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



Compared with butter consumption, margarine consumption is associated with a 41% increase in rhinitis

This post contains a synopsis of a study published in the American Journal of Respiratory and Critical Care Medicine Volume 163, Number 1, January 2001, 277-279 and a recipe for ratatouille.

Study title and authors:
Margarine Consumption and Allergy in Children

GABRIELE BOLTE, CHRISTIAN FRYE, BERND HOELSCHER, INES MEYER, MATTHIAS WJST, and JOACHIM HEINRICH

Books:

GSF National Research Center for Environment and Health, Institute of Epidemiology, Neuherberg, Germany

This study can be accessed at: http://171.66.122.149/cgi/content/abstract/163/1/277

The aim of the study was to assess whether margarine consumption is associated with allergic reactions and diseases in children. Data from 2,348 children age 5 to 14 yr were analyzed.

Bolte found that:
(a) Compared with butter consumption, margarine consumption was associated with a 30% increase in allergic reaction.
(b) Compared with butter consumption, margarine consumption was associated with a 41% increase in rhinitis symptoms. 
(c) Polyunsaturated fats may increase allergies.

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

Recipe of the day

Ratatouille

serves 8

Ingredients:

Food Mall: Clarified Butter

•1 1/4 cup lard, butter, clarified butter or olive oil;

•4 large tomatoes
•2 lb eggplants, cut in 1 inch cubes;
•2 large onions, sliced thinly;
•3 bell peppers of assorted colors, cut into 1 inch cubes;
•4 zucchinis, cut into 3/4 inch cubes;
•9 garlic cloves;
•1 cup chopped parsley;
•20 basil leaves, cut in half;
•Freshly ground black pepper and sea salt;

Prepararion:
1.To remove the skin from the tomatoes, if using fresh tomatoes, score a X on the bottom of each one and blanch them in boiling water for a minute. Remove them from the boiling water and transfer them to a bowl of cold water. When cold enough to handle, starting where you scored them, gently remove the skin.

2.Chop the tomatoes and put them in a large pot with 1/3 cup of the oil or fat with the parsley, basil and garlic. Cover the pot partially and simmer while stirring from time to time for about 30 minutes, until the tomatoes are well broken down.

3.While the tomatoes are simmering, sprinkle some sea salt on the eggplant cubes and put them in a colander in the kitchen sink. This step helps remove some of the moisture in the eggplants. Leave them in the colander while the tomatoes are simmering.

4.Soften the onions in 3 tbsp of the oil or fat for about 10 minutes with some sea salt still while the tomatoes are simmering.

5.Remove the onions with a slotted spoon, set aside and cook the bell peppers in the same manner with a little more oil or fat.

6.Remove the bell peppers with a slotted spoon, put them with the onions and repeat the process with the zucchini, but only for 6 minutes this time.

7.Remove bell peppers and set aside with the other vegetables. Pat the eggplants dry and repeat the process, cooking them for about 7 minutes, again adding some oil or fat each time.

8.Once the tomato preparation has simmered on its own long enough, add the previously cooked vegetables, season generously with sea salt and black pepper, cover and simmer for about another hour, until all the vegetables are very soft.

9.Serve hot, warm or cold, with a bit of extra basil or chopped parsley on top, if desired.

Ratatouille