It has been suggested the rise in allergic disease prevalence in recent decades may in part be due to reduced antioxidant intake caused by reduced consumption of fresh fruits and vegetables.

Researchers in the UK have investigated whether there is a link between dietary antioxidant intake and the prevalence of allergic disease in children under the age of 8. Their work provides some evidence to support this theory.

Children taking part in the research were followed from birth, with their antioxidant intake at age 5 assessed using a semi-quantitative food frequency questionnaire. Their serum IgE levels were also measured at this time point. Parents completed a validated respiratory questionnaire and children were skin prick tested at 5 and 8 years of age. Nutrient intake, including intake of antioxidant vitamins A, C and E, was calculated using a nutrient analysis program.

A complete set of data was collected for 861 children. Results indicate beta-carotene intake was positively associated with reduced risk of allergic sensitization at age 5 and 8, and negatively associated with total IgE levels. Vitamin E intake was positively associated with an increased risk of allergic sensitization, only at age 5. No link was found between antioxidant intake and the incidence of wheeze or eczema.

Reference: Patel et al 2009. Allergy. DOI 10.1111/j.1398-9995.2009.02099.x