Polymorphisms affecting vitamin D-binding protein modify the relationship between serum vitamin D (25[OH]D3) and food allergy.

摘要: Background There is evolving evidence that vitamin D insufficiency may contribute to food allergy, but findings vary between populations. Lower D–binding protein (DBP) levels increase the biological availability of serum D. Genetic polymorphisms explain almost 80% variation in binding levels. Objective We sought investigate whether lower DBP could compensate for adverse effects low on allergy risk. Methods From a population-based cohort study (n = 5276) we investigated association 25-hydroxyvitamin 3 (25[OH]D ) and at age 1 year (338 challenge-proven food-allergic 269 control participants) 2 years (55 participants with persistent 50 resolved allergy). 25(OH)D were measured using liquid chromatography-tandem mass spectrometry adjusted season blood draw. Analyses stratified by genotype rs7041 as proxy marker (low, GT/TT genotype; high, GG genotype). Results Low level (≤50 nM/L) was associated particularly among infants (odds ratio [OR], 6.0; 95% CI, 0.9-38.9) not those genotypes (OR, 0.7; 0.2-2.0; P  interaction = .014). Maternal antenatal supplementation less 0.10; 0.03-0.41). Persistent increased likelihood 12.6; 1.5-106.6), genotype. Conclusions Polymorphisms attenuated consistent greater bioavailability level. This increases plausibility role development allergy.