Antacids and dietary supplements may increase food allergy risk

Previous studies have shown an elevation of the gastric pH increases the risk for sensitization to food allergens by hindering protein breakdown. A study conducted by researchers in Austria has recently shown this increased risk of sensitization to allergenic food proteins may be induced by over-the-counter antacids and dietary supplements that influence the gastric pH levels.

The study was conducted using mice who were fed a dietary supplement base powder or over-the-counter antacids. Codfish extract was added to the feed in order to measure differences in protein digestion. Changes of the pH as well as of protein digestion due to base powder or antacids were also measured in vitro.

Results of the in vitro studies showed the pH of hydrochloric acid was substantially increased by both the dietary supplement and antacids in a time- and dose-dependent manner, and this pH increase hindered the digestion of the codfish proteins.

In the mice, a significant increase in codfish-specific IgE antibodies was found in the groups fed codfish combined with the commercial antacid Rennie or with the base dietary supplement powder; the latter also showed significantly elevated IgG1 and IgG2a levels. The induction of an anaphylactic immune response was proven by positive results in intradermal skin tests.

The authors believe their data may have a major practical and clinical impact given the widespread use of these products in the general population.

Reference: Pali-Schöll et al. 2010 Clinical and Experimental Allergy. DOI 10.1111/j.1365-2222.2010.03468.x