date:Mar 12, 2013
ldren whose mothers had a higher vitamin D level at the time of pregnancy.
Children with those allergies were found to have a higher level of specific immunoglobulin E to food allergens like egg white, milk protein, wheat flour, peanuts or soy beans.
Researchers also looked at the immune response of the affected children and analyzed regulatory T-cells, white blood cells known as lymphocytes, in cord blood. These cells can prevent the immune system from overreacting to allergens, helping to pr