Food, drug, insect sting allergy, and anaphylaxisHousehold peanut consumption as a risk factor for the development of peanut allergy
Section snippets
Study design
This was a questionnaire-based case-control study including children with PA and both high-risk and low-risk controls, conducted between September 2004 and September 2005 within 1 large London pediatric department. To avoid differential recall bias, parents of cases and high-risk controls completed the questionnaire before knowing whether their child had PA. All children were younger than 48 months at recruitment. The power calculation detailed in our protocol called for 150 children in each of
Study population
The groups were similar for age, sex, socioeconomic status, and breast-feeding (not shown). Eczema in the first year of life was very prevalent among both cases (91.7%) and high-risk controls (88.1%) but significantly less so among normal controls (42%), in whom the eczema was also significantly later in onset and less severe (P < .0001).
Maternal peanut protein consumption during pregnancy and lactation
Weekly maternal peanut consumption during pregnancy was compared. The median for cases was 2.4 g peanut protein per week, which was significantly higher than
Discussion
An understanding of routes of exposure leading to either allergic sensitization or immunologic tolerance is required for the development of effective prevention strategies.17
Recently, we showed that exposure to preparations containing Arachis oil was a risk factor for the development of PA.12 Almost 91% of the children with PA had been exposed topically to creams containing Arachis oil in the first 6 months of life. Moreover, children with PA were exposed to significantly more preparations
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Cited by (0)
Supported by a research grant from the Food Standards Agency (United Kingdom; T07043). This grant supported the project costs, including the salary of A.T.F. over the study duration. G.L.'s salary was supported in part by the Aimwell Foundation.
Disclosure of potential conflict of interest: G. Lack has provided consultation for the advisory boards of Synovate, Novartis Xolair, and ALK-Abelló; has served as an academic lecturer for SHS Nutricia, Nestlé, and SHS International; has received research support from the Immune Tolerance Network, the National Peanut Board, the Food Standards Agency, the Medical Research Council, the Food Allergy and Anaphylaxis Network, and the Food Allergy Initiative; and has served as a scientific advisor for the Anaphylaxis Campaign and the National Peanut Board. A. T. Fox has served as a consultant for SHS Nutricia and has attended a conference for Nestlé. P. Sasieni has received research support from Cancer Research, United Kingdom. G. du Toit has received research support from the National Peanut Board, USA, and the Immune Tolerance Network, National Institutes of Health. The other author has declared that she has no conflict of interest.