Fish and Nuts in Diet Keep Many Food Allergies At Bay

Mon, 12 Sep 2011

Academics have found that that omega 3 fatty acids which are found in fish, such as, mackerel, salmon and tuna, as well as pumpkin seeds, linseeds and walnuts, trigger the gut to develop in such a manner that it boosts your immune system.

There are many food allergies which are kept at bay nowadays than previously due to our eating less of these foods in our diets.

A recent study conducted by France's National Agricultural Research Institute (INRA), discovered that pregnant women who had high amounts of high polyunsaturated fatty acids in their diets produced offspring whose guts were more permeable.

This meant that more broken down food substances and bacteria were passed into the babies' bloodstream, enabling the baby's immune system to produce antibodies.

The study findings clearly highlight that specific polyunsaturated fatty acids transform how a baby’s gut develops. This, in turn, could alter how the gut immune system develops.

This way the baby’s immune system is enabled to develop and mature more quickly, ensuring better immune function and lowering the risk of suffering allergies.

Food allergies have been on the rise since 1990, with a six fold increase in hospital admissions since then.

In 2010 the National Institute for Health and Clinical Excellence estimated that a third of people consider themselves to be allergic to some food, whereas, just a tenth were actually found to be allergic when properly tested.
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