Ultra-processed foods and allergic symptoms among children and adults in the United States: A population-based analysis of NHANES 2005–2006

Abstract

DesignThere is a strong correlation between dietary intake and allergic diseases. Ultra-processed foods (UPFs) are gradually becoming dominant worldwide and causing health problems for children and adults. We hope to determine whether links exist between UPFs and allergic symptoms.MethodsWe investigated data from 2,736 children (16–19 years) and 4,256 adults (≥20 years) from the National Health and Nutritional Examination Survey (NHANES) 2005–2006. The associations between the mean UPFs contribution to total energy intake and all allergic symptoms (IgE, current asthma, allergy, rash, sneeze, wheeze, eczema, and hay fever) were estimated by weighted multivariate logistic regression.ResultsLogistic regression analysis showed UFPs were negatively associated with IgE levels in children. Those with higher quartiles had a reduced risk from 16% (OR, 0.84, 95%CI, 0.55 to 1.28) to 34% (OR, 0.66, 95%CI, 0.49 to 0.89), p for trend = 0.006. UPFs were also positively related to current asthma in children with an increased risk of 11% (OR, 1.11, 95%CI, 0.79 to 1.56) to 76% (OR, 1.76, 95%CI, 1.10 to 2.82), p for trend = 0.0393. UPFs were also associated with eczema in girls. But there was no association observed between UPFs and allergic symptoms in adults.ConclusionOur results suggested that UPFs assessed by the NOVA system were associated with IgE, current asthma in children, and eczema in girls. These results further support the need to test the association of modern dietary patterns with allergic symptoms.

Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk

“…They suggest delaying the introduction of ultra-processed meats, such as cold cuts and salami, until 18 months. Increased consumption of ultra-processed foods (UPF) has been correlated with wheezing [ 55 ], raised IgE levels, current asthma, and eczema during childhood [ 56 ]. In their responses, the female pediatricians paid more attention to food processing and cooking methods, while the male professionals suggested earlier introduction of fresh fruits and dairy products.…”

Associations of single and multiple vitamin exposure with childhood eczema: data from the national health and nutrition examination survey

“…The possible covariates included age (years), gender (male and female), race (non-Hispanic Black, non-Hispanic White, Mexican American, and others), poverty-to-income ratio (PIR) (<1 and ≥1), weight (kg), height (cm), body mass index (BMI) (kg/m 2 ), low birth weight (yes, no, and unknown), ideal physical activity (yes and no), sedentary time (<3 h, 3–6 h, and ≥6 h), smoking exposure (yes and no), maternal smoking (yes, no, and unknown), hay fever (yes and no), asthma (yes and no), dermatologics (yes and no), C-reactive protein (CRP), and immunoglobulin (IgE, kU/L) (low and high level). The assessment of hay fever information was conducted using the following questions: “Has a doctor or other health professional ever told you that you have hay fever?” or “Have you had an episode of hay fever in the past 12 months?” ( 14 ). Asthma diagnosis was determined through the following question: “Has a doctor or other health professional ever told you that you have asthma?” ( 14 ).…”

“…The assessment of hay fever information was conducted using the following questions: “Has a doctor or other health professional ever told you that you have hay fever?” or “Have you had an episode of hay fever in the past 12 months?” ( 14 ). Asthma diagnosis was determined through the following question: “Has a doctor or other health professional ever told you that you have asthma?” ( 14 ). A total IgE level of ≥100 kU/L was defined as a high level ( 15 ).…”

Food Allergens in Ultra-Processed Foods According to the NOVA Classification System: A Greek Branded Food Level Analysis

“…Allergic symptoms such as asthma, eczema, and wheezing have been correlated with a poor diet and the excessive consumption of ultra-processed foods (UPFs) [ 1 , 10 , 11 , 12 , 13 ]. It is hypothesized that UPFs contain more allergens than their less-processed counterparts [ 14 ].…”