Study links maternal diet to childhood food allergies: Some experts say otherwise
Looking at the ingredient list on the side of the easy-to-make brownies box, Sarah Cooper carefully inspects what ingredients are contained within the mix. She is looking out for whey, which is commonly used in pre-made batter. Her son Bryce has been allergic to dairy and whey products since childhood.
“At first, I did not know anything about allergies or how to deal with them,” Cooper said. “My two older kids never had any allergies, and neither did my husband or I.”
According to the Asthma and Allergy Foundation of America, over 100 million people in the United States experience allergies each year. The AAFA also states that allergies are the sixth leading cause of chronic illness in the U.S.
Questions around why humans develop allergies have been asked by medical professionals and allergy sufferers for years, but little is known about exact causes for allergies. However, a recent study conducted in Iran, looked at the diet of pregnant mothers, and whether their children developed allergies.
The study, led by Dr. Ali Reza Shiran and his team, showed a correlation between mothers whose diet consisted of anti-inflammatory foods, such as nuts, seeds, vegetables, fruits and protein, and their children showing a lesser risk of developing allergies.
“…the reason a person develops an allergy to that food is because their body sees that food and doesn’t know how to deal with it…”
Allergist Dr. Michael Anderson
Dr. Michael Anderson has studied and treated patients with allergies for over 20 years. He said that these foods are high in vitamins and minerals, but more importantly they are known for their anti-inflammatory properties.
“When you look at specific foods, the reason a person develops an allergy to that food is because their body sees that food and doesn’t know how to deal with it, thus you get an immune response and a person’s symptoms follow with it,” Dr. Andeson said. “Fruits and vegetables are good to eat for expecting mothers and children because they are easy to digest and have anti-inflammatory properties.”
He said people with allergies to fruits and vegetables are extremely rare, adding that they make up less than 5 percent of people with food allergies.
“The study does a good job at highlighting ‘low risk’ foods, such as fruits and vegetables, but I still see many people dealing with allergies from foods that are considered anti-inflammatory.”
Nutritionist Dr. Rachel Miller
Nutritionist Dr. Rachel Miller agrees with the study but believes that genetics and family history play the biggest role in a person’s likelihood of developing allergies.
“The study does a good job at highlighting ‘low risk’ foods, such as fruits and vegetables, but I still see many people dealing with allergies from foods that are considered anti-inflammatory. The study mentions nuts and seeds as well, but nut allergies have never been more prominent than they are today, despite the good nutritional qualities they have… that’s why I still believe it is a matter of genetics and family history,” she said.
However, she does believe that for young children it is safer to eat foods that are anti-inflammatory.
“For specific types of food to eat the study did an excellent job,” she said. “Fruits and vegetables which are high sources of vitamin E, magnesium and fiber are great for young children to eat because these foods have a low risk of giving children allergic reactions.”
The research study also compared the intake of macronutrients, vitamins and sugars between the case group – mothers whose children showed symptoms of allergies during childhood – and the control group – mothers with healthy children.
It found that mothers of healthy children consumed higher levels of dietary folate equivalents (DFE) – foods easier to digest – and omega-3 fatty acids during pregnancy.
“In expecting mothers I visit and talk with, I encourage them to at least get the daily minimum of fruits and vegetables… if not more that than daily minimum as well,” Dr. Anderson said.
Another study, published in September of 2023 by the National Library of Medicine, concluded that diet and nutrition play a key role in the development and severity of allergic diseases.
“Excessive calories, high intake of protein and saturated fatty acids or lack of dietary fiber and micronutrients can trigger the defense mechanism in the immune system and prime the host for allergic reactions,” the study claimed.
This study, much like the study conducted by Dr. Shira, also found that plant-based diets, which emphasized consumption of fruits, vegetables, grains and nuts, while minimizing a person’s intake of animal foods, are associated with reduced inflammation and a lower likelihood of developing allergies.
Diagnosing food allergies correctly is also a challenge.
A study, published by Science Direct in 2020, looked at 1199 children, ages 9-11, and studied their dietary habits and whether they had no allergies or developed allergies in their childhood.
Instead, the study found that many of the children that had allergies already suffered from an allergic disease, such as asthma or eczema.
Sarah Cooper said she found out that her son suffered from asthma well before doctors discovered his food allergies.
“I knew that [Bryce] suffered from asthma before he was diagnosed with his food allergies,” Cooper said. “He was tested for just about everything, but never food allergies. When the doctors found he had asthma, I thought that would be it, but Bryce still showed symptoms, it wasn’t until I reached out to an allergy specialist that I discovered his food allergy.”
Dr. Anderson said that most general clinics don’t look for allergies unless they are specifically told to, thus leading to other diagnoses that may be incorrect. In turn, this leads to patients believing they have both an allergy and an allergic disease, when all they have is an allergy and symptoms for that allergy.
“I often see patients that were diagnosed with eczema or asthma by their general physician get tested for food allergies and come back positive, and once we get their food allergy under control their eczema or asthma just appears to go away,” he said.
Science Direct reported that 24% of children from their study said they had asthma related symptoms, while 28% suffered from eczema. Only 7% of the children studied reported they had a food allergy.
“Fruits and vegetables which are high sources of vitamin E, magnesium and fiber are great for young children to eat because these foods have a low risk of giving children allergic reactions.”
Dr. Rachel Miller
“Diet and nutrition play a large role in anybody’s life, and while I don’t completely agree with diet being the largest contributor to development of allergies, I do understand that what a person eats, especially at younger ages, can greatly impact their lives as they age. So always be mindful of what you put in your body,” Dr. Miller said.