Evidence supporting the use of: Oligosaccharide
For the health condition: Allergies (food)

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Oligosaccharides, particularly prebiotic types such as fructooligosaccharides (FOS) and galactooligosaccharides (GOS), have been investigated for their role in supporting or modulating immune responses, including in the context of food allergies. The scientific rationale centers around their ability to positively influence the gut microbiota, promoting the growth of beneficial bacteria such as Bifidobacteria and Lactobacilli. These changes in the gut microbiome are thought to enhance the development of oral tolerance and modulate immune function, which may be relevant in the prevention or management of allergic diseases, including food allergies.

Several studies, especially in infants, have explored the use of oligosaccharide-enriched formulas (often in combination with probiotics or as part of synbiotics) to reduce the risk or severity of allergic manifestations, such as atopic dermatitis and food allergies. Some clinical trials have shown modest benefits, particularly in high-risk infants, but results are not uniformly consistent and effects tend to be modest. Major allergy and pediatric societies acknowledge the potential of prebiotics but currently do not recommend their routine use for allergy prevention or treatment due to insufficient evidence.

In summary, while there is a plausible scientific mechanism and preliminary clinical evidence suggesting oligosaccharides may help modulate food allergy risk or severity, the overall evidence is limited and not yet robust enough for strong clinical recommendations. Further high-quality, large-scale studies are needed to clarify their effectiveness and optimal use.

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