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Review
. 2025 Oct 21;14(20):3584.
doi: 10.3390/foods14203584.

Functional Foods Based on Postbiotics as a Food Allergy Treatment

Nader Khani  1 , Faezeh Shirkhan  2 , Mansour Rabie Ashkezary  3 , Vahideh Sarabi Aghdam  4 , Roya Abedi Soleimani  4 , Seyed Mohamad Javad Shokouhian  5 , Negin Hosseinzadeh  4 , Aziz Homayouni-Rad  4
Affiliations
Review

Functional Foods Based on Postbiotics as a Food Allergy Treatment

Nader Khani et al. Foods. .

Abstract

Functional foods are defined as consumables that, in addition to providing essential nutrients, exhibit health-promoting properties when consumed regularly over a long period of time. Globally, there has been great emphasis on their consumption as a cost-effective and safer alternative for the prevention, treatment, and management of various health-related issues, including food allergies. Over the past two decades, the prevalence and severity of clinical manifestations of food allergy (FA) have increased significantly. FA results from the breakdown of immune tolerance. There are different types of functional foods that can be effective in the treatment of FA. Functional foods based on postbiotics that are produced through fermentation include kefir, yogurt, cheese, and fermented milk. This review highlights the potential role of functional foods based on postbiotics in the treatment of FA.

Keywords: food allergy; functional food; immune system; postbiotic; probiotic.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Figure 1
Figure 1
The mechanisms of bacteriocins in food allergies.
Figure 2
Figure 2
The main mechanisms of SCFAs against food allergies.
Figure 3
Figure 3
The main mechanisms of LTA against food allergies.
Figure 4
Figure 4
The benefits of kefiran on food allergy.
See this image and copyright information in PMC

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