Allergic asthma is the most common acute inflammatory airway disorder and their incidence population has exploded in the last years, being estimated that over 300 million people worldwide have the condition. Here, we present a brief overview of relationship of allergic asthma with diet and food intake. Several studies have shown that most asthma cases are due to an allergic immune response to environmental allergens. Diet affects strongly the development of asthma because the systemic inflammatory mediators are affected by a high fat diet and obesity. Thus, obesity has effect on airway function and trigger inflammation path ways. There are also strong associations between asthma and dietary antioxidants, such as vitamins, and they may protect the respiratory system from inflammation and allergic reactions. An increased prevalence of food allergy has been also observed in the last years and this problem could be a major risk factor for severe asthma. According to the findings of many researchers, specific diets could help controlling asthma, therefore therapeutic strategies for allergic asthma suggest the modification of diet, which could include antioxidantrich foods, the avoidance of allergic food, low saturated fat intake and maintenance of weight in the healthy range.

In recent decades, biotechnologists have striven to improve the quantity and quality of food supply. Producing genetically modified (GM) foods is one of the main goals and many countries all over the world have approved the distribution and consumption of the labeled GM foods in their own regions. However, there are still few groups having concerns about allergenicity of GM foods. This review highlights the pathways to ensure food safety of GM foods from view point of absence of allergens and also describes the risk assessment procedures, including bioinformatics assays, biochemical procedures, immunological assessments and animal models. According to present published database, there are few studies demonstrated that GM foods have some slight allergic effects. In this regard, the authors concluded that, at the present, producing GM foods in response to the enormous need of the universal population could be a good solution; yet assessing the allergenicity of these foods is an approach to ensure the highest safety of GM foods. On the other hand, considering important role of GM foods in decreasing hunger and achieving food security in the world, possible allergenicity of GM foods is preventable by strict regulation and extensive laboratory testing before distribution in local and global markets. Finally, according to literature review, it seems probably that there is no serious risk about allergenicity of GM foods produced and consumed until now in the world.