Until today, no viable technique for preventing food allergies has been established. Although interventional trials utilizing probiotics, prebiotics, hydrolyzed formula, and bacterial lysates early in infancy were shown to lower the prevalence of atopic dermatitis, no impact on food sensitivity and allergy could be demonstrated. Early exposure to cattle, microbes, and molds in a farming setting had been shown to upregulate immune responses mediated by Toll-like receptors, hence preventing allergies. There was mounting evidence that the uneven composition of the human microbiome on human skin and mucosal surfaces might have a role in the development of inflammatory illnesses such as allergies and asthma. However, during the previous five years, the hypothesis had yet to be validated in interventional trials. There had been a few trials that used bacterial lysates, such as Escherichia coli with Enterococcus faecalis in ProSymbioflor and heat-killed Bifidobacterium breve and Streptococcus thermophilus; nevertheless, these treatments did not lower food allergy prevalence.
Over the last five years, new interventional trials focused on the use of bacterial lysates. In the ProSymbioflor experiment, there was just an impact on eczema, but the trial employing B. breve and S. thermophilus in a cow’s milk formula revealed a modest reduction in food sensitization at 12 months. However, these tactics required additional examination, and effectiveness appears to be limited to specific subpopulations.
Reference:journals.lww.com/co-allergy/Abstract/2013/06000/Bacterial_lysates_in_food_allergy_prevention.14.aspx
