A surprising connection between food allergies and heart disease has been uncovered by researchers, suggesting that even those without noticeable allergy symptoms may be at risk.
The study, conducted by Dr. Corinne Keet and her team, analyzed data from two large studies and found that people who have certain antibodies—known as IgE—to foods like cow’s milk, peanuts, and shrimp might face a higher chance of dying from heart-related issues.
This risk seems to remain even when other common heart disease factors, such as smoking or high blood pressure, are taken into account.
The Role of IgE Antibodies
IgE antibodies are part of the body’s immune response to allergens. In this study, researchers found that about 15% of American adults have IgE antibodies to common food allergens, yet many do not experience any symptoms when consuming these foods.
Traditionally, allergists have not focused on these antibodies unless they cause noticeable problems. However, this study indicates that these “silent” sensitivities may have more serious, long-term health effects than previously thought.
Study Methods and Findings
The team used data from over 5,000 adults in two cohorts to explore the association between IgE food sensitization and the risk of heart disease.
They followed these individuals for up to 19 years, recording instances of cardiovascular death and analyzing their sensitization to various food and environmental allergens.
Milk Sensitization and Heart Disease
One of the most significant findings was the link between milk sensitization and heart disease-related deaths. People who had IgE antibodies to cow’s milk seemed to have a higher risk of cardiovascular mortality.
This association was strengthened when the analysis excluded individuals who avoided consuming milk, indicating the risk is particularly relevant to those who have not been diagnosed with a clinical food allergy.
The Need for Further Research
While the findings are compelling, they do not prove that food sensitization directly causes heart disease. Dr. Keet emphasizes the need for additional research to understand whether there is a direct cause-and-effect relationship.
Implications for Future Studies and Diet
This research opens the door for new inquiries into how common food sensitizations may play a role in developing heart disease and whether dietary changes could help manage this risk.
In conclusion, this study sheds light on a new potential risk factor for heart disease and underscores the importance of considering food sensitizations in the broader context of cardiovascular health.
It invites a reevaluation of how food allergies, even those without symptoms, could impact long-term health outcomes.
If you care about heart health, please read studies about the best time to take vitamins to prevent heart disease, and scientists find how COVID-19 damages the heart.
For more information about heart health, please see recent studies about Aspirin linked to higher risk of heart failure, and results showing this drug could reduce heart disease, fatty liver, obesity.
The research findings can be found in JACC: Clinical Electrophysiology.
Follow us on Twitter for more articles about this topic.
Copyright © 2023 Knowridge Science Report. All rights reserved.
