Antibodies IgG, IgA, and IgM to food antigens during the first 18 months of life in relation to feeding and development of atopic disease

Abstract

Serum levels of IgG, IgA, and IgM antibodies against ovalbumin, β-lactoglobulin, and gliadin were measured in a series of 210 “allergy-risk” infants and their mothers. The antibody levels were determined with ELISA in sera obtained from mothers at delivery, and from their babies at birth, 6 weeks, 6 months, and 18 months. High levels of maternal IgG, IgA, or IgM antibodies to food at delivery did not appear to protect the baby against development of atopic disease. Maternal avoidance of cow's milk and egg during pregnancy had no significant influence on the level of food antibodies in cord blood, but the mother's intake of these foods during lactation affected the immunologic response of the baby, not only to these antigens but also to gliadin as well. Babies with minimal cow's milk exposure before 6 months had significantly lower levels of IgG to β-lactoglobulin than babies regularly exposed to cow's milk. We conclude that maternal elimination diet during lactation influences the immunologic response of the baby, but if this prevents the development of atopic disease or just delays the immunologic maturation remains to be evaluated.