New study links food allergies to increased risk of heart disease death

In a paper published in The Journal of Allergy and Clinical Immunology that describes analyses led by Corinne Keet, M.D., Ph.D., pediatric allergy and immunology professor in the UNC Department of Pediatrics of two longitudinal studies, the authors show that the people who produced IgE antibodies to cow's milk and other foods were at significantly increased risk of cardiovascular mortality.

People who had an antibody called IgE to foods that they regularly eat seemed to be at increased risk for dying from heart disease." "We were surprised by these findings because it is very common to have IgE to foods , and most people don't have any symptoms when they eat the food. As allergists, our thinking has been that it is not important if people have IgE to foods, as long as they don't have symptoms when they eat the food," she said.

Related StoriesIt is also important to note that associations in the findings related to food sensitization rather than clinical allergy. Although researchers did not have access to information about clinical food allergy in either cohort, they expect that individuals who report regularly eating a food allergen on food frequency questionnaires were not showing symptoms of a food allergy.

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