Synopsis

Source of validity: Scientific
Rating (out of 5): 2

There is increasing scientific interest in the use of prebiotics to support and potentially alleviate food allergies, though evidence remains preliminary. Prebiotics are non-digestible food components (such as certain fibers) that beneficially affect the host by selectively stimulating the growth and/or activity of beneficial gut bacteria. The gut microbiota plays a key role in immune modulation, and imbalances (dysbiosis) have been linked to the development of allergic diseases, including food allergies.

Several animal studies have demonstrated that prebiotic supplementation can help reduce allergic sensitization and the severity of allergic reactions. In humans, a few clinical trials—primarily in infants at risk for allergies—have found that supplementation with prebiotics (such as galacto-oligosaccharides and fructo-oligosaccharides) may reduce the incidence of atopic dermatitis, an allergy-associated condition, and modulate immune responses. However, direct evidence for prebiotics preventing or treating established food allergies in humans is limited, with most studies being small or focused on allergy prevention rather than treatment.

While the theoretical rationale is strong and early research is promising, systematic reviews and guidelines currently conclude that there is insufficient high-quality evidence to routinely recommend prebiotics specifically for food allergy management. More robust, large-scale clinical trials are needed to determine efficacy, optimal formulations, and suitable patient populations.

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