Allergic diseases (also known as allergic diseases) are long-term inflammatory diseases of mucosal tissues caused by the body’s excessive immune response to allergens. Symptoms of allergic diseases are itchy and watery eyes, sneezing, runny nose, stuffy nose, coughing and wheezing, and itchy skin. Common allergic diseases include asthma, allergic rhinitis, allergic dermatitis, allergic conjunctivitis, etc.
A large number of clinical studies and animal experiments have shown that diet and nutrition are closely related to the occurrence of allergic diseases and the severity of allergic symptoms. Zhang Ping, a researcher at the Biodiversity Research Group of Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, sorted out the literature related to this topic, wrote a review article (thesis title The role of diet and nutrition in allergic diseases), and published it on Nutrients.
This article describes the immunological mechanisms of allergic diseases and the role of various immune cells in allergic reactions, and explains dietary factors such as protein, calories, fatty acids, dietary fiber, brass and plant compounds in the diet, vitamins and minerals The relationship between obesity and allergy is discussed in Implications for Allergic Inflammation and Allergic Disease. Based on the analysis of previous results, the article found that controlling calorie and animal food intake, increasing the intake of vegetables and fruits, dietary fiber, and trace elements can help relieve allergic symptoms.