The researcher conducted a systematic literature search and reviewed the most relevant articles. The literature review showed that diet and nutrition play a key role in the development and severity of allergic diseases by regulating tissue and immune homeostasis. The identified dietary and nutritional risk factors for allergy are high energy, high protein, high saturated fat, n-6 fatty acids, medium-chain fatty acids, cholesterol, low total dietary fiber, low vegetables and fruits, high simple sugars and processed foods, low levels of minerals Zn and iron and vitamins A, D, and E.
Excessive calories, high intake of protein and saturated fat, or lack of dietary fiber and micronutrients can trigger the immune system's defense mechanism and prepare the host for allergic reactions. Therefore, calorie restriction, coupled with adequate dietary fiber and adequate macronutrient intake is essential for maintaining immune tolerance to allergens.
Since plant-based diets are enriched in micronutrients and dietary flavonoids, which are associated with potent anti-inflammatory and anti-allergy effects, the researcher suggested that a plant-based diet may be particularly useful in the treatment of severe allergic diseases associated with obesity.
