Products of compound probiotics combined with zinc and vitamin B ameliorate the risk of food allergy.

Probiotics have emerged as a promising avenue for modulating immune responses implicated in food allergies, with zinc and vitamin B also exhibiting antiallergic properties. However, the clinical efficacy of compound probiotics combined with these nutrients in mitigating food allergy risk remains to be elucidated. In this randomized controlled trial, 796 children aged 0-6 years with food allergies were assigned to either an experimental group receiving compound probiotics, zinc, and vitamin B products alongside hydrolyzed protein formula milk, or a control group receiving only hydrolyzed protein formula milk. Serum IgE levels, specific food allergies, and key immunological factors were assessed at baseline, posttreatment, and post-follow-up time points. The experimental group demonstrated significantly reduced skin-prick test wheal diameters and serum total IgE levels compared with the control group after the 6-month intervention, with sustained efficacy at the 6-month follow-up. Furthermore, the prevalence of specific food allergies, including egg, milk, crab, shrimp, cashew, beef, mango, and shellfish, was significantly lower in the experimental group posttreatment and post-follow-up, highlighting the therapeutic potential of the intervention. Immunological analysis revealed a favorable modulation of Th1/Th2 balance, with increased IFN-γ levels and decreased IL-4 levels in the experimental group. Additionally, serum zinc and vitamin B2 levels were significantly elevated in the experimental group posttreatment and post-follow-up, indicating improved nutritional status. Compound probiotics combined with zinc and vitamin B represent a promising intervention for reducing the risk of food allergies in children, offering a multifaceted approach to immune modulation and nutritional support in this vulnerable population.