The role of antioxidants, fatty acids and maternal diet to children with asthma and allergy

The increase in the prevalence of asthma and allergic diseases highlights the need for devising effective preventing strategies. Although the genetics of these disorders are being investigated, manipulation of known environmental risk factors and diet is an effective approach to this problem. Avoidance of cow’s milk protein with exclusive breast-feeding (with or without maternal avoidance of allergenic foods) or hydrolyzed formula has been suggested for infants at risk of allergy. It has also been proposed that introduction of other highly allergenic foods, such as eggs and nuts, to the infant is delayed. Currently it has been hypothesized that decreasing antioxidant (vit A, vit C, selenium), increasing n-6 polysaturated fatty acid (PUFA; vegetable oil, margarine), and decreasing n-3 PUFA (oil fish) intakes, all have contributed to the recent increases in asthma and atopic disease. However, epidemiologic studies in adults and children have reported beneficial associations between dietary antioxidants, lipids and parameters of asthma and atopic disease. In this review, we analyze the role of diet in children and adults with allergies, atopy and asthm