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Do traditional fermented foods protect against infantile atopic dermatitis
Velat Celik1, Burcin Beken1, Mehtap Yazicioglu1
1Department of Pediatric Allergy and Immunology, Trakya University Faculty of Medicine, Edirne, Turkey.
Insights
Maternal consumption of diverse Turkish fermented foods, particularly yogurt, during pregnancy may reduce the risk of infantile atopic dermatitis (AD). Environmental tobacco smoke exposure increases AD risk.
Area of Science:
- Pediatric Dermatology
- Nutritional Immunology
- Environmental Health
Background:
- Infantile atopic dermatitis (AD) is a prevalent condition.
- Environmental and dietary factors during pregnancy are suspected to influence AD development.
- Turkish fermented foods (FF) are a significant part of the traditional diet.
Purpose of the Study:
- To investigate the association between maternal consumption of Turkish FF during pregnancy and the development of infantile AD.
- To identify other environmental and demographic risk factors for infantile AD.
Main Methods:
- Case-control study involving 84 infants with AD and 56 healthy controls (aged 2-24 months).
- Retrospective maternal questionnaires assessed consumption frequency of 8 Turkish FF during pregnancy.
- Multivariate logistic regression analyzed risk factors including environmental tobacco smoke (ETS).
Main Results:
- Daily maternal intake of yogurt, fermented olive, and cheese was significantly higher in the control group compared to the AD group.
- Maternal ETS exposure during pregnancy was associated with an increased risk of infantile AD (OR: 2.60).
- Daily yogurt consumption (OR: 0.22) and greater diversity of FF intake (OR: 0.27) were associated with a reduced risk of infantile AD.
Conclusions:
- Daily maternal intake of yogurt and a diverse range of Turkish FF during pregnancy may offer a protective effect against infantile AD.
- Maternal exposure to environmental tobacco smoke during pregnancy is a significant risk factor for developing infantile AD.
Background:
Environmental and dietary factors during pregnancy may affect development of infantile atopic dermatitis (AD). This study analyzed whether maternal consumption of selected Turkish fermented foods (FF) and other factors during pregnancy affect the development of AD during the first 2 years of life.
Methods:
Eighty-four children with physician-diagnosed AD (aged between 2 and 24 months) and mothers, and 56 similarly aged, healthy children and mothers were studied. Physician-administered questionnaires retrospectively surveyed maternal consumption of FF during pregnancy. The intake frequency of 8 selected Turkish FF was classified as either (1) daily or (2) less than daily. Other possible demographic and environmental risk factors were also analyzed.
Results:
Daily maternal consumption of yogurt, fermented olive, and cheese in the control group was significantly higher than the AD group (P < 0.001, P = 0.017, and P = 0.011, respectively). Exposure to environmental tobacco smoking (ETS) was more common in the AD group than the control group (P = 0.025). In multivariate logistic regression analysis, maternal ETS exposure during pregnancy was associated with increased risk of infantile AD, and daily consumption of yogurt was associated with a reduced risk (odds ratio [OR]: 2.60, 95% confidence interval [CI]: 1.11-6.1, and OR: 0.22, CI: 0.09-0.54, respectively). The diversity of consumed FF during pregnancy was found to have a protective effect against infantile AD (OR: 0.27, CI: 0.14-0.53).
Conclusions:
Daily maternal intake of yogurt and diversity of consumed Turkish FF during pregnancy may reduce the risk of AD. Maternal tobacco smoke exposure is associated with increased risk of infantile AD.
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