Do traditional fermented foods protect against infantile atopic dermatitis

Celik V., Beken B., Yazicioglu M., Ozdemir P. G., SÜT N.

PEDIATRIC ALLERGY AND IMMUNOLOGY, cilt.30, sa.5, ss.540-546, 2019 (SCI-Expanded) identifier identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 30 Sayı: 5
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1111/pai.13045
  • Dergi Adı: PEDIATRIC ALLERGY AND IMMUNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.540-546
  • Anahtar Kelimeler: atopic dermatitis, environmental tobacco smoking, fermented foods, probiotics, yogurt, ALLERGIC DISEASES, SMOKE EXPOSURE, VITAMIN-D, PREGNANCY, PROBIOTICS, ECZEMA, CONSUMPTION, PREVENTION, RISK, METAANALYSIS
  • Acıbadem Mehmet Ali Aydınlar Üniversitesi Adresli: Hayır

Özet

Background: Environmental and dietary factors during pregnancy may affect development of infantile atopic dermatitis (AD). This study analyzed whether maternal consumption of selected Turkish fermented foods (FF) and other factors during pregnancy affect the development of AD during the first 2 years of life.