Dietary fat intake during pregnancy and early childhood appears to influence immune development and allergy risk. This view is supported by several observational and clinical studies suggesting that higher intake of omega-3 fatty acids—particularly from fish—may be associated with a lower tendency toward allergic disease, while diets higher in processed fats appear to shift immune responses in the opposite direction. Differences in both dietary patterns and serum fatty acid composition have been observed between children who develop allergic conditions and those who do not. Collectively, these findings suggest that the balance of fats in the diet, rather than any single nutrient, may play a role in shaping immune function early in life.
Journal of Allergy and Clinical Immunology (December 2003;112(6):1178–1184)
Allergy (2001;56:425–428)
