Fish consumption in infancy and development of allergic disease up to age 12 y

Magnusson, Jessica; Kull, Inger; Rosenlund, Helen; Håkansson, Niclas; Wolk, Alicja; Melén, Erik; Wickman, Magnus; Bergström, Anna

doi:10.3945/ajcn.112.045377

Cited by 44 publications

(56 citation statements)

References 31 publications

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“…In a Norwegian birth cohort study, children who ate fish at an early age displayed a lower prevalence of allergic rhinitis at 4 years of age . The Stockholm BAMSE study found that early and regular fish consumption in infancy was associated with a reduced risk of asthma, rhinitis and eczema at 8 years of age . In addition, previous studies from our cohort have concluded that the early introduction of fish reduced the risk of eczema during the first year of life, allergic rhinitis and recurrent wheeze at 4 years of age and doctor‐diagnosed asthma at 8 years of age …”

Section: Discussionmentioning

confidence: 57%

Eating fish and farm life reduce allergic rhinitis at the age of twelve

Vasileiadou

Wennergren

Célind

et al. 2018

Pediatric Allergy Immunology

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Section: Discussionmentioning

confidence: 57%

Eating fish and farm life reduce allergic rhinitis at the age of twelve

Vasileiadou

Wennergren

Célind

et al. 2018

Pediatric Allergy Immunology

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“…Anaphylaxis may also occur (Pascual et al, 2008). But according to Magnusson et al (2013), regular fish consumption in infancy may reduce the risk of allergic disease up to age of 12. Another correlation in this study was confirmed in patients with food reactions to kiwi; these patients with hypersensitivity to kiwi also have persistent eczematic lesions.…”

Section: Discussionmentioning

confidence: 96%

Food hypersensitivity reactions in atopic dermatitis patients and analysis of contomitant diseases

Čelakovská

Bukač

2014

Food and Agricultural Immunology

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Only few population-based data exist on the association of food hypersensitivity reactions and atopic diseases. The objective of this study was to evaluate the dependence between the occurrence of food hypersensitivity reactions and other atopic diseases and parameters. Complete dermatological and allergological examination was performed. Statistical evaluation of the relations between the occurrence of food hypersensitivity reactions and the occurrence of asthma bronchiale, rhinitis, duration of atopic dermatitis, family history and onset of atopic dermatitis was performed. Two hundred and thirty-five patients were examined -75 men and 160 women, average age 26.2 years (SD = 9.5). Patients suffering from food hypersensitivity reactions, in general, suffer significantly more often from rhinitis and from persistent eczematic lesions; the dependence was confirmed in patients with hypersensitivity reactions to nuts, kiwi, fishes and apple. Atopic march was confirmed in patients suffering from atopic dermatitis and from food hypersensitivity reactions.

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“…In addition to the parvalbumins, several other fish proteins, enolases, aldolases and fish gelatin seem to be important allergens . An adverse reaction to fish may be of non‐allergic origin, due to food contamination or newly formed toxic products, but the most frequent type of adverse reactions to fish are immunologic‐mediated reactions; such allergic reactions may be both IgE‐mediated and non‐IgE‐mediated . On the other hand, fish is a major source of long‐chain omega‐3 fatty acids.…”

Section: Discussionmentioning

confidence: 99%

Sensitisation to fungi in atopic dermatitis patients over 14 years of age and the relation to the occurrence of food hypersensitivity reactions

Čelakovská

Bukač

Vaněčková

et al. 2017

Mycoses

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The aim of this study was to evaluate if there is some relation between the sensitisation to fungi and the occurrence of food hypersensitivity reactions in atopic dermatitis patients aged 14 years and older. Complete dermatological and allergological examination was performed in all included patients; the occurrence of food hypersensitivity reactions was recorded and the sensitisation to mixture of fungi was examined (skin prick test, specific IgE). The statistical evaluation of the relation between the sensitisation to fungi and the occurrence of food hypersensitivity reactions was performed; 331 patients were included in the study, 110 men and 221 women, the average age was 26.8 years. The sensitisation to fungi was recorded in 100 patients (30%), the occurrence of food hypersensitivity reactions was recorded in 261 patients (79%). We confirmed that patients suffering from sensitisation to fungi suffer significantly more often from food hypersensitivity reactions to nuts (walnuts, peanuts) and sea fish; no significant relation was confirmed between the sensitisation to fungi and the occurrence of food hypersensitivity reactions to tomatoes, kiwi, apples, spices, oranges, capsicum, celery and carrot.

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Fish consumption in infancy and development of allergic disease up to age 12 y

Abstract: Background: Fish intake in infancy has been associated with re-

Cited by 44 publications

References 31 publications

Eating fish and farm life reduce allergic rhinitis at the age of twelve

Eating fish and farm life reduce allergic rhinitis at the age of twelve

Food hypersensitivity reactions in atopic dermatitis patients and analysis of contomitant diseases

Sensitisation to fungi in atopic dermatitis patients over 14 years of age and the relation to the occurrence of food hypersensitivity reactions

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