food allergy study

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This is a very important issue and an important question.

Antibiotics are definitely a double edged sword. You can’t just use them and think that there are no negative consequences. And remember, this article is only referring to the classic definition of food allergy, which is limited to only 5 symptoms – asthma, anaphylaxis, hives, eczema, and allergic rhinitis. It’s possible that the issue is far more significant that just those 5 symptoms.

The basic finding of this study is that giving kids multiple courses of antibiotics when very young increases their risk of developing food allergies. 

This is hypothesized to result from the alterations in the gut microbial community.  The association between food allergies, digestive disorders, and the gut microbial community is well known to the IBS Treatment Center.

While not at all surprising, this study simply provides more evidence that the immune system is very important to health and the microbes in our digestive tract are very important to our immune system.

Thoughts? Please feel free to share them in our comments section.

Excerpt from

Antibiotic exposure during the first year of life is associated with an increased risk of food allergy in young children, according to findings from a large case-control study.

The risk is greatest among those exposed to multiple antibiotic courses, Bryan L. Love, Pharm.D., reported during a late-breaking abstract session at the annual meeting of the American Academy of Allergy, Asthma, and Immunology.

The mean number of antibiotic courses received by 1,105 case patients with food allergy was 2.65, compared with 1.84 for 6,433 food allergy–free control patients. The mean time to first antibiotic course was 181.5 days for those with food allergies, compared with 190.1 days for controls. These differences were statistically significant, said Dr. Love of the South Carolina College of Pharmacy, Columbia.

Additionally, only 24% of case patients, compared with a third of controls, had never received an antibiotic.

Later vs. earlier antibiotic exposure (during months 7-12 vs. months 0-6) also was associated with greater likelihood of developing food allergy (odds ratio, 1.98).

“This makes sense, because [months 7-12] is typically when new foods are being introduced to children,” Dr. Love said.

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Anything can be an allergen. Even carrots! (img thanks to

Anything can be an allergen. Even carrots! I never assume that any one food is good or bad for everyone. Everyone is different.

Study: Component-resolved in vitro diagnosis of carrot allergy in three different regions of Europe.

Carrot is a frequent cause of food allergy in Europe. The objective of this study was to evaluate a panel of carrot allergens for diagnosis of carrot allergy in Spain, Switzerland and Denmark.

Forty-nine carrot allergic patients, 71 pollen allergic but carrot-tolerant patients and 63 nonatopic controls were included. Serum IgE to carrot extract, recombinant carrot allergens (rDau c 1.0104; rDau c 1.0201; rDau c 4; the isoflavone reductase-like proteins rDau c IFR 1, rDau c IFR 2; the carrot cyclophilin rDau c Cyc) were analyzed by ImmunoCAP.

The sensitivity of the carrot extract-based test was 82%. Use of the recombinant allergens increased the sensitivity to 90%. The Dau c 1 isoforms were major allergens for Swiss and Danish carrot allergic patients, the profilin rDau c 4 for the Spanish patients. The rDau c IFR 1 and rDau c IFR 2 were recognized by 6% and 20% of the carrot allergics, but did not contribute to a further increase of sensitivity. Among pollen allergic controls, 34% had IgE to carrot extract, 18% to each of rDau c 1.0104, rDau c 1.0201 and rDau c 4, 8% to rDau c IFR 1 and 7% to rDau c IFR 2. Sensitization to rDau c Cyc occurred in one carrot allergic patient and one nonatopic control.

Component-resolved in vitro analyses revealed a significant difference in IgE sensitization pattern between geographical regions and in the prevalence of sensitization to carrot components between carrot allergic and carrot-tolerant but pollen sensitized patients.

View this study in its entirety on the National Institutes of Health web site.


Ballmer-Weber BK, Skamstrup Hansen K, Sastre J, Andersson K, Bätscher I, Ostling J, Dahl L, Hanschmann KM, Holzhauser T, Poulsen LK, Lidholm J, Vieths S.

Allergy Unit, Department of Dermatology, University Hospital, Zürich, Switzerland.


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I’m glad to see wheat sensitivity is getting more attention. We still need doctors to recognize the significance of both celiac disease and wheat/gluten sensitivity. Gluten sensitivity is today where celiac disease was 10 years ago in that it’s still not looked for by most doctors. Even celiac disease is still missed most of the time.

Study from National Institutes of Health:

Non-Celiac Wheat Sensitivity Diagnosed by Double-Blind Placebo-Controlled Challenge: Exploring a New Clinical Entity.

Non-celiac wheat sensitivity (WS) is considered a new clinical entity. An increasing percentage of the general population avoids gluten ingestion. However, the real existence of this condition is debated and specific markers are lacking. Our aim was thus to demonstrate the existence of WS and define its clinical, serologic, and histological markers.

We reviewed the clinical charts of all subjects with an irritable bowel syndrome (IBS)-like presentation who had been diagnosed with WS using a double-blind placebo-controlled (DBPC) challenge in the years 2001-2011. One hundred celiac disease (CD) patients and fifty IBS patients served as controls.

Two hundred and seventy-six patients with WS, as diagnosed by DBPC challenge, were included. Two groups showing distinct clinical characteristics were identified: WS alone (group 1) and WS associated with multiple food hypersensitivity (group 2). As a whole group, the WS patients showed a higher frequency of anemia, weight loss, self-reported wheat intolerance, coexistent atopy, and food allergy in infancy than the IBS controls. There was also a higher frequency of positive serum assays for IgG/IgA anti-gliadin and cytometric basophil activation in “in vitro” assay. The main histology characteristic of WS patients was eosinophil infiltration of the duodenal and colon mucosa. Patients with WS alone were characterized by clinical features very similar to those found in CD patients. Patients with multiple food sensitivity were characterized by clinical features similar to those found in allergic patients.

Our data confirm the existence of non-celiac WS as a distinct clinical condition. We also suggest the existence of two distinct populations of subjects with WS: one with characteristics more similar to CD and the other with characteristics pointing to food allergy.

Carroccio A, Mansueto P, Iacono G, Soresi M, D’Alcamo A, Cavataio F, Brusca I, Florena AM, Ambrosiano G, Seidita A, Pirrone G, Rini GB.


Division of Internal Medicine, Hospital of Sciacca, ASP, Agrigento, Italy.

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