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

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Synopsis

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

Oligosaccharides, particularly prebiotic types like fructooligosaccharides (FOS) and galactooligosaccharides (GOS), have been studied for their potential role in supporting or preventing food allergies. The scientific rationale is based on their ability to modulate the gut microbiota, which may influence immune system development and allergic response. Several animal studies and a number of human clinical trials, especially in infants, suggest that supplementation with specific prebiotic oligosaccharides may reduce the risk of developing allergic diseases, including food allergies and atopic dermatitis. For example, some infant formula studies have reported a modest reduction in the incidence of allergic manifestations when formulas are supplemented with a mix of prebiotic oligosaccharides. However, the evidence remains preliminary and somewhat inconsistent. The European Food Safety Authority (EFSA) and other health bodies acknowledge the plausibility of the mechanism but do not currently recommend oligosaccharide supplementation as a standard treatment or preventive measure for food allergies due to limited and variable clinical data. Most guidelines for allergy prevention focus on other strategies, such as early introduction of allergenic foods and breastfeeding. Therefore, while there is emerging scientific evidence supporting a possible beneficial role of oligosaccharides in modulating allergy risk, the overall strength of evidence is still low, and more robust, long-term clinical trials are needed before firm recommendations can be made.

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