Diet May Influence Hay Fever Risk
(NY, Reuters Health, 12/16/03)

After assessing the content of fatty acids and antioxidants in the diets of 334 hay fever sufferers and 1336 allergy-free adults, Dr. Gabriele Nagel of the German Cancer Research Center in Heidelberg, and team, concluded that consuming eicosapentaenoic acid, an omega-3 fatty acid, may reduce the risk of hay fever; whereas oleic acid, a fatty acid in olive oil, may increase the risk. In addition, a diet rich in vitamin E, an antioxidant, seemed protective against hay fever, while beta-carotene, another antioxidant, was associated with a greater risk. The scientists conclude that diet affects hay fever risk, but further research is necessary to determine the role of specific antioxidants and fatty acids in allergies.