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A recent study led by Hiroshi Ohno at the RIKEN Center for Integrative Medical Sciences (IMS) has revealed that certain gut bacteria found in one-month-old infants may play a role in the development of food allergies, particularly to eggs. The research, published in the Journal of Allergy and Clinical Immunology, offers promising insights into how gut microbiota may influence food sensitivities and allergy development in children.
The study involved analyzing gut bacteria in two groups of Japanese children over a seven-year period, starting from birth. One group consisted of 270 children from families with a history of allergies, while the other group included 245 children from a previous allergy treatment study. The researchers focused on the relationship between gut microbiota and the development of food-specific IgE antibodies, which are produced by the immune system in response to allergens like milk, peanuts, egg whites, and wheat.
The researchers found that the gut microbiota present in infants one month after birth was most strongly associated with food-specific IgE levels, even up to seven years later. Among the different types of bacteria, babies with microbiomes dominated by Bifidobacterium (referred to as type-3 microbiota) were significantly less likely to develop food sensitization or allergic reactions to egg whites compared to those with other types of bacteria.
“Our results emphasize the importance of the early neonatal period for immune system development,” says Ohno. “The type of bacteria in the gut during this critical time is the best predictor of immune responses to food allergens later in life.”
The study also explored factors influencing the gut microbiota of infants, finding that delivery method and the amount of breastfeeding were key determinants. Infants born via vaginal delivery and breastfed less had the healthiest microbiomes dominated by Bifidobacterium. In contrast, Cesarean section births with low breastfeeding rates were linked to microbiomes dominated by other bacterial types.
Ohno’s team suggests that probiotics containing Bifidobacterium may help prevent food allergies in infants, particularly those at higher risk due to family history or delivery method. These findings offer a potential new avenue for early intervention and allergy prevention strategies.
While the study sheds light on the potential for microbiota-based interventions, it is important to note that further research is needed to confirm these results and fully understand the long-term implications.
Disclaimer: This article summarizes a scientific study and does not provide medical advice. Individuals should consult healthcare professionals before considering any changes to their diet or healthcare routines based on this information.
