Maternal perinatal dietary patterns affect food allergy development in susceptible infants

Abstract Background The increasing incidence of food allergy (FA) can be attributed to interactions between genes and the environment, but these interactions are not yet fully clear. Objective We aimed to evaluate the interaction between infant genetic variations and maternal dietary patterns to identify risk factors in the development of FA. Methods We used the COCOA birth cohort of 1628 infants, born between 2007 and 2015. Maternal dietary intakes were assessed at 26 weeks of pregnancy using a food frequency questionnaire and grouped according to five dietary patterns. Infant cord blood samples were genotyped at 12 loci. Results Among 1628 infants, 147 (9.0%) were diagnosed with FA based on history. A maternal confectionery diet characterized by a higher intake of baked and sugary products during pregnancy was associated with a higher prevalence of FA [adjusted odds ratio (OR) = 1.517, P = .02]; this dietary pattern tended to be higher in trans fat ( r = 0.498, P P = .03), and this dietary pattern was more significantly related to the development of FA in infants with the homozygous TT genotype of CD14 (rs2569190) and more than one copy of GSTM1 and GSTT1 . Conclusion A maternal confectionery diet during pregnancy that majorly consists of baked and sugary products, combined with a longer ensuing period of breastfeeding, may lead to the development of FA, suggesting a harmful effect of trans fats in the infant. Polymorphisms in CD14 and GST in the infant influence FA susceptibility.