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Food allergy 12X more likely if low vitamin D and vitamin D binding gene problem – Aug 2015

Polymorphisms affecting vitamin D-binding protein modify the relationship between serum vitamin D (25[OH]D3) and food allergy.

J Allergy Clin Immunol. 2015 Aug 7. pii: S0091-6749(15)00911-2. doi: 10.1016/j.jaci.2015.05.051. [Epub ahead of print]
Koplin JJ1, Suaini NH2, Vuillermin P3, Ellis JA2, Panjari M4, Ponsonby AL2, Peters RL2, Matheson MC1, Martino D2, Dang T4, Osborne NJ5, Martin P4, Lowe A1, Gurrin LC1, Tang ML6, Wake M7, Dwyer T4, Hopper J8, Dharmage SC1, Allen KJ9; HealthNuts Study.

BACKGROUND:
There is evolving evidence that vitamin D insufficiency may contribute to food allergy, but findings vary between populations. Lower vitamin D-binding protein (DBP) levels increase the biological availability of serum vitamin D. Genetic polymorphisms explain almost 80% of the variation in binding protein levels.

OBJECTIVE:
We sought to investigate whether polymorphisms that lower the DBP could compensate for adverse effects of low serum vitamin D on food allergy risk.

METHODS:
From a population-based cohort study (n = 5276) we investigated the association between serum 25-hydroxyvitamin D3 (25OHD3) levels and food allergy at age 1 year (338 challenge-proven food-allergic and 269 control participants) and age 2 years (55 participants with persistent and 50 participants with resolved food allergy). 25(OH)D3 levels were measured using liquid chromatography-tandem mass spectrometry and adjusted for season of blood draw. Analyses were stratified by genotype at rs7041 as a proxy marker of DBP levels (low, the GT/TT genotype; high, the GG genotype).

RESULTS:
Low serum 25(OH)D3 level (≤50 nM/L) at age 1 years was associated with food allergy, particularly among infants with the GG genotype (odds ratio [OR], 6.0; 95% CI, 0.9-38.9) but not in those with GT/TT genotypes (OR, 0.7; 95% CI, 0.2-2.0; P interaction = .014). Maternal antenatal vitamin D supplementation was associated with less food allergy, particularly in infants with the GT/TT genotype (OR, 0.10; 95% CI, 0.03-0.41).
Persistent vitamin D insufficiency increased the likelihood of persistent food allergy (OR, 12.6; 95% CI, 1.5-106.6), particularly in those with the GG genotype.

CONCLUSIONS:
Polymorphisms associated with lower DBP level attenuated the association between low serum 25(OH)D3 level and food allergy, consistent with greater vitamin D bioavailability in those with a lower DBP level. This increases the biological plausibility of a role for vitamin D in the development of food allergy.

PMID: 26260969

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