Une alimentation riche en fromage dès le plus jeune âge protègerait des allergies
A study conducted by the University Hospital of Besançon and INRA shows the protective effect of high cheese consumption from a very young age. For the first time, a link has been established between cheese consumption and the probability of developing food or skin allergic diseases, regardless of the consumption of various other foods (vegetables or fruits, cereals, bread, meat, cake and yogurt) and living conditions in a farm environment (presence and diversity of farm animals). These results have been published in the journal Allergy . The significant increase in the frequency of allergic diseases and asthma in industrialized countries over the past 40 years is due in part to an increase in the level of hygiene and a decrease in infectious diseases and microbial contacts in early childhood. Since 2002, the PASTURE study, coordinated in France by Professor Dalphin, head of the Respiratory Disease Department of the University Hospital of Besançon, has been observing a cohort of children living in a rural environment in 5 European countries (Germany, Switzerland, Austria, France and Finland). This work has already confirmed, through nearly 60 scientific publications, the decrease in agricultural areas of the risk of allergies as well as the protective role of early food diversity. Part IV of the PASTURE study, conducted in collaboration with INRA, focuses mores specifically on the consumption of cheese, a food rich in microbial diversity.
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