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Please use this identifier to cite or link to this item:
http://ir.nhri.org.tw/handle/3990099045/11866
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| Title: | Maternal triacylglycerol signature and offspring risk of food allergy |
| Authors: | Hong, X;Liang, L;Sun, Q;Keet, C;Tsai, HJ;Ji, Y;Wang, G;Ji, H;Clish, C;Pearson, C;Wang, Y;Wood, R;Hu, FB;Wang, X |
| Contributors: | Institute of Population Health Sciences |
| Abstract: | BACKGROUND: The prevalence of IgE-mediated food allergy (FA) is rising worldwide but the underlying mechanisms are poorly understood. OBJECTIVE: To examine the role of maternal lipidomic profiles in offspring risk of FA development; and to investigate the potential modification effects by timing of first solid food introduction. METHODS: This report included 1,068 mother-child dyads from the Boston Birth Cohort. Maternal lipid metabolites in plasma were assessed using liquid chromatography tandem mass spectrometry. Food sensitization (FS) was defined as specific IgE >/= 0.35 kU/L to any of the 8 common food allergens using ImmunoCAP. FA was defined based on FS, clinical symptoms and food avoidance. Logistic regression was applied to analyze the associations between maternal metabolites and offspring risk of FS and FA, and to explore the potential effect modifications. RESULTS: Of the 1,068 children, 411 had FS and 132 had FA. Among the 209 metabolites, maternal triacylglycerols (TAGs) of shorter chain carbons and fewer double bonds were associated with higher risk of FA, whereas TAGs of longer chain carbons and more double bonds were significantly associated with lower risk of FA in offspring. These associations were stronger in children with delayed solid food introduction (>/=7 months of age) than those with earlier solid food introduction (P=0.010 for interaction between the maternal TAG score and timing of solid food introduction). No significant association was found for FS. CONCLUSION: This is the first study to demonstrate a link between maternal TAGs and offspring risk of FA and potential risk modification by timing of solid food introduction. |
| Date: | 2019-09 |
| Relation: | Journal of Allergy and Clinical Immunology. 2019 Sep.;144(3):729-737. |
| Link to: | http://dx.doi.org/10.1016/j.jaci.2019.03.033 |
| JIF/Ranking 2023: | http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=NHRI&SrcApp=NHRI_IR&KeyISSN=0091-6749&DestApp=IC2JCR |
| Cited Times(WOS): | https://www.webofscience.com/wos/woscc/full-record/WOS:000485222300018 |
| Cited Times(Scopus): | https://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85065618166 |
| Appears in Collections: | [蔡慧如] 期刊論文
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