Risk factors for the development of food allergy
- 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
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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.