Low gut bacteria level in infants, higher susceptibility to allergies

It will be very interesting to see where this goes, especially since (self reported) food allergies seem to be increasingly prevelant in western society.

The research, published in the February edition of the journal Clinical & Experimental Allergy and highlighted as the publication’s “editor’s choice,” reveals that infants with a fewer number of different bacteria in their gut at three months of age are more likely to become sensitized to foods such as milk, egg or peanut by the time they are one year old. Infants who developed food sensitization also had altered levels of two specific types of bacteria, Enterobacteriaceae and Bacteroidaceae, compared with infants who didn’t.