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Maternal Perinatal Dietary Patterns Affect Food Allergy Development in Susceptible Infants

Yoon Hee Kim1, Kyung Won Kim2, So-Yeon Lee3

  • 1Department of Pediatrics, Gangnam Severance Hospital, Seoul, Korea; Institute of Allergy, Severance Biomedical Science Institute, Brain Korea 21 Project for Medical Science, Yonsei University College of Medicine, Seoul, Korea.

The Journal of Allergy and Clinical Immunology. in Practice
|April 2, 2019
PubMed

Insights

Maternal consumption of sugary, baked goods during pregnancy and prolonged breastfeeding increase food allergy (FA) risk. Infant genetics, specifically CD14 and GST gene variations, influence susceptibility to FA development.

Area of Science:

  • Allergy and Immunology
  • Nutritional Science
  • Genetics

Background:

  • Rising food allergy (FA) incidence linked to gene-environment interactions.
  • Specific gene-dietary interactions in FA development remain unclear.

Purpose of the Study:

  • Evaluate infant genetic variations and maternal diet interaction.
  • Identify risk factors for food allergy development.

Main Methods:

  • Utilized the "Cohort for Childhood Origin of Asthma and allergic diseases" birth cohort (1628 infants).
  • Assessed maternal diet via food frequency questionnaire at 26 weeks gestation.
  • Genotyped infant cord blood at 12 loci.

Main Results:

  • Maternal confectionery diet (baked, sugary products) associated with higher FA prevalence (aOR=1.517, P=.02).
  • This diet pattern showed higher trans fat content (r=0.498, P<.001).
  • Longer breastfeeding linked to FA (aOR=1.792, P=.03), especially with CD14 (rs2569190 TT) and GSTM1/GSTT1 gene variations.

Conclusions:

  • Maternal confectionery diet and prolonged breastfeeding may increase FA risk, potentially due to trans fats.
  • Infant CD14 and GST gene polymorphisms influence food allergy susceptibility.
Abstract

Keywords:
CD14ConfectionaryDietary patternFatty acidsFood allergyGSTGeneticsInfantPerinatalPolymorphism

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