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This article is converted Medicine original, reproduced please indicate the source Author: Yun Introduction: food allergies, food allergy that is, actually refers to some people after eating certain foods, causing the body to an organization, or even an organ The whole body reacts strongly, resulting in various dysfunctions or tissue damages.
It is an abnormal immune response of the immune system to a specific food.
Food allergies can cause a variety of symptoms, including skin, digestive tract, respiratory tract, and cardiovascular system discomfort.
Any food can become an allergen.
Now, food allergies have increased dramatically.
In China, the number of people with allergies is also increasing rapidly.
As early as 2013, media reports pointed out that there are more than 100 million allergic patients in China, which means that 1 in 13 Chinese people suffer from allergic diseases.
In the 2016 survey, this rate doubled.
It is predicted that in the next 20 years, the number of people with allergies worldwide will exceed half of the total population.
Allergies will become one of the three key diseases to be prevented in the 21st century.
So scientists have been working hard to study the reasons.
Recently, immunobiologists from Yale University published a paper entitled "Food allergy as a biological food quality control system" in the journal Cell.
Researchers found that in the modern environment, there are unnatural substances (including processing Food) or environmental chemicals (such as dishwashing detergents), as well as the absence of natural microbial exposure, all have an impact on the destruction of this food quality control plan, which lays the foundation for the future treatment or prevention of food allergies.
High-quality food control in animal biology includes sensory supervision, that is, if we smell bad taste, we don't want to eat it.
There are also outposts in the intestines.
If we eat toxins, they will be found and excreted.
In the latter case, part of the immune system and the parasympathetic nerves of the nervous system are also mobilized to help eliminate the threat.
This type of immune system reaction triggers allergies, including food allergies, the so-called "hygiene hypothesis", which believes that due to the lack of natural threats such as parasites, this part of the immune system becomes highly sensitive, and More likely to respond to harmless proteins that are prevalent in certain food groups.
This helps explain why people living in rural areas of the world are much less likely to develop food allergies than those living in urban areas.
Medzhitov pointed out that food allergies continued to rise sharply for a long time after the elimination of parasites in developed countries.
Therefore, the Yale University research team now infers that other environmental factors can affect the activity of the natural food quality control system, causing the immune system to be allergic to certain food allergens.
"One factor is the increased use of sanitary products and the overuse of antibiotics; secondly, dietary changes and increased consumption of processed foods, while reducing exposure to naturally grown foods and the composition of the gut microbiome.
Finally, food preservatives and The introduction of environmental chemicals (such as dishwashing detergent) has led to new elements of immune system monitoring.
"The research team believes that these environmental changes together effectively trigger food quality control responses, making the immune system react to food proteins in ways that are more toxic to food.
Substances react in the same way.
Food allergies are no different from many other diseases.
They are caused by abnormal forms of normal biological reactions.
The authors believe that understanding the underlying biology of normal processes, such as food quality control systems, should help researchers identify potential culprits of food allergies, but also potential culprits of other diseases.
Therefore, this is the reason why rural residents have fewer food allergies: they eat naturally grown food and the living environment is beneficial to the composition of the gut microbiome! These microorganisms almost dominate our digestive system and immune system.
They live in harmony with us and dominate our bodies.
So how do we obtain high-quality microbial communities? The answer is only two words-soil.
Reference materials: [1] https://medicalxpress.
com/news/2021-01-overactive-food-quality-triggers-allergies.
html [2] https:// 8674(20)31677-9 Today's video content recommendation [Trailer] Dr.
Wenhai Jin of "My 2020"-Director of Strategic Marketing of Danaher Life Sciences China, focusing on scientific research in the life sciences industry, precision medicine, and biopharma
It is an abnormal immune response of the immune system to a specific food.
Food allergies can cause a variety of symptoms, including skin, digestive tract, respiratory tract, and cardiovascular system discomfort.
Any food can become an allergen.
Now, food allergies have increased dramatically.
In China, the number of people with allergies is also increasing rapidly.
As early as 2013, media reports pointed out that there are more than 100 million allergic patients in China, which means that 1 in 13 Chinese people suffer from allergic diseases.
In the 2016 survey, this rate doubled.
It is predicted that in the next 20 years, the number of people with allergies worldwide will exceed half of the total population.
Allergies will become one of the three key diseases to be prevented in the 21st century.
So scientists have been working hard to study the reasons.
Recently, immunobiologists from Yale University published a paper entitled "Food allergy as a biological food quality control system" in the journal Cell.
Researchers found that in the modern environment, there are unnatural substances (including processing Food) or environmental chemicals (such as dishwashing detergents), as well as the absence of natural microbial exposure, all have an impact on the destruction of this food quality control plan, which lays the foundation for the future treatment or prevention of food allergies.
High-quality food control in animal biology includes sensory supervision, that is, if we smell bad taste, we don't want to eat it.
There are also outposts in the intestines.
If we eat toxins, they will be found and excreted.
In the latter case, part of the immune system and the parasympathetic nerves of the nervous system are also mobilized to help eliminate the threat.
This type of immune system reaction triggers allergies, including food allergies, the so-called "hygiene hypothesis", which believes that due to the lack of natural threats such as parasites, this part of the immune system becomes highly sensitive, and More likely to respond to harmless proteins that are prevalent in certain food groups.
This helps explain why people living in rural areas of the world are much less likely to develop food allergies than those living in urban areas.
Medzhitov pointed out that food allergies continued to rise sharply for a long time after the elimination of parasites in developed countries.
Therefore, the Yale University research team now infers that other environmental factors can affect the activity of the natural food quality control system, causing the immune system to be allergic to certain food allergens.
"One factor is the increased use of sanitary products and the overuse of antibiotics; secondly, dietary changes and increased consumption of processed foods, while reducing exposure to naturally grown foods and the composition of the gut microbiome.
Finally, food preservatives and The introduction of environmental chemicals (such as dishwashing detergent) has led to new elements of immune system monitoring.
"The research team believes that these environmental changes together effectively trigger food quality control responses, making the immune system react to food proteins in ways that are more toxic to food.
Substances react in the same way.
Food allergies are no different from many other diseases.
They are caused by abnormal forms of normal biological reactions.
The authors believe that understanding the underlying biology of normal processes, such as food quality control systems, should help researchers identify potential culprits of food allergies, but also potential culprits of other diseases.
Therefore, this is the reason why rural residents have fewer food allergies: they eat naturally grown food and the living environment is beneficial to the composition of the gut microbiome! These microorganisms almost dominate our digestive system and immune system.
They live in harmony with us and dominate our bodies.
So how do we obtain high-quality microbial communities? The answer is only two words-soil.
Reference materials: [1] https://medicalxpress.
com/news/2021-01-overactive-food-quality-triggers-allergies.
html [2] https:// 8674(20)31677-9 Today's video content recommendation [Trailer] Dr.
Wenhai Jin of "My 2020"-Director of Strategic Marketing of Danaher Life Sciences China, focusing on scientific research in the life sciences industry, precision medicine, and biopharma
