Current Allergy and Asthma Reports

, Volume 7, Issue 3, pp 182–186

Risk factors for the development of food allergy

  • Ujwala Kaza
  • Adina Kay Knight
  • Sami L. Bahna
Article

DOI: 10.1007/s11882-007-0019-x

Cite this article as:
Kaza, U., Knight, A.K. & Bahna, S.L. Curr Allergy Asthma Rep (2007) 7: 182. doi:10.1007/s11882-007-0019-x

Abstract

Both genetic and environmental factors seem to predispose to the development of food allergy. A most notable factor is diet, particularly during infancy. Possible other factors include maternal diet during pregnancy and lactation, birth by cesarean section, exposure to tobacco smoke, multivitamin supplementation, and intake of antacids. It is important to identify and control such risk factors to reduce the development of food allergy.

Copyright information

© Current Medicine Group, LLC 2007

Authors and Affiliations

  • Ujwala Kaza
  • Adina Kay Knight
  • Sami L. Bahna
    • 1
  1. 1.Allergy and Immunology SectionLouisiana State University HealthShreveportUSA