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首页> 外文期刊>Clinical and experimental allergy : >Effects of maternal dietary egg intake during early lactation on human milk ovalbumin concentration: a randomized controlled trial
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Effects of maternal dietary egg intake during early lactation on human milk ovalbumin concentration: a randomized controlled trial

机译：哺乳初期母体饮食鸡蛋摄入量对人乳卵白蛋白浓度的影响：一项随机对照试验

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Background There is limited understanding of how maternal diet affects breastmilk food allergen concentrations, and whether exposure to allergens through this route influences the development of infant oral tolerance or sensitization. Objective To investigate how maternal dietary egg ingestion during early lactation influences egg protein (ovalbumin) levels detected in human breastmilk. Methods In a randomized controlled trial, women were allocated to a dietary group for the first six weeks of lactation: high-egg diet (> 4 eggs per week), low-egg diet (one-three eggs per week) or an egg-free diet. Breastmilk samples were collected at 2, 4 and 6 weeks of lactation for the measurement of ovalbumin. The permeability of the mammary epithelium was assessed by measuring the breastmilk sodium : potassium ratio. Egg-specific IgE and IgG4 were measured in infant plasma at 6 weeks, and prior to the introduction of egg in solids at 16 weeks. Results Average maternal egg ingestion was associated with breastmilk ovalbumin concentration. Specifically, for each additional egg ingested per week, there was an average 25% increase in ovalbumin concentration (95% CI: 5-48%, P = 0.01). Breastmilk ovalbumin concentrations were significantly higher in the ` high-egg' group (> 4 eggs per week) compared with the ` egg-free' group (P = 0.04). However, one-third of women had no breastmilk ovalbumin detected. No detectable associations were found between mammary epithelium permeability and breastmilk ovalbumin concentrations. Infant plasma egg-specific IgG4 levels were also positively associated with maternal egg ingestion, with an average 22% (95% CI: 3-45%) increase in infant egg-specific IgG4 levels per additional egg consumed per week (P = 0.02). Conclusions and Clinical Relevance Increased maternal egg ingestion is associated with increased breastmilk ovalbumin, and markers of immune tolerance in infants. These results highlight the potential for maternal diet to benefit infant oral tolerance development during lactation.
机译：背景技术关于母体饮食如何影响母乳食物过敏原浓度以及通过这种途径接触过敏原是否会影响婴儿口服耐受性或致敏性的认识尚有限。目的探讨哺乳初期母体饮食中鸡蛋的摄入如何影响母乳中检测到的鸡蛋蛋白（卵清蛋白）水平。方法在一项随机对照试验中，妇女在哺乳期的前六周被分配到饮食组中：高蛋饮食（每周> 4个鸡蛋），低蛋饮食（每周三个鸡蛋）或-免费饮食。在哺乳期第2、4和6周收集母乳样品，以测定卵清蛋白。通过测量母乳中钠与钾的比例来评估乳腺上皮的渗透性。在第6周时在婴儿血浆中测量鸡蛋特异性IgE和IgG4，然后在第16周时将鸡蛋以固体形式测量。结果平均母乳摄入量与母乳卵清蛋白浓度有关。具体来说，每周摄入的每个鸡蛋，卵清蛋白浓度平均增加25％（95％CI：5-48％，P = 0.01）。与“无蛋”组相比，“高蛋”组（每周> 4个卵）的母乳卵清蛋白浓度显着更高（P = 0.04）。但是，有三分之一的妇女没有检测到母乳卵清蛋白。在乳腺上皮通透性和母乳卵清蛋白浓度之间未发现可检测的关联。婴儿血浆卵特异性IgG4水平也与母体摄食呈正相关，每周每增加一个鸡蛋消耗，婴儿卵特异性IgG4水平平均增加22％（95％CI：3-45％）（P = 0.02） 。结论和临床意义增加母体蛋的摄入量与母乳卵清蛋白的增加以及婴儿免疫耐受的标志物有关。这些结果突显了母亲饮食在哺乳期间有益于婴儿口服耐受性发展的潜力。

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