Fish and sea products consumption and allergic rhinitis: A multicenter case–control study

Abstract

Background The association of allergic diseases with the intake of fish-derived proteins and fatty acids remains unclear, with studies showing divergent results. We aimed to examine the association of those nutrients with the occurrence of allergic rhinitis (AR). Methods A multicenter case–control study was conducted with 411 AR cases and 477 controls. Adjusted odds ratios (OR) of AR and their 95 % confidence intervals (CI) were estimated using multivariate logistic regression models. Stratified analyses by fish type and macronutrient were undertaken. Results Blue fish consumption, except tuna, is associated with an important decrease in the odds of AR (1 serving/week: OR = 0.46; 95%CI: 0.27–0.80; 2 servings/week: OR = 0.30; 95%CI: 0.17–0.54; 3–4 servings/week: OR = 0.38; 95%CI: 0.20–0.68). Conversely, compared to no intake, white fish consumption is associated with higher odds of AR (3 servings/week: OR = 5.49; 95%CI: 3.27–9.24). A high n-6/n-3 polyunsaturated fatty acids (PUFAs) ratio is associated with higher odds of AR (OR = 1.79; 95%CI: 1.03–3.13 for the highest intake level compared to the lowest). High intake of n-3 PUFAs is associated with substantially lower odds of AR ranging between 46 % and 58 % (stearidonic acid OR = 0.42; 95%CI: 0.24–0.74; eicosapentaenoic acid OR = 0.45; 95%CI: 0.25–0.80; and docosapentaenoic acid OR = 0.54; 95%CI: 0.31–0.96). Conclusions A high intake of blue fish, except tuna, is associated with lower odds of AR while that of white fish has an opposite association with the disease occurrence.