Sunlight, vitamin D and food allergy

Rudders, Susan A.; Camargo, Carlos A.

doi:10.1097/aci.0000000000000177

Cited by 20 publications

(14 citation statements)

References 62 publications

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“…In addition, the quality of the allergy entries in the EHR depends on the knowledge of health care providers entering/verifying the information; fortunately, most PEAR allergies are entered by medical doctors. 30 Last, our large health care system in Massachusetts may not be representative of other regions because food allergy has been shown to differ by geographic region-with generally higher estimates in New England 31 and in urban areas. 32 Our covered population includes 2 large tertiary care referral centers that may include more patients with severe allergies than the general population.…”

Section: Discussionmentioning

confidence: 99%

Prevalence of food allergies and intolerances documented in electronic health records

Acker

Plasek

Blumenthal

et al. 2017

Journal of Allergy and Clinical Immunology

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Background: Food allergy prevalence is reported to be increasing, but epidemiological data using patients' electronic health records (EHRs) remain sparse. Objective: We sought to determine the prevalence of food allergy and intolerance documented in the EHR allergy module. Methods: Using allergy data from a large health care organization's EHR between 2000 and 2013, we determined the prevalence of food allergy and intolerance by sex, racial/ethnic group, and allergen group. We examined the prevalence of reactions that were potentially IgE-mediated and anaphylactic. Data were validated using radioallergosorbent test and ImmunoCAP results, when available, for patients with reported peanut allergy. Results: Among 2.7 million patients, we identified 97,482 patients (3.6%) with 1 or more food allergies or intolerances (mean, 1.4 6 0.1). The prevalence of food allergy and intolerance was higher in females (4.2% vs 2.9%; P < .001) and Asians (4.3% vs 3.6%; P < .001). The most common food allergen groups were shellfish (0.9%), fruit or vegetable (0.7%), dairy (0.5%), and peanut (0.5%). Of the 103,659 identified reactions to foods, 48.1% were potentially IgE-mediated (affecting 50.8% of food allergy or intolerance patients) and 15.9% were anaphylactic. About 20% of patients with reported peanut allergy had a radioallergosorbent test/ImmunoCAP performed, of which 57.3% had an IgE level of grade 3 or higher. Conclusions: Our findings are consistent with previously validated methods for studying food allergy, suggesting that the EHR's allergy module has the potential to be used for clinical and epidemiological research. The spectrum of severity observed with

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Section: Discussionmentioning

confidence: 99%

Prevalence of food allergies and intolerances documented in electronic health records

Acker

Plasek

Blumenthal

et al. 2017

Journal of Allergy and Clinical Immunology

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“…This action plays a role in maintaining mucosal integrity by stimulating junction genes. Nevertheless, the potential effect of vitamin D on Th1/Th2 adaptive immune response is of interest and related to food allergy [ 21 , 22 , 23 ]. Almost all cells of the adaptive immune system express the vitamin D receptor, making them also capable of being vitamin responsive.…”

Section: Prevention Of Food Allergy: the Role Of Nutrition In The mentioning

confidence: 99%

The Role of Nutritional Aspects in Food Allergy: Prevention and Management

et al. 2017

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The prevalence of food allergy in childhood appears to be increasing in both developed and transitional countries. The aim of this paper is to review and summarise key findings in the prevention and management of food allergy, focusing on the role of dietary components and nutritional habits in the development and optimal functioning of the immune system. Essential fatty acids, zinc and vitamin D are likely to enhance the anti-inflammatory and antioxidative barrier and promote immunologic tolerance. Additionally, nutritional components such as pre- and probiotics represent a novel research approach in the attempt to induce a tolerogenic immune environment. For all these reasons, the traditional avoidance diet has been, in recent years, completely reconsidered. New findings on the protective effect of an increased diversity of food introduced in the first year of life on allergic diseases are consistent with the hypothesis that exposure to a variety of food antigens during early life might play a role in the development of immune tolerance. Accordingly, therapeutic (and even preventive) interventions should be planned on an individual basis.

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“…There is a substantial literature describing the biological mechanisms by which vitamin D may influence the risk of developing allergic disease including effects on regulatory T cells and bowel epithelial integrity . Moreover, ambient UVR has also been shown to affect immune modulation via non‐vitamin D pathways and may independently protect against allergic disease development .…”

mentioning

confidence: 99%