Risk Of Food Allergy Research Articles

Relationship between prenatal exposure to perfluorinated compounds and allergic diseases in infants

[Background]Recent studies have shown that prenatal exposure to perfluorinated compounds (PFCs) at general environmental levels has an adverse effect on infants. Immunotoxic effects of PFCs exposure in animal studies include immunosuppression, suppression of IgM antibody production, and increased IgE response in ovalbumin-sensitized mice. However, epidemiological studies investigating the role of PFCs, in particular longer-chain PFCs, are scarce. [Aims]The aim of this study was to investigate the relationship between prenatal exposure to 11 PFCs and infant allergic diseases during the first 12 months of life in a large study population. [Methods]The study population was comprised of mothers and their infants enrolled in a prospective birth cohort study (Hokkaido Study on Environment and Children's Health). Between February 2003 and December 2009, 300 women were randomly selected every year. Eleven PFC compounds were measured in maternal plasma using simultaneous analysis with UPLC-MS/MS. Characteristics of participants and information on infant allergic diseases was obtained from self-administered questionnaires and medical records. Finally, 2,062 mothers and their infants were included in the statistical analysis. [Results]Risk of eczema, wheezing and food allergy during the first 12 months of life was not associated with maternal levels of 11 PFCs, including longer-chain compounds. Odds ratios for eczema and wheezing ranged from 0.66 to 0.73 and from 0.60 to 0.81 for the three higher quartiles of maternal perfluorotridecanoic acid (PFTrDA) levels, compared with the lowest in the adjusted models, but no dose-response pattern was found. [Conclusions]These findings suggest that prenatal exposure to 11 PFCs, including longer-chain compounds, is not associated with risk of infant allergic diseases. Further studies are ongoing to investigate the effects of prenatal exposure to 11 PFCs on cord blood IgE levels, and allergies and infectious diseases at the age of 2 and 4 years.

Soy in wheat – Contamination levels and food allergy risk assessment

In the United States, packaged food ingredients derived from allergenic sources must be clearly labeled. However, no requirement exists to declare the presence of residues of raw agricultural commodities due to agricultural commodity comingling. Clinical reports of allergic reactions to undeclared soy in wheat-based products do not exist suggesting that a rather low degree of risk is posed by wheat-based products that are comingled with soy. Detectable soybean residues (>2.5ppm soy flour) were found in 62.8% of commercially available wheat flours at concentrations of 3–443ppm soy flour (1.6–236ppm soy protein). Conservative probabilistic risk assessments predict a risk of allergic reaction among the most sensitive soy-allergic individuals of 2.8±2.0 per 1000 soy-allergic user eating occasions of foods containing wheat flour. However, the predicted reactions occur at exposure levels below the lowest eliciting dose observed to provoke objective reactions in clinical oral soy challenges. Given this low level of predicted risk and the lack of evidence for allergic reactions among soy-allergic consumers to wheat-based products, the avoidance of wheat-based products by soy-allergic consumers does not appear to be necessary.

Vitamin D in pregnancy and early life: the right target for prevention of allergic disease?

Evaluation of: Weisse et al. Maternal and newborn vitamin D status and its impact on food allergy development in the German LINA cohort study. Allergy 68, 220–228 (2013).Allergic diseases are the most common chronic disorders of childhood. The alarming trend is that these diseases are expressed early in life and are no longer outgrown in childhood. Over the last 10 years, the rates of food allergy and eczema have continued to increase dramatically in children as part of what appears to be a ‘second wave’ of the allergy epidemic. Although the risk factors for allergic disease are multifactorial, the early onset has implicated lifestyle and environmental factors as significant contributors to this escalating trend. Weisse et al. present supporting evidence for vitamin D being positively associated with children’s risk for food allergy or sensitization against food allergens during their first 2 years of life and argue against the use of vitamin D supplements to protect against allergy. Here, the authors provide a mechanistic insight into how high cord blood vitamin D levels can result in increased food allergy risk in children.

Development of food allergies in patients with Gastroesophageal Reflux Disease treated with gastric acid suppressive medications

The prevalence of food allergy has steadily increased, especially in children. Reflux disease, a very common problem in children, is often treated with gastric acid suppressive (GAS) medications which may alter the processing of food allergens, thereby affecting oral mucosal tolerance. The purpose of this study was to determine if use of GAS medications is associated with the occurrence of food allergies in children. Using a large national commercial insurance database, we identified 4724 children aged 0-18 yrs who were diagnosed with Gastroesophageal Reflux Disease (GERD) and treated with GAS medications between January 1, 2008 and September 30, 2009. We then matched 4724 children with GERD not treated with GAS medications and 4724 children without GERD and not treated with GAS medications, at a 1:1 ratio, on age, gender and number of atopic risk factors. Patients were followed for 12 months. In comparison to the referent (children without GERD who received no GAS medications), children with GERD who were treated with GAS were more likely to be diagnosed with a food allergy (Hazard ratio (HR): 3.67, 95% CI 2.15-6.27), as were children with GERD diagnosis but who were not treated with GAS medications (HR: 2.15, 95% CI: 1.21-3.81). A direct comparison of the two GERD cohorts showed that children with GERD who were treated with GAS had a greater risk of food allergy than those with GERD who were untreated (HR, 1.68, 95%CI, 1.15-2.46). Treatment with GAS medications is associated with the occurrence of food allergy, an effect not apparently related to a diagnosis of GERD alone.

Skin prick test to foods in childhood atopic eczema: pros and cons

Skin prick tests are the first investigation in allergy diagnostics and their use is described in all the guidelines on atopic eczema. However, the clinical usefulness of skin prick tests is the subject of great debate. On the one hand, skin prick tests allow the identification both of individuals at risk for food allergy and of the allergen inducing the eczematous flare. On the other hand, when performed by a non-specific specialist, positive skin prick tests to foods may wrongly lead to prolonged elimination diets, which may induce nutritional deficiencies and perhaps loss of tolerance to the avoided foods. Furthermore, skin prick tests increase health costs. A consensus on this topic has not yet been reached. Considering the diversity of clinical stages in which it occurs, atopic eczema presentation should be the starting point to determine whether or not skin prick tests should be carried out.

Evaluation of Endogenous Allergens for the Safety Evaluation of Genetically Engineered Food Crops: Review of Potential Risks, Test Methods, Examples and Relevance

The safety of food produced from genetically engineered (GE) crops is assessed for potential risks of food allergy on the basis of an international consensus guideline outlined by the Codex Alimentarius Commission (2003). The assessment focuses on evaluation of the potential allergenicity of the newly expressed protein(s) as the primary potential risk using a process that markedly limits risks to allergic consumers. However, Codex also recommended evaluating a second concern, potential increases in endogenous allergens of commonly allergenic food crops that might occur due to insertion of the gene. Unfortunately, potential risks and natural variation of endogenous allergens in non-GE varieties are not understood, and risks from increases have not been demonstrated. Because regulatory approvals in some countries are delayed due to increasing demands for measuring endogenous allergens, we present a review of the potential risks of food allergy, risk management for food allergy, and test methods that may be used in these evaluations. We also present new data from our laboratory studies on the variation of the allergenic lipid transfer protein in non-GE maize hybrids as well as data from two studies of endogenous allergen comparisons for three GE soybean lines, their nearest genetic soy lines, and other commercial lines. We conclude that scientifically based limits of acceptable variation cannot been established without an understanding of natural variation in non-GE crops. Furthermore, the risks from increased allergen expression are minimal as the risk management strategy for food allergy is for allergic individuals to avoid consuming any food containing their allergenic source, regardless of the crop variety.

The Cognizant of Allergy Diseases and Climate Change

Objective- This paper discover about factors influencing food allergy knowledge and understanding. It also includes experience, training and information of food allergy as well as points out to the inadequate attentions is given to the allergy diseases that focus on food allergy risk outlets such as nurseries, schools and university food service establishments Methodology/Technique - This paper review of the existing literature about allergy disease and climate change. Findings - This paper contributes to the understanding about the importance of food allergy awareness among public. Novelty - This paper discover about allergy disease and climate change to enhance public knowledge and awareness. Type of Paper- Empirical paper Keywords: , Allergy diseases; climate change; Allergy sufferer; allergen

Mother’s and Offspring’s Use of Antibiotics and Infant Allergy to Cow’s Milk

Evidence on the association between antibiotics and the risk of food allergies is limited. We explored the associations between mother's and offspring's use of antibiotics and the risk of cow's milk allergy in infancy. We used a national registry to identify all children who were born in 1996-2004 in Finland and diagnosed with cow's milk allergy after 1 month of age by November 2005 (n = 15,672). For each case, we selected one control matched for birth date, sex, and hospital district. Information on antibiotic purchases and putative confounders was obtained from registries. The associations were analyzed using conditional logistic regression. Maternal use of antibiotics before and during pregnancy was associated with an increased risk of cow's milk allergy in the offspring (odds ratio = 1.26 [95% confidence interval = 1.20-1.33] and 1.21 [1.14-1.28], respectively, adjusting for putative confounders). The risk of cow's milk allergy increased with increasing number of child's antibiotics used from birth to diagnosis (test for trend P < 0.001). Both maternal and child's use of antibiotics were associated with an increased risk of cow's milk allergy. Future studies are needed to confirm these novel findings and to explore the potential biologic mechanisms behind the association.

Antibiotic Exposure and the Risk of Food Allergy in Young Children

Antibiotic Exposure and the Risk of Food Allergy in Young Children

Sensitizing capacity and allergenicity of enzymatically cross-linked sodium caseinate in comparison to sodium caseinate in a mouse model for cow's milk allergy

A transglutaminase cross-linked caseinate was designed for use in dairy products to increase the viscosity of food matrices. The difference in structure of cross-linked caseinate might have implications for the risk of developing cow's milk allergy. The sensitizing capacity and the allergenicity (the potency to induce an allergic effector response) of cross-linked sodium caseinate was investigated using a mouse model for cow's milk allergy.Mice were orally sensitized with cross-linked caseinate or caseinate using cholera toxin as adjuvant. Anaphylactic shock reactions, change in body temperature, acute allergic skin response, caseinate-, cross-linked caseinate-IgE and mMCP-1 concentrations were determined after challenge with cross-linked caseinate or caseinate. Sensitization with cross-linked caseinate did not result in anaphylactic shock symptoms, drop in body temperature or release of serum mMCP-1. A tendency toward decreased casein-specific IgE levels was observed. The allergenicity did not differ between both products. These results indicate that in already caseinate-sensitized mice, cross-linked caseinate did not provoke more pronounced allergenic reactions compared to sodium caseinate. On top of that, reduced sensitization to cross-linked caseinate was observed. Cross-linked caseinate might therefore be an interesting new dietary concept for humans at risk for food allergy although more mechanistic studies and clinical trials are needed for validation.

Potential risk factors of food allergy in children: EuroPrevall project results in Vilnius, Lithuania

Objectives: In recent decades, the prevalence of allergic diseases, including food allergy, has been increasing. This is becoming an important health problem. Many risk factors of food allergy were identified recently, and many of them still are controversial. The aim of this study was to evaluate the potential risk factors of food allergy in child population following the methodology of the EuroPrevall project. Methods: Vilnius University was a partner in the EuroPrevall integrated project “The prevalence cost and basis of food allergy in Europe”, which is an EU-funded multi-disciplinary research study. A case-control study design was used to address the study question. All subjects were assessed by means of questionnaire and blood sample test for specific immunoglobulin E. Possible risk factors like mother’s addictions (smoking, alcohol drinking during pregnancy), infant low birth weight and nursing duration, gender, treatment with antibiotics during first two years of life were analysed. Multiple logistic regression was used for risk factor analysis. Results: No statistically significant associations were found between risk factors and food allergy. Only gender (male) (ORa = 3.36, 95% CI 1.17-9.63) and mother’s food allergy (ORa = 5.44, 95% CI 1.19-24.97) were directly associated with child’s food allergy. Because of the presence of those both two factors (gender (male) + mother’s allergy), the risk for food allergy increased particularly—OR was 18.31 (95% CI 2.01-166.07). Conclusion: Gender (male) and mother’s food allergy are the most important risk factors directly associated with children’s food allergy.

Food allergy and anaphylaxis – 2039. Bioinformatics evaluation of new proteins in genetically engineered organisms and novel foods for potential risks of food allergy and celiac elicitation

Background Proteins introduced into foods through genetic engineering must be evaluated for potential risks of food allergy (FA) or if derived from grain, potential elicitation of celiac disease (CD). The evaluations are based on Codex Alimentarius guidelines (2003). Novel food ingredients may also be evaluated. Amino acid sequence comparisons are recommended to identify proteins that should be screened further by serum IgE tests for food allergy (FA) or T cell proliferation for potential CD eliciting proteinsprior to use in foods.

Maternal and newborn vitamin D status and its impact on food allergy development in the German LINA cohort study

Vitamin D levels are known to be associated with atopic disease development; however, existing data are controversial. The aim of this study was to investigate whether corresponding maternal and cord blood vitamin D levels are associated with atopic outcomes in early infancy. Within the LINA cohort study (Lifestyle and environmental factors and their Influence on Newborns Allergy risk), 25(OH)D was measured in blood samples of 378 mother-child pairs during pregnancy and at birth. Information about children's atopic manifestations during the first 2 years of life was obtained from questionnaires filled out by the parents during pregnancy and annually thereafter. Cord blood regulatory T cells (Treg) were detected by methylation-specific PCR using a Treg-specific demethylated region in the FOXP3 gene. The median maternal 25(OH)D(3) level was 22.19 ng/ml (IQR 14.40-31.19 ng/ml); the median cord blood 25(OH)D(3) 10.95 ng/ml (6.99-17.39 ng/ml). A high correlation was seen between maternal and cord blood 25(OH)D(3) levels, both showing a seasonal distribution. Maternal and cord blood 25(OH)D(3) was positively associated with children's risk for food allergy within the first 2 years. Further, higher maternal 25(OH)D(3) resulted in a higher risk for sensitization against food allergens at the age of two. Cord blood 25(OH)D(3) levels were negatively correlated with regulatory T cell numbers. Our study demonstrates that high vitamin D levels in pregnancy and at birth may contribute to a higher risk for food allergy and therefore argues against vitamin D supplement to protect against allergy.

Challenges in testing genetically modified crops for potential increases in endogenous allergen expression for safety

Premarket, genetically modified (GM) plants are assessed for potential risks of food allergy. The major risk would be transfer of a gene encoding an allergen or protein nearly identical to an allergen into a different food source, which can be assessed by specific serum testing. The potential that a newly expressed protein might become an allergen is evaluated based on resistance to digestion in pepsin and abundance in food fractions. If the modified plant is a common allergenic source (e.g. soybean), regulatory guidelines suggest testing for increases in the expression of endogenous allergens. Some regulators request evaluating endogenous allergens for rarely allergenic plants (e.g. maize and rice). Since allergic individuals must avoid foods containing their allergen (e.g. peanut, soybean, maize, or rice), the relevance of the tests is unclear. Furthermore, no acceptance criteria are established and little is known about the natural variation in allergen concentrations in these crops. Our results demonstrate a 15-fold difference in the major maize allergen, lipid transfer protein between nine varieties, and complex variation in IgE binding to various soybean varieties. We question the value of evaluating endogenous allergens in GM plants unless the intent of the modification was production of a hypoallergenic crop.

Pesticides in tap water may increase food allergy risk

Pesticides in tap water may increase food allergy risk

High vitamin D in pregnancy may increase food allergy risk in children

High vitamin D in pregnancy may increase food allergy risk in children

Exploring the Determinants of the Perceived Risk of Food Allergies in Canada

ABSTRACT Food allergies are emerging health risks in much of the Western world, and some evidence suggests prevalence is increasing. Despite lacking scientific consensus around prevalence and management, policies and regulations are being implemented in public spaces (e.g., schools). These policies have been criticized as extreme in the literature, in the media, and by the non-allergic population. Backlash appears to be resulting from different perceptions of risk between different groups. This article uses a recently assembled national dataset (n = 3,666) to explore how Canadians perceive the risks of food allergy. Analyses revealed that almost 20% self-report having an allergic person in the household, while the average respondent estimated the prevalence of food allergies in Canada to be 30%. Both of these measures overestimate the true clinically defined prevalence (7.5%), indicating an inflated public understanding of the risks of food allergies. Seventy percent reported food allergies to be substantial risks to the Canadian population. Multivariate logistic regression models revealed important determinants of risk perception including demographic, experience-based, attitudinal, and regional predictors. Results are discussed in terms of understanding emerging health risks in the post-industrial era, and implications for both policy and risk communication.

Food Allergy Thresholds and Risk Assessment: Potential Stakeholder Benefits

Food Allergy Thresholds and Risk Assessment: Potential Stakeholder Benefits

Asociación entre los patrones alimentarios durante el primer año de vida y alergia alimentaria en lactantes

There is controversy about the effect of dietary patterns during the first year of life and the occurrence of food allergy. The objective of this study was to evaluate the association between family history of allergy, allergic manifestations and dietary patterns during the first year of life in infants with and without food allergy. We performed a descriptive cross-sectional study in children under 2 years of age (n= 99), sorted in two groups: allergic group (n= 50) and control group (n= 49), matched by socioeconomic status, age and gender. Food allergy was deifned by internationally approved clinical criteria, prick and patch tests, and response to diet. Information on diet, clinical data and history of allergy in the parents were collected. The sample size was estimated for logistic regression (Freeman), and Student X² and Mann-Withney tests were used. The study and consent forms were approved by the Ethics Committee of the Institute of Nutrition and Food Technology (Instituto de Nutrición y Tecnología de los Alimentos, INTA) and the Universidad de Chile. The allergic group showed a significantly higher prevalence (p <0.0001) of family history of allergy (84%) than the control group (16%). Diarrhea was the symptom most frequently reported by the mothers of allergic infants during the first year of life. Bottle feeding was introduced earlier in the allergic group than in the control group (3 versus 6 months [p < 0.03]); no differences regarding the start age for supplementary feeding was found. When performing logistic regression, only the family history of allergy was associated with a higher risk of food allergy (OR: 48.2; CI= 14.2-164; p < 0.001). The early introduction of milk formula could promote the occurrence of food allergy in infants frequently presenting family history of allergy.

Low Vitamin D Ups Food Allergy Risk in Infants

Low Vitamin D Ups Food Allergy Risk in Infants