A recently published study in the Annals of allergy, Asthma and Immunology last month looked at the “Maternal consumption of diary products, calcium, and vitamin D during pregnancy and infantile allergic disorders.” The chief study author Y Miyake studied children in Japan that were approximate 2 years of age. Their data pinpointed the higher the intake of dairy products and calcium reduced the future risk of eczema and asthma.

 

Additionally, a higher amount of cheese ingested during pregnancy was also associated with a reduced risk of asthma as well as intake of yogurt and calcium during pregnancy with less atopic eczema.

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So what are the real world implications? What is the true significance of correlating maternal consumption of diary during pregnancy with reduced wheezing in infants that were about 1.5 – 2 years of age? In another study by Wijga and colleagues, an association of increased consumption of cow’s milk foods and a reduced risk of asthma symptoms in over 2900 children in the Netherlands was observed.

 

At this point several similar studies seem to indicate some evidence that a relationship between certain ingestion of cow’s milk and other foods, nutrients and the like may be indeed part of the story in those who at highest risk of asthma and/or atopic eczema.  More research is needed to confirm whether these findings are ready for widespread recommendations by clinicians, as part of a prudent dietary regimen.