Associations between child filaggrin mutations and maternal diet with the development of allergic diseases in children

Abstract

Background: Filaggrin (FLG) loss-of-function mutations in children and maternal diet in pregnancy have been implicated in child allergy outcomes. This paper studies the questions: "do FLG mutations modify the effect of maternal diet on the odds of development of allergic diseases?" and "which factor leads to the highest rate of diagnosis allergic diseases over time, maternal diet, or FLG mutations?". Methods: Exact logistic regressions studied effect modification. Cox proportional hazard models compared the rate of allergic disease development in three groups (N = 624): (1) children with FLG mutation, (2) children without FLG mutation whose mothers did not eat an allergy preventive diet, and (3) children without FLG mutation whose mothers ate an allergy preventive diet. Maternal diet was classified using a validated index.Results: Cox models showed the development of atopic dermatitis, asthma, and wheeze was significantly higher for children in group 1 versus 3 (

Feast for thought: A comprehensive review of food allergy 2021-2023

“…Venter et al created the maternal diet index using data from the Healthy Start, a prebirth cohort of mother-offspring dyads. 132 , 133 The index considered the consumption of vegetables, yogurt, fried potatoes, rice and grains, red meats, pure fruit juice, and cold cereals. Vegetables and yogurt were associated with the prevention of allergic disease.…”

Immunomodulation by foods and microbes: Unravelling the molecular tango

“…Consumption of a higher diversity of fruits, vegetables and fermented foods are associated with a reduced risk of atopic disorders and asthma in children, potentially mediated in part by microbial‐derived butyrate and propionate 24,25 . Children of mothers who consumed lower levels of fruits, vegetables and yoghurt during pregnancy, had a similar risk of allergic outcomes as children with the filaggrin gene mutation, demonstrating that diet was just as important as a genetic risk allele for prevention of this immune‐mediated disorder 26 . In addition, adults who more regularly consumed plant‐based or pescatarian diets seemed to have lower odds of developing severe COVID‐19 14,27,28 .…”

“… 24 , 25 Children of mothers who consumed lower levels of fruits, vegetables and yoghurt during pregnancy, had a similar risk of allergic outcomes as children with the filaggrin gene mutation, demonstrating that diet was just as important as a genetic risk allele for prevention of this immune‐mediated disorder. 26 In addition, adults who more regularly consumed plant‐based or pescatarian diets seemed to have lower odds of developing severe COVID‐19. 14 , 27 , 28 However, the specific plant‐based substrates (e.g.…”