A new study has found that a form of vitamin E, called α-tocopherol, may help reduce food allergies and severe allergic reactions in newborns when taken by mothers during pregnancy and nursing.
The research, published in The Journal of Immunology, suggests that adding α-tocopherol to prenatal vitamins could be a potential way to prevent food allergies early in life.
Food allergies have become more common in recent years. In the U.S., the number of children with food allergies increased by 50% from 2007 to 2021, with peanut allergies tripling during this time.
Scientists have been searching for ways to reduce this trend, especially for children who develop severe allergic reactions, such as anaphylaxis, to foods like peanuts.
Researchers used a mouse model to study the effects of α-tocopherol during pregnancy and nursing.
They worked with mouse pups that were genetically predisposed to eczema and food allergies, since human babies with eczema are at the highest risk of developing food allergies.
The researchers mimicked real-world conditions by exposing the mouse pups to common allergens in early life, including:
- Food allergens (such as peanut proteins)
- Household dust
- Detergent residues on the skin
After 2.5 weeks, the pups were given the allergens by mouth to see if their immune system would react—similar to how food allergies develop in human infants.
The results were promising:
- Pups born to mothers who took α-tocopherol had fewer allergic reactions than those whose mothers did not.
- These pups produced lower levels of IgE antibodies, which are linked to allergic reactions.
- They had a lower risk of developing peanut-induced anaphylaxis.
These findings suggest that increasing α-tocopherol in a mother’s diet could help protect newborns from food allergies.
Challenges in the U.S.: Too Much of the Wrong Vitamin E
While this research suggests a potential breakthrough in allergy prevention, the lead researcher, Dr. Joan Cook-Mills, warns that it might not be easy to apply these findings in the United States.
This is because another form of vitamin E, called γ-tocopherol, is commonly found in U.S. diets due to the widespread use of soybean, corn, and canola oil. Studies have shown that γ-tocopherol blocks the benefits of α-tocopherol.
In contrast, European diets typically contain more α-tocopherol and less γ-tocopherol because of the use of sunflower, safflower, and olive oils. This means that European mothers may see a greater benefit from α-tocopherol supplementation than mothers in the U.S.
What Needs to Change?
Dr. Cook-Mills suggests that reducing γ-tocopherol levels in U.S. food products could improve the effectiveness of α-tocopherol in preventing food allergies. She hopes to work with food companies to adjust cooking oil production to achieve a better balance between the two types of vitamin E.
Recent guidelines suggest introducing peanuts to babies earlier to reduce the risk of peanut allergies. However, some babies develop peanut allergies before they even start eating solid foods. This study suggests that maternal diet during pregnancy and breastfeeding may be another way to prevent food allergies before they begin.
While more research is needed, these findings highlight a potential breakthrough in reducing food allergies in children, particularly for those at high risk.
If you care about nutrition, please read studies about a breakfast linked to better blood vessel health, and drinking too much coffee could harm people with high blood pressure.
For more information about health, please see recent studies about unhealthy habits that may increase high blood pressure risk, and results showing plant-based protein foods may help reverse diabetes.
The research findings can be found in The Journal of Immunology.
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