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Fish consumption, allergic sensitisation and allergic diseases in adults.
Ann. Nutr. Metab. 54, 67-74 (2009)
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Background: Previous studies have suggested that fish intake plays a protective role in the development of allergic diseases because of its high content of n-3 very long chain polyunsaturated fatty acid (VLC-PUFA). However, it is not clear whether fish intake also has a beneficial effect in adulthood, when allergic diseases are thought to be predominantly manifested. Methods: Data from 388 adults from German study centres within the European Community Respiratory Health Study II were analysed. These subjects completed an extensive interviewer-administered questionnaire as well as a food frequency questionnaire, lung function measurement and blood drawing for specific IgE testing at the study centre. Results: Allergic sensitisation (RAST >= 2) was negatively associated with high fish consumption ( adjusted OR 0.20, 95% CI 0.07-0.83) and high docosahexaenoic acid (DHA) intake (adjusted OR 0.26, 95% CI 0.07-0.95) in females but not in males when comparing the fourth quartile with the first quartile of intake. No other outcome was related to fish or DHA consumption. Conclusions: The findings of this study suggest that adult females with a high fish and DHA intake have a lower rate of allergic sensitisation.It is not understood why this association was only seen in females, but gender-related differences in metabolism of PUFAs could be a possible explanation.
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Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Schlagwörter Fish consumption; Allergic sensitization; Allergic diseases; Docosahexaenoic acid; polyunsaturated fatty-acids; respiratory-health-survey; atopic-dermatitis; dietary supplementation; relative validity; oil supplementation; epic project; young-adults; german part; asthma
ISSN (print) / ISBN 0250-6807
Zeitschrift Annals of Nutrition and Metabolism
Quellenangaben Band: 54, Heft: 1, Seiten: 67-74
Begutachtungsstatus Peer reviewed
Institut(e) Institute of Epidemiology I (EPI1)