Evidence supporting the use of: Vitamin C (unspecified)
For the health condition: Allergies (food)

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Synopsis

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

Vitamin C (ascorbic acid) has been investigated for its potential role in modulating allergic responses, including food allergies. Its rationale for use is grounded in its antioxidant properties and capacity to support immune function. Vitamin C can inhibit histamine release from immune cells and increase histamine degradation, which may help reduce some allergy symptoms. Several small clinical studies and laboratory experiments have demonstrated that Vitamin C supplementation can lower blood histamine levels and may alleviate symptoms in some allergic conditions, such as allergic rhinitis and asthma. However, direct research specifically addressing food allergies is sparse and largely limited to animal or in vitro models. There is no robust clinical evidence that Vitamin C supplementation can prevent, treat, or significantly alleviate food allergy reactions in humans. Major allergy and immunology guidelines do not recommend Vitamin C as a primary or adjunctive treatment for food allergies. Thus, the scientific evidence supporting Vitamin C's use for food allergies is weak (rated 2 out of 5), mostly extrapolated from its general anti-allergic and antioxidant effects rather than from well-designed clinical trials in humans with food allergies.

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