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Published on: April 21, 2019
Vitamin E intake in relation to allergic sensitization and IgE serum concentration
Stefanie Sausenthaler1, Tobias Loebel, Jakob Linseisen
1Helmholtz Zentrum München, German Research Center for Environmental Health, Institute of Epidemiology, Neuherberg, Germany. s.sausenthaler@helmholtz-muenchen.de
Background:
A protective role of dietary vitamin E intake on disorders related to the immune system, such as allergic diseases, has been suggested. However, results from epidemiological studies are conflicting.
Objectives:
The aim of present study was to analyze whether dietary vitamin E intake is related to the prevalence of allergic sensitization and total serum IgE concentrations in adult subjects.
Methods:
The present study population consisted of 366 adults aged 29 to 54 years participating in the German centers of the European Community Respiratory Health Survey (ECRHS) II, Erfurt and Hamburg. A validated food frequency questionnaire was used to gather information on dietary vitamin E intake. Total serum IgE concentrations and specific IgE to common allergens were analyzed by using the Pharmacia CAP System. Allergic sensitization was defined as specific serum IgE concentration > or = 0.35 kU/l.
Results:
The risk for allergic sensitization was substantially decreased in the middle quartiles (aOR: 0.42; 95% CI: 0.22-0.81) and the highest quartile (aOR: 0.22; 95% CI: 0.08-0.60) of total dietary vitamin E intake, after adjustment for potential confounders. Total serum IgE concentration was not statistically significantly associated with dietary vitamin E intake.
Conclusions:
The findings of this study suggest that dietary vitamin E intake might play a protective role in the development of allergic sensitization.
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