In a surprising discovery, recent research indicates that IgE antibodies associated with common food allergies may elevate the risk of heart problems.
The University of Virginia Health System reveals that the presence of IgE antibodies in blood samples can have adverse effects on heart health
Dr. Jeffrey Wilson, an allergy and immunology expert at the UVA School of Medicine, emphasized that the study focuses on a silent immune response to food rather than overt food allergies. Although these immune responses may not lead to immediate allergic reactions, they could induce inflammation, potentially contributing to long-term issues such as heart disease. Approximately 15% of adults produce IgE antibodies in response to foods like cow’s milk and peanuts, posing a potential health concern for a significant portion of the population.
Analyzing data from nearly 5,400 participants, the research team discovered a significant association between IgE antibodies to food and a higher risk of cardiovascular death
Milk allergy antibodies demonstrated the strongest link to cardiac death, but antibodies related to peanut and shrimp allergies also showed connections.
Published in the Journal of Allergy and Clinical Immunology on November 9, the findings suggest a potential future where blood tests could offer personalized information about heart-healthy diets. Still, the experimenters admit the need for further disquisition to completely understand and apply these perceptions.