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Dietary antioxidant intake, allergic sensitization and allergic diseases in young children

S Patel1, C S Murray, A Woodcock

  • 1School of Translational Medicine, University of Manchester and NIHR Translational Research Facility in Respiratory Medicine, University Hospital of South Manchester NHS Foundation Trust, Manchester, UK.

Allergy
|October 3, 2009
PubMed

Insights

Higher beta-carotene intake in children is linked to a lower risk of developing allergies. This dietary antioxidant may play a role in preventing allergic sensitization and reducing immunoglobulin E (IgE) levels.

Area of Science:

  • Nutritional Immunology
  • Pediatric Allergy
  • Epidemiology

Background:

  • Allergic diseases are increasing globally, with unclear causes.
  • Changing lifestyles and reduced intake of fruits/vegetables may contribute.
  • Dietary antioxidants are a potential factor in allergy development.

Purpose of the Study:

  • To examine the relationship between dietary antioxidant intake at age 5 and atopy at ages 5 and 8.
  • Investigate the impact of antioxidants on allergic sensitization in children.

Main Methods:

  • Longitudinal study of a birth cohort from birth to 8 years.
  • Validated respiratory questionnaires, skin prick tests (SPT) at ages 5 and 8.
  • Serum IgE measurement at age 5 and antioxidant intake assessment via food frequency questionnaire (FFQ).

Main Results:

  • Beta-carotene intake correlated with reduced allergic sensitization at ages 5 and 8 (OR 0.80-0.81).
  • Higher beta-carotene intake was associated with lower total IgE levels (P=0.002).
  • Vitamin E intake showed a slight increase in sensitization risk at age 5 (OR 1.19).

Conclusions:

  • Increased beta-carotene intake is associated with decreased allergic sensitization and IgE levels in children.
  • Dietary antioxidants, particularly beta-carotene, may influence the development of allergic sensitization.
  • Further research into dietary interventions for allergy prevention is warranted.
Abstract

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