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Fish and sea products consumption and allergic rhinitis: A multicenter case-control study
Carlos Regueira1, Narmeen Mallah2, Jurgita Saulyte1
1Department of Preventive Medicine, University of Santiago de Compostela, Santiago de Compostela, Spain.
Background:
The association of allergic diseases with the intake of fish-derived proteins and fatty acids remains unclear, with studies showing divergent results. We aimed to examine the association of those nutrients with the occurrence of allergic rhinitis (AR).
Methods:
A multicenter case-control study was conducted with 411 AR cases and 477 controls. Adjusted odds ratios (OR) of AR and their 95 % confidence intervals (CI) were estimated using multivariate logistic regression models. Stratified analyses by fish type and macronutrient were undertaken.
Results:
Blue fish consumption, except tuna, is associated with an important decrease in the odds of AR (1 serving/week: OR = 0.46; 95%CI: 0.27-0.80; 2 servings/week: OR = 0.30; 95%CI: 0.17-0.54; 3-4 servings/week: OR = 0.38; 95%CI: 0.20-0.68). Conversely, compared to no intake, white fish consumption is associated with higher odds of AR (3 servings/week: OR = 5.49; 95%CI: 3.27-9.24). A high n-6/n-3 polyunsaturated fatty acids (PUFAs) ratio is associated with higher odds of AR (OR = 1.79; 95%CI: 1.03-3.13 for the highest intake level compared to the lowest). High intake of n-3 PUFAs is associated with substantially lower odds of AR ranging between 46 % and 58 % (stearidonic acid OR = 0.42; 95%CI: 0.24-0.74; eicosapentaenoic acid OR = 0.45; 95%CI: 0.25-0.80; and docosapentaenoic acid OR = 0.54; 95%CI: 0.31-0.96).
Conclusions:
A high intake of blue fish, except tuna, is associated with lower odds of AR while that of white fish has an opposite association with the disease occurrence.
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