Researchers in Western Australia have proposed a possible new theory that links high maternal thiamine intake during pregnancy with increased rates of infant food allergies and eczema.
The theory follows a study that found higher maternal white bread consumption during late pregnancy was associated with an increased risk of child eczema and IgE-mediated food allergies. The same study showed higher intakes of fiber-rich bread and the legume food group (lentils/peas/beans/legumes) were also associated with an increased risk of childhood eczema.
While legumes naturally contain high levels of thiamine, it has been mandatory since 1991 for bread flour in Australia to be fortified with thiamine. This public health measure was introduced to prevent the potentially deadly consequences of thiamine deficiency. Over the past three decades, it has also become common for expectant mothers to take antenatal multi-vitamin supplementation. These supplements reportedly contain 1.4mg thiamine, which is the total recommended daily intake level.
Some previous observational studies have also found associations between increased child allergic disease and higher maternal intakes of other foods that are high in thiamine, including meat and cereal.
Further investigation appears warranted into understand potential links between consumption of high amounts of thiamine during pregnancy and child allergic disease development.
Reference: Pretorius, et al., 2024. Higher maternal bread and thiamine intakes are associated with increased infant allergic disease. Pediatr Allergy Immunol. 2024; 35:e14237. Available at: https://doi.org/10.1111/pai.14237
