Yogurt Reduces Allergies!/ PLEASE READ

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Here is a scientific article about the power of yogurt to reduce

allergies. Please read it!

Mimi

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http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=pubmed & dopt=Abstra\

ct & list_uids=11379044

Int Immunopharmacol. 2001 May;1(5):891-901. Related Articles,

Links

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Anti-allergy properties of fermented foods: an important

immunoregulatory mechanism of lactic acid bacteria?

Cross ML, son LM, Gill HS.

Milk and Health Research Centre, Institute of Food, Nutrition

and Human Health, Massey University, Palmerston North, New Zealand.

M.L.Cross@...

Clinical reports have suggested that dietary consumption of

fermented foods, such as yogurt, can alleviate some of the symptoms

of atopy and might also reduce the development of allergies,

possibly via a mechanism of immune regulation. Controlled studies

have indicated that consumption of fermented milk cultures

containing lactic acid bacteria (LAB) can enhance production of Type

I and Type II interferons at the systemic level. In animal models,

LAB have been shown to promote interferon expression, and to reduce

allergen-stimulated production of IL-4 and IL-5 in some cases.

Recent results have shown that LAB are potent inducers of

pro-interferon monokines (IL-12 and IL-18), and that cytokine

secretion is stimulated by the interaction of Gram-positive cell

wall components with surface receptors of mononuclear phagocytes,

via NF-kappa B and STAT signalling pathways. However, it is clear

that the extent and quality of LAB-induced immunoregulation is

strain-dependent. This review discusses the clinical and laboratory

evidence for anti-allergy properties of fermented foods, and

proposes a model for the mechanism by which some well-defined

strains of immunoregulatory LAB might down-regulate a Th2 allergic

phenotype.

Publication Types:

* Review

PMID: 11379044 [PubMed - indexed for MEDLINE]

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