TY - JOUR T1 - An increased diversity of food introduced in the first year of life as a protective factor for allergic diseases JF - European Respiratory Journal JO - Eur Respir J VL - 42 IS - Suppl 57 SP - 3500 AU - Caroline Roduit AU - Remo Frei AU - Martin Depner AU - Josef Riedler AU - Jean-Charles Dalphin AU - Juha Pekkanen AU - Erika von Mutius AU - Charlotte Braun-Fahrländer AU - Roger Lauener Y1 - 2013/09/01 UR - http://erj.ersjournals.com/content/42/Suppl_57/3500.abstract N2 - BackgroundDietary factors might play a role in the development of allergies. However the association between infant feeding practices and allergic diseases remains unclear. Previously, we reported a protective effect of an increased diversity of food introduced in the first year of life on atopic dermatitis. We extended the study to determine whether the introduction of complementary food in the first year of life is associated with asthma, allergic rhinitis, food allergy or atopic sensitization. We further analyzed the association between the food diversity and gene expression of markers for T cells and for antibody isotype switching to IgE.Methods856 children who participated in PASTURE birth cohort study were included. Feeding practices were reported by parents in monthly diaries during the first year. Data on environmental factors and allergic diseases were collected by questionnaires up to 6 years.ResultsAn increased diversity of complementary food introduced in the first year of life was inversely associated with asthma, with a dose-response effect, after adjustment for atopic dermatitis and other potential confounders (adjusted odds ratio for asthma with each additional food items introduced, 0.73; 95%CI, 0.60- 0.88). Similar tendency was observed for food allergy and food sensitization. Reduced food diversity was significantly associated with a decreased expression of Foxp3 and an increased expression of Cε germ-line transcripts at 6 years of age.ConclusionAn increased diversity of food in infant’s diet might have a protective effect on asthma, food allergy and food sensitization and is associated with an increased level of marker for T regulatory cells. ER -