Frank L, Marian A, Visser M, Weinberg E, Potter P C
Department of Immunology, Groote Schuur Hospital Allergy Clinic, Red Cross Memorial Children's Hospital, Cape Town, South Africa.
Pediatr Allergy Immunol. 1999 Feb;10(1):27-32. doi: 10.1034/j.1399-3038.1999.101010.x.
This study attempted to determine the underlying factors that may influence the development of peanut sensitization in young children in South Africa. One of our objectives was to ascertain whether the consumption of peanuts or peanut-containing foods during pregnancy and lactation by mothers from atopic families impacted upon the development of an allergic response to peanuts in the child. Forty-three children between the ages of 0 and 3 yr participated in this study. There were 25 peanut-sensitized subjects and 18 control subjects (children sensitized to milk and/or egg, but not to peanuts). A significant association was found between peanut sensitization and sensitivity to soya (p=0.0002), wheat (p=0.03), and cod fish. We found that mothers who consumed peanuts more than once a week during pregnancy were more likely to have a peanut-allergic child than mothers who consumed peanuts less than once a week (odds ratio=3.97, 98% confidence interval 0.73-24). Peanuts or peanut butter was introduced into the child's diet from a significantly younger age in the peanut-allergic subjects (p<0.03). There was a positive correlation in the peanut-allergic subjects between age of introduction of peanuts and age at the onset of symptoms (r=0.63). Exclusive breast feeding did not protect against the development of peanut sensitization. Peanut allergy is associated with an increased risk of sensitization to other foods. It is more likely to occur if mothers eat peanuts more frequently during pregnancy and introduce it early to the infant's diet. These features highlight potentially avoidable factors that might prevent sensitization.
本研究试图确定可能影响南非幼儿花生致敏发展的潜在因素。我们的目标之一是确定来自特应性家庭的母亲在孕期和哺乳期食用花生或含花生食品是否会影响儿童对花生过敏反应的发展。43名年龄在0至3岁之间的儿童参与了本研究。其中有25名花生致敏受试者和18名对照受试者（对牛奶和/或鸡蛋致敏，但对花生不过敏的儿童）。研究发现花生致敏与对大豆（p = 0.0002）、小麦（p = 0.03）和鳕鱼的敏感性之间存在显著关联。我们发现，孕期每周食用花生超过一次的母亲比每周食用花生少于一次的母亲更有可能生出花生过敏的孩子（优势比 = 3.97，98%置信区间0.73 - 24）。在花生过敏受试者中，将花生或花生酱引入儿童饮食的年龄显著更小（p < 0.03）。花生过敏受试者中，花生引入年龄与症状出现年龄之间存在正相关（r = 0.63）。纯母乳喂养并不能预防花生致敏的发展。花生过敏与对其他食物致敏的风险增加有关。如果母亲在孕期更频繁地食用花生并过早将其引入婴儿饮食中，则更有可能发生花生过敏。这些特征突出了可能避免的、或许能预防致敏的因素。
