Effects of maternal diet during late pregnancy and lactation on the development of IgE and egg- and milk-specific IgE and IgG antibodies in infants

Summary The IgE levels and food‐allergen‐specific IgE‐ and IgG‐antibodies (Ab) to oval bumin (OA), ovomucoid (OVO) and β‐Mactoglobulin (BLG) were determined up to 18 months of age in 163 infants born to women who were atopic. A high (HIGH group) or a low (REDUCED group) intake of hen's egg and cow's milk by the mother during the third trimester gave no significant differences in the concentrations of IgE or in IgE‐Ab (OVO, BLG) and IgG‐Ab (OA, OVO, BLG). Similarly, a prolongation of the abstention diet to the early lactation period did not influence the immune response. The IgG‐Ab levels to all three food allergens decreased significantly (P < 0.001) in both study groups between birth and 2 months of age, but then increased significantly (P < 0.001) between 6 and 18 months of age. The presence in serum of IgE‐Ab to OVO (≥ 0.15 PRU/ml) was associated with significantly higher IgG‐Ab levels to OVO at 6 months (P < 0.001) and at 18 months (P < 0.05). Infants with positive skin‐prick tests (SPT) to OA and OVO showed higher IgG‐Ab levels at 6 and 18 months of age than did infants with negative SPT reactions to the two egg allergens. This indicates a relation between the IgE‐ and IgG‐Ab response and it also suggests that some individuals are ‘high responders’ to both types of immunoglobulin isotypes while others are ‘low responders’.