Low vitamin D-binding protein levels have been linked to increased risks for food allergy. A new study has found that the interactions and reactions of D-binding proteins are associated with allergy levels.
The study looked specifically at the associations between low vitamin D levels and insufficiency and the development of food allergy. Infants (aged one year or less) were analyzed for blood counts of serum 25-hydroxyvitamin D3 and D-binding proteins.
Of the 607 infants in the study, 338 were diagnosed with and 269 were not diagnosed with a food allergy. Another 105 infants aged one to two years were included as well, 50 with a resolved (inactive) egg allergy and 55 with a persistent egg allergy.
Findings included clear links between persistent low Vitamin D levels and food allergy.
The researchers found that the children with specific genotypes which affect their vitamin D absorption and polymorphisms – or how they use vitamin D they absorb – and persistent vitamin D insufficiency had a clearly increased risk for food allergy.
Lead researcher Jennifer J. Koplin, PhD at Murdoch Children’s Research Institute and the University of Melbourne School of Population and Global Health remarked that “Reference ranges to define low levels of [vitamin D] with a detrimental biological effect may need to take into account differences in the [binding protein] level, including racial variation, and treatment dosages might also need tailoring.”
“Further studies should determine whether correction of vitamin D insufficiency could aid in the development of tolerance including during immunotherapy to foods.”