It was hypothesized that high fat consumption, specifically from polyunsaturated
fatty acids, may be positively related to atopic disease prevalence. On the other hand,
antioxidants constituents of the diet may exert a protective effect against disorders
related to the immune system.
The aim of the present cross-sectional study was to assess the relationship
between dietary intake of selected foods, fatty acids, and dietary antioxidants with
atopic disease prevalence in adults.
Data from the European Community Respiratory Health Survey in Erfurt,
combined with a three-day weighed records from the MONICA dietary survey, was
used. Complete data was available from 469 men and 333 women aged between 20
and 64 years. Multiple logistic regression was applied comparing the highest with the
lowest quartile of dietary exposures and linear trends were tested stratified by gender.
In men, margarine intake and a high ratio of omega-6 to omega-3 fatty acids were
positively associated with hay fever (p for trend 0.03 and 0.04 respectively). In women,
a high intake of total fat, palmitoleic and oleic acids were positively associated with
sensitisation (aOR 2.42, p for trend 0.11, 3.04, p for trend 0.02, 2.47, p for trend 0.03
respectively). A high total fat (aOR 4.51, p for trend 0.05), high monounsaturated fatty
acids (aOR 3.04, p for trend 0.01), and high oleic acid consumption (aOR 4.99, p for
trend 0.01) were positively associated with hay fever.
No clear relationships between antioxidant nutrients consumption and allergic
disease were observed.
Whilst an excessive intake of fat or imbalance in fat intake, particularly of
monounsaturated fatty acids, increased the risk for hay fever and allergic sensitisation
in women. Mainly, no significant associations were found for men. Dietary factors were
mostly not related with prevalence rates of bronchial hyperresponsiveness and atopic
eczema neither in men nor in women
