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

JJ Koplin; NHA Suaini; P Vuillermin; JA Ellis; M Panjari; AL Ponsonby; RL Peters; MC Matheson; D Martino; T Dang; NJ Osborne; P Martin; A Lowe; LC Gurrin; MLK Tang; M Wake; T Dwyer; J Hopper; SC Dharmage; KJ Allen

Journal article

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

JJ Koplin, NHA Suaini, P Vuillermin, JA Ellis, M Panjari, AL Ponsonby, RL Peters, MC Matheson, D Martino, T Dang, NJ Osborne, P Martin, A Lowe, LC Gurrin, MLK Tang, M Wake, T Dwyer, J Hopper, SC Dharmage, KJ Allen

Journal of Allergy and Clinical Immunology | MOSBY-ELSEVIER | Published : 2016

DOI: 10.1016/j.jaci.2015.05.051

Abstract

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 (25[OH]D3) levels and food allergy at age 1 year (338 challenge-proven food-allergic and 269 c..

View full abstract

University of Melbourne Researchers

Anne-Louise Ponsonby Author

Adrian Lowe Author

Lyle Gurrin Author

Mimi Tang Author

Related Projects (1)

CENTRE OF RESEARCH EXCELLENCE IN PEDIATRIC FOOD ALLERGY AND FOOD-RELATED IMMUNE DISORDERS

The prevalence of food allergy (FA) has risen dramatically in the last 20 years. Strong evidence suggests that undetermined lifestyle factor..

Grants

Awarded by National Health and Medical Research Council

Funding Acknowledgements

This work was supported by funding from the National Health and Medical Research Council of Australia (grants 491233 and 1006215), Ilhan Food Allergy Foundation, AnaphylaxiStop, Charles and Sylvia Viertel Medical Research Foundation, and the Victorian Government's Operational Infrastructure Support Program. The study sponsors had no involvement in the study design, collection, analysis, and interpretation of data, writing of the report, or decision to submit the paper for publication.