The association between margarine and allergies in young adults

This study was published in the Annals of Epidemiology 2005 Mar;15(3):207-13

Study title and authors:
Margarine consumption, asthma, and allergy in young adults: results of the German National Health Survey 1998.

Bolte G, Winkler G, Hölscher B, Thefeld W, Weiland SK, Heinrich J.
Department of Epidemiology, University of Ulm, Ulm, Germany. gabrielbolte@lgl.bayern.de

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15723766

This study of 7,124 adults examined whether frequent intake of margarine or butter is associated with allergy prevalence in adults.

The study found in young adults aged 18 to 29:
(a) Those who had a frequent intake of margarine had a 133% increased risk of currently having asthma compared to those who had a frequent intake of butter.
(b) Those who had a frequent intake of margarine had a 15% increased risk of having hay fever compared to those who had a frequent intake of butter.
(c) Those who had a frequent intake of margarine had a 17% increased risk of having atopic dermatitis (a type of eczema) compared to those who had a frequent intake of butter.

Children with predominant margarine consumption have an increased risk for eczema and allergic sensitization

This study can be accessed at Pediatric Allergy and Immunology 2006 Mar;17(2):85-93

Study title and authors:
Margarine and butter consumption, eczema and allergic sensitization in children. The LISA birth cohort study.

Sausenthaler S, Kompauer I, Borte M, Herbarth O, Schaaf B, Berg A, Zutavern A, Heinrich J; LISA Study Group.
GSF - National Research Centre for Environment and Health, Institute of Epidemiology, Neuherberg, Germany.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16618357

The aim of the study was to assess the relationship between dietary intake of margarine and butter with eczema and allergic sensitization in two-year-old children. (Allergic sensitization is the development of antibodies to a substance that results in an allergic reaction). Data was analysed of the butter and margarine intake of 2,582 two-year-old children and the subsequent allergic outcome.

The study found:
(a) Predominant margarine intake was associated with a 110% increased risk of doctor-diagnosed eczema.
(b) Predominant margarine intake was associated with a 110% increased risk of allergic sensitization against inhalant allergens.
(c) No associations were found for butter intake.

The study shows that children with predominant margarine consumption had an increased risk for eczema and allergic sensitization, while butter intake was no predictor for allergic diseases.

Has the rise in margarine and vegetable oil consumption caused the rise in asthma, eczema, and allergic rhinitis?

This post includes a synopsis of a paper published in the European Respiratory Journal 1997 Jan;10(1):6-12 and a recipe for fajitas with grilled pineapple salsa.

Study title and authors:
Dietary fat and asthma: is there a connection?
Black PN, Sharpe S.
Dept of Medicine University of Auckland Auckland Hospital, New Zealand.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9032484

Black notes that the last two decades have seen an increase in the prevalence of asthma, eczema, and allergic rhinitis in developed countries.

Books:

The review found this increase has been paralleled by a fall in the consumption of saturated fat and an increase in the amount of polyunsaturated fat in the diet. This is due to a reduction in the consumption of animal fat and an increase in the use of margarine and vegetable oils containing omega-6 polyunsaturated fatty acids (PUFAs), such as linoleic acid.

Immunoglobulin E is associated with allergies. Black suggests that excess immunoglobulin E may be produced by linoleic acid by the following mechanism.

Linoleic acid is a precursor of arachidonic acid, which can be converted to prostaglandin E2 (PGE2) ---> PGE2 acts on T-lymphocytes to reduce the formation of interferon-gamma (IFN-gamma) without affecting the formation of interleukin-4 (IL-4) ---> This may lead to the development of allergic sensitization, since IL-4 promotes the synthesis of immunoglobulin E (IgE), whereas IFN-gamma has the opposite effect.

So margarine and omega-6 polyunsaturated fats increase prostaglandin E2 which in turn can promote the formation of immunoglobulin E, which is associated with allergies.

To conclude: Increases in margarine and vegetable oil consumption have paralleled the increases in asthma, eczema, and allergic rhinitis.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Fajitas with Grilled Pineapple Salsa

Ingredients:

Food Mall: Skirt Steak

◦1 lb skirt steak, sliced thin

◦3/4 red onion, sliced thin

◦2 red bell peppers, sliced thin

◦5 cloves garlic, minced

◦2 limes, juiced

◦2 T tomato paste

◦1 t coriander

◦1 t cumin

◦1 t smoked paprika

◦1 t garlic powder

◦1 t red pepper flakes

◦3 T FOC (fat of choice, bacon fat, coconut oil)

For the Pineapple Salsa:

◦1/2 pineapple (cored, about 6 rings)

◦1/4 red onion onion

◦2 T red wine vinegar

◦1/4 c fresh cilantro

◦s&p

Instructions:

For the Fajitas:

Heat your fat in a skillet (cast iron works well if you have it) over medium high heat. Add the garlic, sliced onions and peppers. Let them cook for about 5 minutes, stirring ocassionally, until they start to soften. Add your steak strips. They won’t take too long to cook, another 5 minutes or so. When the beef is just about cooked through add the the rest of the ingredients.

For the Grilled Pineapple Sauce:

Grill the pineapple rings over medium heat, until they are caramelized (outdoor grille/indoor grille pan/Foreman grille) on each side, about 12 minutes. In a food processor combine all ingredients and pulse until desired consistency. No food processor? No problem. Just chop all the ingredients and make more of a chunky salsa. It’s all headed to the same place.

Scoop your steak, onions and peppers into a serving bowl and top with the salsa.

Fajitas with Grilled Pineapple Salsa