Maternal and infant dietary patterns are not related to food allergy risk in Singapore children: GUSTO cohort study.

Abstract

BackgroundWe previously reported that delayed allergenic food introduction in infancy did not increase food allergy risk until age 4 years within our prospective cohort. However, it remains unclear whether other aspects of maternal or infant diet play roles in the development of childhood food allergy. ObjectiveHere we examined the relationship between maternal pregnancy and infant dietary patterns and the development of food allergies until age 8 years. MethodsAmong 1152 Singapore GUSTO study mother-infant dyads, the infant’s diet was ascertained using food frequency questionnaires at 18 months (M). Maternal dietary patterns during pregnancy were derived from 24-hour diet recalls. Food allergy was determined through interviewer-administered questionnaires at regular time points from infancy to age 8 years (Y) and defined as a positive history of allergic reactions, alongside skin prick tests at M18, Y3, Y5 and Y8. ResultsFood allergy prevalence was 2.5% (22/883) at 12 months and generally decreased over time by 8 years (1.9%; 14/736). Higher maternal dietary quality was associated with increased risk of food allergy (p≤0.016), however, odds ratios were modest. Offspring food allergy risk up until 8 years showed no associations with measures of infant diet including timing of solids/food introduction [aOR 0.90 (0.42-1.92)], infant’s diet quality [aOR 0.93 (0.88-0.99)] or diet diversity [aOR 0.84 (0.6-1.19)]. Most infants (89%) were first introduced to cow’s milk protein within the first month of life, while egg and peanut introduction were delayed (58.3% introduced by mean age 8.8 months and 59.8% by mean age 18.1 months, respectively). ConclusionsApart from maternal diet quality showing a modest association, infant’s allergenic food introduction, diet quality and dietary diversity were not associated with food allergy development in this Asian paediatric population. Interventional studies are needed to evaluate the efficacy of these approaches to food allergy prevention across different populations.