New research found that supplementing maternal diet with α-tocopherol, a form of vitamin E, can reduce the development of food allergy and anaphylaxis in newborn mice.
The prevalence of food allergy in children increased 50% from 2007 to 2021 in the United States (US), with the incidence of peanut allergy tripling in that time. This new study, published in The Journal of Immunology, shows the potential for α-tocopherol in prenatal vitamins during pregnancy and lactation to address this alarming increase and reduce development of food allergy early in life.
The study found that pups born to mice fed a diet supplemented with α-tocopherol during pregnancy and nursing showed reduced development of IgE antibodies to the food allergen and reduced peanut induced anaphylaxis. This sweeping improvement in outcomes was attributed to increased α-tocopherol levels in the pups of mothers taking the supplement, compared to those who were not.
To reach these findings, the researchers used a mouse model to mimic the real-world conditions that contribute to allergy development in infants. They studied mouse pups predisposed for eczema and food allergies because children at highest risk of peanut allergy tend to also develop eczema.
Pups were sensitized by skin exposure to known food allergens, household dust, and detergent to imitate common childhood exposures. After 2.5 weeks, pups were exposed to the allergen by oral consumption to test their allergic response. This was done to replicate how early exposures to allergens often sensitize the immune system to react to secondary oral exposures