TY - JOUR
AU - Hopper J.
AU - Dwyer T
AU - Koplin J.
AU - Suaini N.
AU - Vuillermin P.
AU - Ellis J.
AU - Panjari M.
AU - Ponsonby A.
AU - Peters R.
AU - Matheson M.
AU - Martino D.
AU - Dang T.
AU - Osborne N.
AU - Martin P.
AU - Lowe A.
AU - Gurrin L.
AU - Tang M.
AU - Wake M.
AU - Dharmage S.
AU - Allen K.
AB - <p>
BACKGROUND: There is evolving evidence that vitamin D insufficiency may contribute to food allergy, but findings vary between populations. Lower vitamin D-binding protein (DBP) levels increase the biological availability of serum vitamin D. Genetic polymorphisms explain almost 80% of the variation in binding protein levels. OBJECTIVE: We sought to investigate whether polymorphisms that lower the DBP could compensate for adverse effects of low serum vitamin D on food allergy risk. METHODS: From a population-based cohort study (n = 5276) we investigated the association between serum 25-hydroxyvitamin D3 (25[OH]D3) levels and food allergy at age 1 year (338 challenge-proven food-allergic and 269 control participants) and age 2 years (55 participants with persistent and 50 participants with resolved food allergy). 25(OH)D3 levels were measured using liquid chromatography-tandem mass spectrometry and adjusted for season of blood draw. Analyses were stratified by genotype at rs7041 as a proxy marker of DBP levels (low, the GT/TT genotype; high, the GG genotype). RESULTS: Low serum 25(OH)D3 level (<!--=50 nM/L) at age 1 years was associated with food allergy, particularly among infants with the GG genotype (odds ratio [OR], 6.0; 95% CI, 0.9-38.9) but not in those with GT/TT genotypes (OR, 0.7; 95% CI, 0.2-2.0; P interaction = .014). Maternal antenatal vitamin D supplementation was associated with less food allergy, particularly in infants with the GT/TT genotype (OR, 0.10; 95% CI, 0.03-0.41). Persistent vitamin D insufficiency increased the likelihood of persistent food allergy (OR, 12.6; 95% CI, 1.5-106.6), particularly in those with the GG genotype. CONCLUSIONS: Polymorphisms associated with lower DBP level attenuated the association between low serum 25(OH)D3 level and food allergy, consistent with greater vitamin D bioavailability in those with a lower DBP level. This increases the biological plausibility of a role for vitamin D in the development of food allergy.-->
</p>

AD - Murdoch Childrens Research Institute, Parkville, Victoria, Australia; School of Population and Global Health, University of Melbourne, Parkville, Victoria, Australia.<br/>Murdoch Childrens Research Institute, Parkville, Victoria, Australia; Department of Paediatrics, University of Melbourne, Parkville, Victoria, Australia.<br/>Murdoch Childrens Research Institute, Parkville, Victoria, Australia; Child Health Research Unit, Barwon Health and Deakin University, Geelong, Victoria, Australia.<br/>Murdoch Childrens Research Institute, Parkville, Victoria, Australia.<br/>European Centre for Environment and Human Health, University of Exeter Medical School, Cornwall, United Kingdom.<br/>Murdoch Childrens Research Institute, Parkville, Victoria, Australia; Department of Paediatrics, University of Melbourne, Parkville, Victoria, Australia; Department of Allergy and Immunology, Royal Children's Hospital, Parkville, Victoria, Australia.<br/>Murdoch Childrens Research Institute, Parkville, Victoria, Australia; Department of Paediatrics, University of Melbourne, Parkville, Victoria, Australia; Centre for Community Child Health, Royal Children's Hospital, Parkville, Victoria, Australia.<br/>School of Population and Global Health, University of Melbourne, Parkville, Victoria, Australia.<br/>Murdoch Childrens Research Institute, Parkville, Victoria, Australia; Department of Paediatrics, University of Melbourne, Parkville, Victoria, Australia; Department of Allergy and Immunology, Royal Children's Hospital, Parkville, Victoria, Australia; School of Inflammation and Repair, University of Manchester, Manchester, United Kingdom. Electronic address: katie.allen@rch.org.au.
AN - 26260969
BT - Journal of Allergy and Clinical Immunology
DP - NLM
ET - 2015/08/12
LA - Eng
LB - UK<br/>FY16
N1 - Koplin, Jennifer J<br/>Suaini, Noor H A<br/>Vuillermin, Peter<br/>Ellis, Justine A<br/>Panjari, Mary<br/>Ponsonby, Anne-Louise<br/>Peters, Rachel L<br/>Matheson, Melanie C<br/>Martino, David<br/>Dang, Thanh<br/>Osborne, Nicholas J<br/>Martin, Pamela<br/>Lowe, Adrian<br/>Gurrin, Lyle C<br/>Tang, Mimi L K<br/>Wake, Melissa<br/>Dwyer, Terry<br/>Hopper, John<br/>Dharmage, Shyamali C<br/>Allen, Katrina J<br/>HealthNuts Study<br/>J Allergy Clin Immunol. 2015 Aug 7. pii: S0091-6749(15)00911-2. doi: 10.1016/j.jaci.2015.05.051.
N2 - <p>
BACKGROUND: There is evolving evidence that vitamin D insufficiency may contribute to food allergy, but findings vary between populations. Lower vitamin D-binding protein (DBP) levels increase the biological availability of serum vitamin D. Genetic polymorphisms explain almost 80% of the variation in binding protein levels. OBJECTIVE: We sought to investigate whether polymorphisms that lower the DBP could compensate for adverse effects of low serum vitamin D on food allergy risk. METHODS: From a population-based cohort study (n = 5276) we investigated the association between serum 25-hydroxyvitamin D3 (25[OH]D3) levels and food allergy at age 1 year (338 challenge-proven food-allergic and 269 control participants) and age 2 years (55 participants with persistent and 50 participants with resolved food allergy). 25(OH)D3 levels were measured using liquid chromatography-tandem mass spectrometry and adjusted for season of blood draw. Analyses were stratified by genotype at rs7041 as a proxy marker of DBP levels (low, the GT/TT genotype; high, the GG genotype). RESULTS: Low serum 25(OH)D3 level (<!--=50 nM/L) at age 1 years was associated with food allergy, particularly among infants with the GG genotype (odds ratio [OR], 6.0; 95% CI, 0.9-38.9) but not in those with GT/TT genotypes (OR, 0.7; 95% CI, 0.2-2.0; P interaction = .014). Maternal antenatal vitamin D supplementation was associated with less food allergy, particularly in infants with the GT/TT genotype (OR, 0.10; 95% CI, 0.03-0.41). Persistent vitamin D insufficiency increased the likelihood of persistent food allergy (OR, 12.6; 95% CI, 1.5-106.6), particularly in those with the GG genotype. CONCLUSIONS: Polymorphisms associated with lower DBP level attenuated the association between low serum 25(OH)D3 level and food allergy, consistent with greater vitamin D bioavailability in those with a lower DBP level. This increases the biological plausibility of a role for vitamin D in the development of food allergy.-->
</p>

PY - 2015
SN - 1097-6825 (Electronic)<br/>0091-6749 (Linking)
T2 - Journal of Allergy and Clinical Immunology
TI - Polymorphisms affecting vitamin D-binding protein modify the relationship between serum vitamin D (25[OH]D) and food allergy
Y2 - FY16
ER -