Abstract
Functional foods are defined as consumables that, in addition to providing essential nutrients, exhibit health-promoting properties when consumed regularly over a long period of time. Globally, there has been great emphasis on their consumption as a cost-effective and safer alternative for the prevention, treatment, and management of various health-related issues, including food allergies. Over the past two decades, the prevalence and severity of clinical manifestations of food allergy (FA) have increased significantly. FA results from the breakdown of immune tolerance. There are different types of functional foods that can be effective in the treatment of FA. Functional foods based on postbiotics that are produced through fermentation include kefir, yogurt, cheese, and fermented milk. This review highlights the potential role of functional foods based on postbiotics in the treatment of FA.