Food, Fatty Acids and Antioxidants Intake and their Associations with Atopic disease in Adults

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.