FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (11): 297-303.doi: 10.7506/spkx1002-6630-20200513-148

• Reviews • Previous Articles     Next Articles

Recent Advances in Understanding the Interaction between Dietary Lipids and Allergens

YANG Hui, QU Yezhi, GAO Yaran, WU Junrui   

  1. (Food Science College, Shenyang Agricultural University, Shenyang 110000, China)
  • Online:2021-06-15 Published:2021-06-29

Abstract: Food allergy has become an important public health problem as the number of allergic people increases every year worldwide. Lipids are an important component of foods. Accumulating studies have shown that excessive intake of dietary lipids can enhance allergen sensitization and increase the risk of food allergy. This review presents the current understanding of the relationship between lipids and food allergy, discusses how lipids influence the allergic response and the relationship between high-fat diet and food allergy, and summarizes the types of lipid-binding allergens and the types of lipids involved in food sensitization reported in the literature over the past decade. This review aims to provide new insights for the prevention and treatment of food allergy.

Key words: food allergy; lipids; lipid-binding allergens; high-fat diets

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