Dietary carotenoids and food allergy

Tuesday, 15 June 2010 10:29

Results from a mouse study investigating the impact of certain antioxidants on the development or inhibition of food allergy indicate that diets high in carotenoids could prevent the development of food allergy and might be involved in the inhibition of oral sensitisation.

Using B10A mice that were orally sensitised to ovalbumin, the researchers investigated the effects of a diet high in carotenoids. Blood histamine levels were increased in the mice who were fed a control containing only trace amounts of β-carotene. The authors state these increased histamine levels are associated with systemic anaphylaxis. Histamine levels in the mice fed a diet high in carotenoids were significantly lower.

Reference: Sato et al. Journal of Agricultural and Food Chemistry