Polymorphisms affecting vitamin D-binding protein modify the relationship between serum vitamin D (25[OH]D-3) and food allergy
Jennifer J Koplin, Noor HA Suaini, Peter Vuillermin, Justine A Ellis, Mary Panjari, Anne-Louise Ponsonby, Rachel L Peters, Melanie C Matheson, David Martino, Dang Thanh, Nicholas J Osborne, Pamela Martin, Adrian Lowe, Lyle C Gurrin, Mimi LK Tang, Melissa Wake, Terry Dwyer, John Hopper, Shyamali C Dharmage, Katrina J Allen
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY | MOSBY-ELSEVIER | Published : 2016
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 26..View full abstract
Awarded by National Health and Medical Research Council of Australia
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.