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Dietary antioxidant intake, allergic sensitization and allergic diseases in young children
Author(s) -
Patel S.,
Murray C. S.,
Woodcock A.,
Simpson A.,
Custovic A.
Publication year - 2009
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1111/j.1398-9995.2009.02099.x
Subject(s) - medicine , atopy , sensitization , wheeze , asthma , allergy , immunoglobulin e , vitamin e , physiology , antioxidant , immunology , biology , biochemistry , antibody
Background:  Allergic diseases have risen in prevalence over recent decades. The aetiology remains unclear but is likely to be a result of changing lifestyle and/or environment. A reduction in antioxidant intake, consequent to reduced intake of fresh fruits and vegetables, has been suggested as a possible cause. Objective:  To investigate whether dietary antioxidant intake at age 5 was related to atopy at 5 and 8 years of age amongst children in an unselected birth cohort. Methods:  Children were followed from birth. Parents completed a validated respiratory questionnaire and children were  skin prick tested at 5 and 8 years of age. Serum IgE levels were measured at age 5. At age 5, antioxidant intake was assessed using a semi‐quantitative food frequency questionnaire (FFQ). A nutrient analysis program computed nutrient intake, and frequency counts of foods high in the antioxidant vitamins A, C and E were assessed. Results:  Eight hundred and sixty‐one children completed both the respiratory and FFQ. Beta‐carotene intake was associated with reduced risk of allergic sensitization at age 5 [0.80 (0.68–0.93)] and 8 [0.81 (0.70–0.94)]. In addition, beta‐carotene intake was negatively associated with total IgE levels ( P  = 0.002). Vitamin E intake was associated with an increased risk of allergic sensitization [1.19 (1.02–1.39)], only at age 5. There was no association between antioxidant intakes and wheeze or eczema. Conclusion:  Increased beta‐carotene intake was associated with a reduced risk of allergic sensitization and lower IgE levels, in  5‐ and 8‐year‐old children. Dietary antioxidants may play a role in the development of allergic sensitization.

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