoe Ct., Centennial, CO 80122-2526 The role of diet in the development of allergies has been evaluated from many perspectives. One new approach is determining the role that gut microorganisms play in development of allergy in children. Recent studies have defined an ‘allergic’ microflora (lower lactobacilli, higher numbers and proportion of aerobic microbes, lower anaerobes) and have documented the ability of probiotics – live microorganisms administered for a health affect – to lower the incidence and symptoms of allergy. The mechanisms involved have yet to be elucidated, but may involve the prevention of permeability defects in the gut. If confirmed, these findings will lead to the development of probiotic-containing foods formulated to prevent symptoms or onset of allergy. Considerations for the formulation of such foods include: selection of strain or strains, levels of probiotic, required frequency of consumption, consumer age for effective intervention and bio-functional nature of the carrier food. This talk will review the clinical evidence supporting the role of probiotics in prevention and treatment of allergy and will explore issues important to development of probiotic products for this purpose.
Session 24, Probiotics in health: Their potential against allergic diseases
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