Food allergy prevalence is increasing among children; however, it is not clear how children's food allergy status impacts family mealtimes. This study's purpose was to systematically synthesize research regarding the relationship between children's food allergies, parental meal-centered stress, and family mealtime dynamics. Data sources for this study include peer-reviewed, English language sources from CINAHL, MEDLINE, APA PsycInfo, Web of Science, and Google Scholar. Five keyword categories (child, food allergies, meal preparation, stress, and family) were utilized to identify sources regarding how food allergies of children (from birth-12 years) relate to family mealtime dynamics or parental meal-centered stress. All 13 identified studies determined that pediatric food allergies relate to either increased parental stress, meal preparation issues, mealtime problems, or changes to family meals. Studies also indicate that meal preparation takes longer, requires more vigilance, and is more stressful due to children's food allergies. Limitations include that most studies were cross-sectional and based on maternal self-report. Children's food allergies are associated with parental meal-centered stress and mealtime issues. However, there is a need for research to account for specific changes to family mealtime dynamics and parent feeding behaviors so that pediatric health care professionals can alleviate parental meal-centered stress and provide guidance towards optimal feeding behaviors.
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http://dx.doi.org/10.1177/13674935231183491 | DOI Listing |
Pediatr Allergy Immunol
January 2025
Department of Pediatric Allergy, Faculty of Medicine, Hacettepe University, Ankara, Turkey.
Background: Sesame allergy (SA) is a growing concern because of its association with severe reactions and the limited knowledge of long-term outcomes.
Objective: This retrospective study aimed to identify the risk factors influencing persistent SA (PSA) in children to improve management and select suitable candidates for oral immunotherapy (OIT).
Methods: We analyzed the electronic medical records of 84 children with confirmed SA, as defined by consistent clinical reactions and immunoglobulin E (IgE)-mediated sensitization.
Syst Rev
January 2025
Department of Pediatric, Affiliated Chifeng Clinical College of Inner, Mongolia Medical University, Chifeng, China.
Background: There is ongoing debate about the safety and efficacy of epicutaneous immunotherapy (EPIT) in treating food allergies. The systematic review and meta-analysis aimed to evaluate the safety and efficacy of EPIT.
Methods: We systematically searched international trial registers (ClinicalTrials.
Sci Rep
January 2025
Department of Gastroenterology, Fifth Affiliated Hospital, Zhengzhou University, Zhengzhou, China.
The deregulation of immune responses is what causes food allergy (FA) to occur. FA's cause is still unknown. The goal of this study is to investigate the mechanism how the impaired production of IL-10 occurs in peripheral naive B cells of patients with FA.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China.
Many proteins are essential food components but also major allergens. Reducing protein allergenicity while preserving its nutritional value and technofunctional properties has always been the goal of the food industry. Ultrasound (US) is a green processing method for modifying proteins.
View Article and Find Full Text PDFEur Ann Allergy Clin Immunol
January 2025
Division of Allergy and Immunology, Department of Pediatrics, Marmara University, School of Medicine, Istanbul, Turkey.
Children with milk and egg allergies have outcomes in which, three-quarters are tolerant to baked forms of the allergenic food. Identifying predictors of tolerance to baked foods for IgE-mediated immediate-type reactions may guide the early introduction of baked allergens to diet and tolerance development. This study explores factors associated with early tolerance to baked foods.
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