Effects of prenatal dietary pattern and genetic variations on food allergy in infants
Sunday, March 4, 2018
South Hall A2 (Convention Center)
RATIONALE: We aimed to evaluate the candidate genetic variations and maternal diet pattern as risk factors of development of Food allergy (FA). METHODS: A total of 1811 infants from the COCOA birth cohort in Korea were available. Infants’ cord blood was genotyped for 11 SNPs and 3 copy numbder variations (CNVs). A total of 1635 mothers were assessed dietary intakes at 26 weeks pregnant and grouped according to five dietary patterns. FA was defined according to the questionnaires and physician interview in allergy clinics at 1 age. RESULTS: Among 1811 infants, 162 were diagnosed with FA. The TT homozygote of rs7216389 in human gasdermin-B (GSDMB) and the TT of rs6265 in brain-derived neurotrophic factor (BDNF) were associated with more FA. The C allele of both rs7216389 and rs6265 showed a protective effect for development of FA. The confectionery diet during pregnancy was associated with more FA. While this effect of maternal diet was preserved in infants without the protective C allele in GSDMB and BDNF, this effect was not shown in those with the C allele. Combining maternal confectionery diet with CNVs of glutathione S-transferase (GST) including GSTP1, GSTM1, GSTT1, there were more associations with incidence of FA. CONCLUSIONS: The interaction between maternal dietary pattern during pregnancy and genetic variations including GSDMB, BDNF and GST can affect the development of food allergy in offspring. Our data would be added to the evidence of gene-environment interaction.
This research was supported (2014-E51004-01) by Research of Korea Centers for Disease Control and Prevention.