A research study, led by Professor of Paediatrics at NBMLHD, Ralph Nanan reveals that higher protein levels in foods such as milk, eggs, peanuts, and tree nuts are negatively correlated with allergy rates, suggesting that protein may play a key role in how the immune system responds to certain foods.
Published in Clinical & Experimental Allergy, the research analyses data from the European Academy of Allergy and Clinical Immunology (EAACI), which compares food allergy rates from 2023 and 2014, alongside similar data from North America. This provides a comprehensive view of food allergies across different regions of the world and helps sheds light on how varying macronutrient compositions in these foods may influence allergy prevalence worldwide.
"Food allergies are an escalating public health concern, and our findings suggest that understanding the role of protein in allergenic foods could be pivotal in addressing this challenge," explains Professor Nanan.
As food allergies continue to rise globally, understanding the factors that contribute to their prevalence is crucial.
The study underlines the importance of looking beyond just allergens that trigger reactions and considering the broader nutrient profiles of foods. The research suggests that protein content could be a significant factor in shaping how our immune system reacts to allergens.
By focusing on protein, this study opens the door to new avenues for research and could ultimately lead to improved dietary recommendations or even the development of more targeted treatments for allergy prevalence.
"This research lays the groundwork for future studies on how the composition of foods influences allergic reactions. It holds the potential to inform prevention strategies and enhance management of food allergies," says Professor Nanan.
The research team also included scientists and clinicians from Nepean Hospital and the University of Sydney.
Full findings from the study are available to view online at the Wiley Online Library.
