Two Nutrients that Cut Food Allergy Risk in Children

Two Nutrients that Cut Food Allergy Risk in Children by Ashleigh Feltham Accredited Practising Dietitian and Accredited Nutritionist

Food allergies are on the rise. In Australia, one in every ten infants and around two in every 100 adults have a food allergy. One of the biggest predictors of you developing an allergy is if your parents have allergies. In particular, the diet of the mother during pregnancy and breastfeeding may help to reduce the risk of her child developing a food allergy.

Vitamin D and omega-3 fats are two nutrients that play an important role in reducing the allergy risk in children.

Studies show the potential role of omega-3 and vitamin D in reducing the risk of your child developing an antibody response to a particular food. Omega-3 fat is an essential polyunsaturated fat, which means that your body cannot produce it, so it is essential you obtain it from your diet. Common food sources of omega-3 fats include fatty fish, like sardines, herring, mackerel, anchovies and salmon. Plant sources of omega-3 can be found in seaweed, edamame, hemp seeds, chia seeds, flaxseeds and walnuts.

Vitamin D is a fat-soluble vitamin, which you primarily get from exposure to the sun. It can also be found in foods like dairy, seafood, egg yolk, mushrooms exposed to sunlight and fortified cereal products.

There is promising research around the expectant mother having sufficient levels of these two nutrients to reduce the likelihood of her child developing food allergies and sensitisation, meaning the immune system produces an antibody response to a specific food. One study found that maternal omega-3 supplementation is significantly associated with a decreased risk of infant egg and peanut sensitisation among her children.

Another study investigated the effects of both the omega-3 and vitamin-D status of the mother and the risk of developing food allergies. It was concluded that vitamin D deficiency in pregnancy suppresses T regulatory (Treg) cells in the foetus. Treg cells are a type of immune cell that plays an important role in suppressing mast cells and ILC2 cells, both of which activate the allergic response.

This research also proposes that dietary omega-3 has many other health benefits, including anti-inflammatory agency in the immune system. Dietary omega-3 provides stabilisation to your cell membranes and inhibits antigen presentation – this is what promotes the allergic response. Researchers suggest that if the mother supplements with omega-3 during pregnancy, it may protect her child from allergic sensitisation.

Before you head to the supplement aisle at the supermarket, remember that a food-first approach is always best. Seafood contains high amounts of both omega-3 and vitamin D. Seafood with low mercury levels include salmon, herring, anchovies, canned tuna, shellfish (including prawns), lobsters and oysters. During pregnancy, it is recommended to include seafood with lower mercury levels two to three times a week, with one serve equal to 100g of cooked seafood.

Look for ethically sourced, long-life seafood for convenience and a good source of natural, dietary omega-3 and vitamin D. It is an appropriate choice for women during pregnancy.

Take home message

Genetics mostly determines the risk of your child developing a food allergy. In saying this, the mother’s diet during pregnancy and breastfeeding plays a role in reducing the chance of her child developing a food allergy. Vitamin D and omega-3 fats are two nutrients that play an important role in reducing the risk of your child developing food allergies.

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