434:
Daily Yogurt Consumption In Infancy Is Associated With Reduced Skin Hypersensitivity
Sunday, March 4, 2018
South Hall A2 (Convention Center)
Miwa Shinohara, M.D., PhD., Kenji Matsumoto, MD PhD
RATIONALE: Consumption of probiotics during perinatal and postnatal periods has been reported to reduce the risk of atopic dermatitis in the offspring; however, its precise mechanism remains unclear. Because probiotics consumption does not affect IgE levels and is not associated with risks of other allergic diseases, we hypothesized that probiotics consumption may reduce skin hypersensitivity. To test this hypothesis, we investigated whether perinatal/postnatal consumption of yogurt associates with skin hypersensitivity to histamine.

METHODS: This was a cross-sectional study that enrolled 256 mother–infant (≥6-months-old) pairs. Physician-diagnosed allergic diseases and perinatal/postnatal food consumption were assessed using self-questionnaires. Skin prick tests (SPTs) were performed using 1 mg/ml histamine and bifurcated needles, and wheal sizes 15 minutes after puncture were measured.

RESULTS: The SPT wheal sizes in infants with eczema/atopic dermatitis (n=51) were significantly larger than those in infants without eczema/atopic dermatitis (n=156; 4.4±2.1 mm vs. 3.7±1.8 mm, respectively, P=0.029). Among infants without eczema/atopic dermatitis, the SPT wheal sizes were significantly smaller in those with daily yogurt consumption (n=9) than in those without (n=146; 2.4±1.3 mm vs. 3.8±1.3 mm, respectively, P=0.014). Perinatal consumption of yogurt by the mothers showed no associations with SPT wheal sizes in both mothers and infants.

CONCLUSIONS: Daily yogurt consumption may reduce skin hypersensitivity to histamine and thereby reduce the risk of atopic dermatitis during infancy. The role of probiotics/yogurt consumption in the regulation of skin hypersensitivity to histamine warrants further study.