Fermented Food in Asthma and Respiratory Allergies-Chance or Failure?

In the last few decades, a dramatic increase in the global prevalence of allergic diseases and asthma was observed. It was hypothesized that diet may be an important immunomodulatory factor influencing susceptibility to allergic diseases. Fermented food, a natural source of living microorganisms and bioactive compounds, has been demonstrated to possess health-promoting potentials and seems to be a promising strategy to reduce the risk of various immune-related diseases, such as allergic diseases and asthma. The exact mechanisms by which allergic diseases and asthma can be alleviated or prevented by fermented food are not well understood; however, its potential to exert an effect through modulating the immune response and influencing the gut microbiota has been recently studied. In this review, we provide the current knowledge on the role of diet, including fermented foods, in preventing or treating allergic diseases and asthma.

Automated summary

The global prevalence of allergic diseases and asthma has significantly increased in the last few decades. Diet has been hypothesized to be an important immunomodulatory factor influencing susceptibility to these diseases. Fermented food, as a natural source of living microorganisms and bioactive compounds, has been shown to have health-promoting potentials and is considered a promising strategy to reduce the risk of immune-related diseases such as allergic diseases and asthma.