Positive Health Online

Abstract

TRAK-FELLERMEIER and colleagues, Institute of Epidemiology, GSF National Research Centre for Environment and Health, Neuherberg, Postfach 11 29, D-85758 Oberschleissheim, Germany, have correlated food and fatty acid intake with allergic disease.

Background

The aim of the study was to assess the relationship between dietary intake of selected foods and fatty acids with the prevalence of allergic disease in adults.

Methodology

Data fron the European Community Respiratory Health Survey, combined with a 3-day weighted dietary survey, were used. Complete data were available from 469 men and 333 women aged 20 to 64 years. Multiple logistic regression methods were used to analyze the data.

Results

In men, margarine intake and a high ratio of n-6 to n-3 fatty acids was positively associated with hay fever. In women, a high intake of total fat, palmitoleic and oleic acids were positively correlated with sensitization. High total fat, high monounsaturated fatty acid and high oleic acid intake also correlated with hay fever. However this appeared to only apply to women and not to men. Dietary factors were found not to correlate with prevalence of bronchial hyperresponsiveness (asthma) and atopic eczema in either men or women.

Conclusion

In men, a high consumption of margarine appears to correlate with hay fever. In women, an excessive intake of fat or imbalance in fat intake correlates with hay fever. Dietary factors appear to be less important in asthma and atopic aczema.

References

Trak-Fellermeier MA, Brasche S, Winkler G, Koletzko B, Heinrich J. Food and fatty acid intake and atopic disease in adults. The European Respiratory Journal 23 (4): 575-582, Apr 2004.