title: Risk factors for the development of food allergy.
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.
authors: Allergy and Immunology Section, Louisiana State University Health Sciences Center, 1501 Kings Highway, Shreveport, LA 71130, USA. sbahna@lsuhsc.edu
authors: Ujwala
authors: U
authors: Kaza
authors: Adina Kay
authors: AK
authors: Knight
authors: Sami L
authors: SL
authors: Bahna
mesh_terms: D000367:Age Factors; D000863:Antacids / Q000009:adverse effects; D001903:Bottle Feeding / Q000009:adverse effects; D002585:Cesarean Section / Q000009:adverse effects; D002675:Child, Preschool; D004032:Diet; D005260:Female; D005512:Food Hypersensitivity / Q000151:congenital / Q000209:etiology* / Q000235:genetics / Q000276:immunology; D006801:Humans; D008297:Male; D018811:Maternal Exposure; D008431:Maternal-Fetal Exchange; D011247:Pregnancy; D012307:Risk Factors; D014028:Tobacco Smoke Pollution / Q000009:adverse effects; D014815:Vitamins / Q000009:adverse effects
chemical_list: D000863:Antacids; D014028:Tobacco Smoke Pollution; D014815:Vitamins