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Maternal and newborn vitamin D status and its impact on food allergy development in the German LINA cohort study

K Weisse1, S Winkler, F Hirche

  • 1Department of Environmental Immunology, Helmholtz Centre for Environmental Research - UFZ, Leipzig.

Allergy
|December 21, 2012
PubMed

Insights

High vitamin D levels during pregnancy and at birth are linked to an increased risk of food allergies in infants. This finding suggests caution regarding vitamin D supplementation for allergy prevention.

Area of Science:

  • Immunology
  • Nutritional Science
  • Pediatrics

Background:

  • Vitamin D's role in atopic disease development is debated.
  • Investigating the association between maternal and cord blood vitamin D levels and infant atopic outcomes is crucial.

Purpose of the Study:

  • To examine the relationship between maternal and cord blood vitamin D levels and atopic manifestations in early infancy.
  • To explore the impact of vitamin D on food allergy development and sensitization.

Main Methods:

  • The LINA cohort study measured 25(OH)D in 378 mother-child pairs.
  • Atopic manifestations were tracked via parental questionnaires for two years.
  • Cord blood regulatory T cells (Treg) were analyzed using methylation-specific PCR.

Main Results:

  • Maternal and cord blood 25(OH)D levels showed a strong correlation and seasonal variation.
  • Higher maternal and cord blood vitamin D levels were associated with increased risk of food allergy.
  • Higher maternal vitamin D levels correlated with a greater risk of food allergen sensitization by age two.
  • Cord blood vitamin D levels were inversely correlated with regulatory T cell counts.

Conclusions:

  • Elevated vitamin D levels during pregnancy and at birth may increase the risk of food allergies.
  • The findings challenge the routine use of vitamin D supplementation for allergy prevention in infants.
Abstract

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