RT Journal Article
SR Electronic
T1 Dietary factors associated with wheezing and allergic rhinitis in children
JF European Respiratory Journal
JO Eur Respir J
FD European Respiratory Society
SP 772
OP 780
DO 10.1183/09031936.03.00006703
VO 22
IS 5
A1 S. Farchi
A1 F. Forastiere
A1 N. Agabiti
A1 G. Corbo
A1 R. Pistelli
A1 C. Fortes
A1 V. Dell'Orco
A1 C.A. Perucci
YR 2003
UL http://erj.ersjournals.com/content/22/5/772.abstract
AB The effect of dietary factors on asthma is controversial. This study examined food consumption and the use of fats in relation to wheezing and allergic rhinitis in children. Baseline questionnaire data on individual and family characteristics were recorded by parents of 5,257 children aged 6–7 yrs living in central Italy participating in the International Study on Asthma and Allergies in Childhood study. A total of 4,104 children (78.1%) were reinvestigated after 1 yr using a second parental questionnaire to record occurrence of respiratory symptoms over the intervening 12 months. Consumption of foods rich in antioxidants, such as vitamins C and E, animal fats, and food containing omega‐3 fatty acids were investigated using a food-frequency questionnaire. Frequency of use of fats was also evaluated. Wheezing, shortness of breath with wheeze, and symptoms of allergic rhinitis in the past 12 months were considered. Intake of cooked vegetables, tomatoes, and fruit were protective factors for any wheeze in the last 12 months and shortness of breath with wheeze. Consumption of citrus fruit had a protective role for shortness of breath with wheeze. Consumption of bread and margarine was associated with an increased risk of wheeze, while bread and butter was associated with shortness of breath with wheeze. Dietary antioxidants in vegetables may reduce wheezing symptoms in childhood, whereas both butter and margarine may increase the occurrence of such symptoms.