Increased corn oil intake during an allergy sensitization period aggravates food allergy severity after oral allergen exposure

Akihiro Maeta; Risako Katahira; Kyoko Takahashi

doi:10.1093/bbb/zbab164

Increased corn oil intake during an allergy sensitization period aggravates food allergy severity after oral allergen exposure

Biosci Biotechnol Biochem. 2021 Oct 21;85(11):2322-2325. doi: 10.1093/bbb/zbab164.

Authors

Akihiro Maeta¹, Risako Katahira¹, Kyoko Takahashi¹

Affiliation

¹ Department of Food Science and Nutrition, School of Food Science and Nutrition, Mukogawa Women's University, Hyogo, Japan.

PMID: 34562086
DOI: 10.1093/bbb/zbab164

Abstract

Egg white (EW) allergy model mice underwent 15-day oral immunotherapy (OIT) using diets with different corn-oil content and 1% EW. After OIT, mortality following an oral food challenge in OIT groups was approximately 90%. However, in previous studies, mortality was 0%. This phenomenon is to be associated with increased corn-oil intake during allergy sensitization and allergen exposure for 2 weeks.

Keywords: corn oil; egg white; fat; food allergy; oral immunotherapy.

MeSH terms

Food Hypersensitivity*