Can Vitamins Help With Allergies?
Article by Namrata Ashok
In the UK, allergies affect more than 1 in 4 people at some point throughout their life (1), and in 2016, it was estimated that around 2 million individuals have food allergies. However, dietary adjustments can influence the severity of allergies experienced (2). More than 170 foods have been identified as being potentially allergenic (3), including nuts, eggs, soy, wheat, shellfish. Animal sources, such as bees, wasps, cats, and insects, and environmental factors, like dust mites, latex, pollen, mould are also common non-food related allergies (1).
What are allergies?
Allergies consist of inappropriate immune or inflammatory responses to normally harmless substances, also known as the Type I hypersensitivity response. The immune system develops with age, antigen stimulation, and appropriate nutrition that influences gut bacterial colonisation. The type 1 hypersensitivity response involves the binding of the allergen-specific immunoglobulin (IgE) antibody on white blood cells to the proteins on the surfaces of substances causing the allergic response (2). This binding results in the release of histamine, enzymes, and other inflammatory mediators. Consequently, mucous secretions, bronchospasms, and abdominal cramping, to name a few, may occur as a result of increased blood vessel permeability, dilation, and smooth muscle contraction.
Epidemiologist, Dr. Strachan, coined the “hygiene hypothesis,” which explains the correlation between a dysfunctional immune system and the lack of early exposure to a diverse range of micro-organisms with good hygiene. In fact, early exposure to many micro-organisms, especially after 4 months of birth, has been associated with decreases allergy rates and immune tolerances (9,10).
What vitamins could help?
Vitamin D:
Vitamin D has advantageous immune effects in addition to bone health. It has been suggested that Vitamin D insufficiency contributes to the rise of asthma and allergic disease. Vitamin D affects allergen-induced hypersensitivity pathways by acting on Vitamin D receptors on immune cells and inhibiting the production of inflammatory mediators that exacerbate symptoms associated with inflammation, such as mucus secretions. A clinical trial showed there was a reduced risk of asthma exacerbation triggered by respiratory tract infection when individuals were subjected to a Vitamin D supplementation. Furthermore, increased airways responsiveness is associated with increased vitamin D levels (4). Therefore, vitamin D has regulatory effects on allergy, asthma, lung function, airway responsiveness, and bronchodilator response (6).
Natural sources of vitamin D include:
Fatty fish (e.g. salmon, eel, and sardine), fish liver, or cod liver oi
Fungi (e.g. mushrooms)
Animal foods (cheese, egg yolks)
Vitamin D fortified foods (most often milk, butter, and breakfast cereal)
Dietary supplements, such as the Rhitrition+ Vitamin D spray.
Vitamin E & C:
Additionally, Vitamin E has been correlated with reduced immune allergic responses, especially for seasonal allergic rhinitis, dermatitis, and asthma (5). Moreover, Vitamin C may have a beneficial effect on histamine reduction and respiratory-related allergy symptoms. A 2013 study suggested that an intravenous dose of Vitamin C resulted in 50% less histamine (7). Lastly, a 2018 study concluded reduced allergy symptoms with Vitamin C supplementation, such as sneezing, running nose, and itching in 97% of individuals with allergies (8).
Summary and tips:
Support a diverse microbiome composition by eating a balanced, varied diet.
Fat-soluble vitamins (such as vitamin D & E) play an advantageous role in regulating the immune response
For specific nutrition needs, please seek dietary recommendations from a registered nutritionist or dietitian. Other resources available to you include the NHS, British Nutrition Foundation and British Dietetics Association websites.
Consult your GP to best navigate your specific allergic responses and any supplementation advise.
This blog post was written by Namrata Ashok, a Sports Science and Nutrition BSc student at University of Glasgow. Currently involved in two internships, work experience, podcasts, and further reading, alongside her studies, Namrata is enthusiastic about helping individuals heal and restore from the inside out, honing in on approaching the root-cause. She is determined to explore the world of health, nutrition, and movement by combining research, theory, and practical experience.
References:
(1) https://www.nhs.uk/conditions/allergies/
(2) https://www.ncbi.nlm.nih.gov/books/NBK560561/
(3) https://jhu.pure.elsevier.com/en/publications/icon-food-allergy-3
(4) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4369152/
(5) https://pubmed.ncbi.nlm.nih.gov/15237767/
(6) https://www.hindawi.com/journals/isrn/2014/951946/
(7) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6136002/
(8) https://www.imperial.ac.uk/news/215053/deaths-from-food-allergy-rare-decreasing/
(9) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5537876/
(10) https://www.frontiersin.org/articles/10.3389/fped.2020.00448/full