The effect of the mother's nutritional status during pregnancy on cow's milk protein and egg allergy, which is common in children aged 0-2

This study aims to investigate the relationship between egg and cow's milk protein allergy in children and the nutrition of both the mother and the child, and to provide a new perspective on the causes of food allergy with the results obtained. The study included a total of 88 patients, consisting of 54 patients younger than 24 months of age who were diagnosed with cow's milk protein or egg allergy or both cow's milk protein and egg allergy and a healthy group of 34 patients younger than 24 months of age who were hospitalized in the hospital ward for various reasons and who applied to the Department of Child Health and Diseases, Pediatric Allergy and Immunology clinic of Tepecik Training and Research Hospital of Izmir Health Sciences University between 04.04.2024 and 05.07.2024. It was determined that 13.0% of the participants had cow's milk allergy, 40.7% had egg allergy, and 46.3% had both cow's milk and egg allergy. The rate of individuals with single allergies was determined as 53.7%, while the rate of individuals with multiple allergies was determined as 46.3%. It was determined that 46.3% of the participants in the allergic group were from their first pregnancy. It was determined that there was a negative relationship between the number of pregnancies and the status of allergy (p<0.05). It was determined that there was a positive relationship between the use of only breast milk in the first six months and the status of allergy (p<0.05). It was determined that there was a positive relationship between the delay in starting complementary feeding and the status of allergy (p<0.05). The first consumed complementary food product of the participants in the healthy group was milk, yogurt and kefir with 41.2%, while in the allergic group, this food group was fruits and vegetables with 59.3% (p<0.05). The rates of probiotic use during pregnancy of mothers whose children were in the healthy and allergic groups were determined as 26.5% and 9.3%, respectively (p<0.05). It was determined that there was a negative relationship between the consumption of plain yogurt and the status of allergy (p<0.05). It was determined that the amount of hazelnuts, walnuts, cottage cheese and white bread consumed by mothers whose children were in the allergic group was higher than the amount consumed by mothers whose children were in the healthy group; the amount of pistachios, semi-skimmed milk and chickpeas consumed by mothers whose children were in the healthy group was higher than the amount consumed by mothers whose children were in the allergic group and that there was a statistically significant difference between these averages (p<0.05). In line with all this information, it was observed that many factors such as birth order, breast milk intake, complementary feeding, probiotics and the nutritional status of the mother during pregnancy are effective in food allergies. There are few studies in the literature on the effect of the mother's diet during pregnancy on food allergies seen in the newborn. More research is needed on this subject. In this sense, we think that our study can contribute to the literature and guide other studies to be conducted on this subject.