Diet and Microbiome: The Link to Allergy

Over the past century, there has been a rapid rise in the prevalence of allergic disorders in parallel with industrialization and urbanization. The development of allergic disorders is now known to be the end result of complex interactions between host genetic factors and exposure to various environmental factors. Among them, dietary factors and exposure to microbes have been found to be pivotal. Dietary fiber intake and exposure to microbes in the environment will affect the intestinal microbiome which in turn produces metabolites interacting with different components of our immune system. Short-chain fatty acids produced by beneficial microbes are some of the most important candidates which can interact with G-protein-coupled receptors leading to modulation of the immune system and enhanced intestinal integrity. Such interactions result in a lower risk of future development of allergies. Early prospective trials are encouraging in showing the benefits of such intervention including the use of minimally processed milk or bacterial lysate. With the development of safe and effective primary prevention, we may be able to reverse the increasing trend of allergic disease worldwide.