FERMENTED FOODS AND ALLERGY PROTECTION: LESSONS FROM RURAL COMMUNITIES.

Marked differences in the prevalence of allergy between urban and rural environments have been well established. Certain microorganisms encountered in and around farming and rural surroundings can 'train' and modulate the human immune system to protect against certain infectious and non-communicable diseases, including allergies. Research from South Africa has indicated that drinking fermented cow's milk from a young age may protect against allergy even in a urban population. Lactic acid bacteria are important role-players in allergy protection and these organisms are abundant in fermented food products. The questions arise: Can people living in urban areas, at least to some extent, 'replicate' the allergy protective environment of rural people or at least compensate for a lack of exposure to protective organisms? And can they do so safely? In this review we focus on fermented milk and other fermented foods and elaborate on the allergy-protective microbiota favoured by fermentation. [ABSTRACT FROM AUTHOR]