Infant food allergies linked to asthma, reduced lung function

A research team led by the Murdoch Children’s Research Institute (MCRI) has found that early-life food allergy is associated with an increased risk of both asthma and reduced lung growth at six years of age. Published in The Lancet Child & Adolescent Health, this is understood to be the first study to examine the relationship between food allergy in infancy and asthma and poorer lung health later in childhood.

Food allergy affects 10% of babies and 5% of children and adolescents. The new research involved 5276 infants from the HealthNuts study, who underwent skin prick testing to common food allergens, including peanut and egg, and oral food challenges to test for food allergy. At six years, children were followed up with further food allergy and lung function tests.

The study found that by six years of age, 13.7% of children reported a diagnosis of asthma. Babies with a food allergy were almost four times more likely to develop asthma at six years of age compared to children without a food allergy. The impact was greatest in children whose food allergy persisted to age six as opposed to those who had outgrown their allergy. Children with a food allergy were also more likely to have reduced lung function, and food allergy in infancy, whether it resolved or not, was linked to poorer respiratory outcomes in children.

“This association is concerning given reduced lung growth in childhood is associated with health problems in adulthood including respiratory and heart conditions,” said MCRI Associate Professor Rachel Peters.

“Lung development is related to a child’s height and weight, and children with a food allergy can be shorter and lighter compared to their peers without an allergy. This could explain the link between food allergy and lung function. There are also similar immune responses involved in the development of both food allergy and asthma.

“The growth of infants with food allergy should be monitored. We encourage children who are avoiding foods because of their allergy to be under the care of a dietician so that nutrition can be catered for to ensure healthy growth.”

Professor Shyamali Dharmage, from MCRI and The University of Melbourne, said the findings would help clinicians to tailor patient care and encourage greater vigilance around monitoring respiratory health. Children with a food allergy should be managed by a clinical immunology or allergy specialist for ongoing management and education, Dharmage added, and clinicians and parents should also be vigilant for asthma symptoms in children with food allergy because poorly controlled asthma is a risk factor for severe food-induced allergic reactions and anaphylaxis.

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