Omega-3s reduce cough in allergic children

- Last updated on GMT

Related tags: Omega-3 fatty acids, Asthma

Supplements of omega-3 fatty acids may help prevent asthmatic cough
and allergy to house dust mites in children, report Australian
researchers, adding new evidence to the ongoing debate.

Omega-3 supplements are already widely used to improve heart health and increasingly for mental health. Allergy reduction could expand the application areas further.

Allergic diseases in youngsters have dramatically increased in western countries over the last 20 to 30 years, and they are often attributed to changes in lifestyle, such as diet.

Different groups of researchers have investigated whether fatty acids like omega-3s taken by mothers and children at birth could reduce the likelihood of children developing such diseases.

A UK study that investigated the effect of prenatal consumption of omega-3 and omega-6 on offspring found no protection against wheezing or asthma.

But the new study, reported in the October issue of the Journal of Allergy and Clinical Immunology​ (vol 114, issue 4, pp 807-813), found that fatty acid supplementation seemed to reduce cough in children at risk for allergy. No benefit was seen in kids not predisposed to allergy however.

"There was a significant 10 per cent reduction in the prevalence of cough in atopic children in the active diet group but a negligible 1.1 per cent reduction in cough among non-atopic children,"​ write the researchers from the Children's Hospital at Westmead, Australia.

Their study confirmed that the supplements offered no protection against wheezing, however it did find that another intervention, avoiding exposure to dust mites in the house, also helps.

The findings were gathered from 526 children with a family history of asthma enrolled antenatally in a randomized controlled trial. The subjects were followed to three years of age.

"These results suggest that our interventions, designed to be used in simple public health campaigns, may have a role in preventing the development of allergic sensitization and airways disease in early childhood,"​ the authors conclude.

Related topics: Health and nutritional ingredients

Related news

Related products

show more

Paving the path for the plant-based transition

Paving the path for the plant-based transition

Solina | 26-Sep-2022 | Research Study

Recognising that sensory optimisation can accelerate the plant-based transition, NEXTERA®, Solina’s subsidiary in new protein food, has worked with an...

Leading in integrated taste solutions.

Leading in integrated taste solutions.

Döhler – Natural Food & Beverage Ingredients | 02-Sep-2022 | Data Sheet

The sensory appeal of plant-based applications is the most crucial factor. However, many plant-based formulations lack complexity in taste and a dairy-specific...

Enhancing freeze-drying survival rate

Enhancing freeze-drying survival rate

Angel Yeast – Yeast & Baking | 02-Sep-2022 | Technical / White Paper

Angel Yeast has concluded that nucleic acids in yeast extract have significant positive effect on improving the biomass and survival rate of Lactobacillus...

Food ingredients from Cambridge Commodities

Food ingredients from Cambridge Commodities

Cambridge Commodities | 31-Aug-2022 | Product Brochure

At Cambridge Commodities, we supply a variety of food ingredients for inclusion in bakery products, cereal, snacks, bars and more. We can also offer bespoke...

Related suppliers

Follow us

Products

View more

Webinars