Filaggrirt Ioss-of-function mutations do not predict food allergy over and above the risk of food sensitization among infants

摘要

Filaggrin gene (FLG) loss-of-function mutations have been widely associated with eczema and other allergic diseases,1 but scarce data are available for their role in the development of food allergy. Recently, FLG mutations were reported to increase the risk of peanut allergy.2 We used data from a large food allergy cohort (HealthNuts) in Melbourne, Australia, to investigate the association between FLG mutations, food sensitization, and further development of food allergy in 1-year-old infants. The population-based HealthNuts study recruited 5276 one-year-old infants between June 2008 and August 2011 from community-based immunization clinics.3 Briefly, during recruitment, parents completed a detailed questionnaire, and infants were screened by using skin prick tests (SPTs) to egg white, peanut, sesame, and either shrimp or cow's milk (ALK-Abello, Madrid, Spain). Those with any detectable wheals were invited into the study clinic for repeat SPTs to egg, peanut, sesame, shrimp, cow's milk, cashew, almond, hazelnut, soy, and wheat. Food sensitization was defined as an SPT response of 2 mm or larger (children with SPT responses of >2 mm were found to have positive food challenge results)4 or positive cap-FEIA results (>0.35 KU/L) to at least 1 of these 10 foods.