title: Allergic sensitization and diet: ecological analysis in selected European cities.
abstract: It has been postulated that the prevalence of atopic diseases and their increase over time are associated with regional differences in diet and trends. The results of an ecological correlation study comparing the mean daily intake of selected dietary constituents and the prevalence of allergic sensitization in adults in Europe is presented. Prevalence data from the European Community Respiratory Health Survey (ECRHS) were used. For eight out of 37 ECRHS centres (including 3,872 subjects), comparable dietary data could be obtained. The effect for each dietary constituent was modelled using logistic regression analyses with a term for over dispersion. Inverse associations between the prevalence of allergic sensitization and the energy adjusted intake of fruit were found (odds ratio (OR) = 0.68, p = 0.034). Furthermore OR for energy adjusted intake of vitamin A (OR = 0.73, p = 0.057), vitamin C (OR = 0.83, p = 0.338) and riboflavin (OR = 0.72, p = 0.077) were consistently < 1, but confidence intervals were wider. Daily intake of monounsaturated fatty acids (energy adjusted) was positively associated with sensitization prevalence (OR = 1.59, p = 0.035). These results support the hypothesis that a high intake of monounsaturated fatty acids might promote the development of allergic sensitization.
authors.affiliation: GSF National Research Center for Environment and Health, Institute of Epidemiology, Neuherberg, Germany.
authors.forename: J
authors.initials: J
authors.lastname: Heinrich
authors.forename: B
authors.initials: B
authors.lastname: Hölscher
authors.forename: G
authors.initials: G
authors.lastname: Bolte
authors.forename: G
authors.initials: G
authors.lastname: Winkler
mesh_terms: D000975:Antioxidants; D004032:Diet; D004435:Eating; D004463:Ecology; D005060:Europe; D005227:Fatty Acids; D006801:Humans; D006967:Hypersensitivity / Q000453:epidemiology / Q000209:etiology*; D015995:Prevalence
chemical_list: D000975:Antioxidants; D005227:Fatty Acids