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

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• 作者：Jennifer J. Koplin ; PhD^a ; ^b ; Noor H.A. Suaini ; BSc (Hons)^a ; ^d ; Peter Vuillermin ; MBBS ; FRACP ; PhD^a ; ^c ; Justine A. Ellis ; PhD^a ; ^d ; Mary Panjari ; PhD^a ; Anne-Louise Ponsonby ; MBBS ; FAFPHM ; PhD^a ; ^d ; Rachel L. Peters ; MPH^a ; ^d ; Melanie C. Matheson ; PhD^a ; ^b ; David Martino ; PhD^a ; ^d ; Thanh Dang ; PhD^a ; Nicholas J. Osborne ; PhD^e ; ^&lowast ; ; Pamela Martin ; PhD^a ; Adrian Lowe ; PhD^a ; ^b ; Lyle C. Gurrin ; PhD^a ; ^b ; Mimi L.K. Tang ; MD ; PhD^a ; ^d ; ^f ; Melissa Wake ; MD ; FRACP^a ; ^d ; ^g ; Terry Dwyer ; PhD^a ; ^&Dagger ; ; John Hopper ; PhD^b ; Shyamali C. Dharmage ; MBBS ; MSc ; MD ; PhD^a ; ^b ; Katrina J. Allen ; MBBS ; BMedSc ; FRACP ; PhD^a ; ^d ; ^f ; ^h ; ^{katie.allen@rch.org.au" class="auth_mail" title="E-mail the corresponding author} ; for the HealthNuts Study
• 关键词：Food hypersensitivity ; vitamin D ; food allergy ; gene ; polymorphism ; vitamin D binding protein
• 刊名：Journal of Allergy and Clinical Immunology
• 出版年：2016
• 出版时间：February 2016
• 年：2016
• 卷：137
• 期：2
• 页码：500-506.e4
• 全文大小：327 K

文摘

There is evolving evidence that vitamin D insufficiency may contribute to food allergy, but findings vary between populations. Lower vitamin D–binding protein (DBP) levels increase the biological availability of serum vitamin D. Genetic polymorphisms explain almost 80% of the variation in binding protein levels.

Objective

We sought to investigate whether polymorphisms that lower the DBP could compensate for adverse effects of low serum vitamin D on food allergy risk.

Methods

From a population-based cohort study (n = 5276) we investigated the association between serum 25-hydroxyvitamin D₃ (25[OH]D₃) levels and food allergy at age 1 year (338 challenge-proven food-allergic and 269 control participants) and age 2 years (55 participants with persistent and 50 participants with resolved food allergy). 25(OH)D₃ levels were measured using liquid chromatography-tandem mass spectrometry and adjusted for season of blood draw. Analyses were stratified by genotype at rs7041 as a proxy marker of DBP levels (low, the GT/TT genotype; high, the GG genotype).

Results

Low serum 25(OH)D₃ level (≤50 nM/L) at age 1 years was associated with food allergy, particularly among infants with the GG genotype (odds ratio [OR], 6.0; 95% CI, 0.9-38.9) but not in those with GT/TT genotypes (OR, 0.7; 95% CI, 0.2-2.0; P interaction = .014). Maternal antenatal vitamin D supplementation was associated with less food allergy, particularly in infants with the GT/TT genotype (OR, 0.10; 95% CI, 0.03-0.41). Persistent vitamin D insufficiency increased the likelihood of persistent food allergy (OR, 12.6; 95% CI, 1.5-106.6), particularly in those with the GG genotype.

Conclusions

Polymorphisms associated with lower DBP level attenuated the association between low serum 25(OH)D₃ level and food allergy, consistent with greater vitamin D bioavailability in those with a lower DBP level. This increases the biological plausibility of a role for vitamin D in the development of food allergy.