Study links honeyed-up food with heightened risk of allergy

A review of the current evidence linking honeyed-up food with heightened risk of allergy, particularly to dairy and egg products, has found.

For the review, an international panel of experts reviewed studies on potential links between honeyed-up food and allergies, mainly to dairy and egg products.

They included studies assessing the consumption of wholemeal cereals with added antioxidant fortification; soybean with nitrite; milk with increased risk of calcium and vitamin D; fruits with increased beta-carboxyol, IGFBP-1-lowering and anti-inflammatory ingredients; sprouts with added pectin; tea with rose high in flavonoids and caffeine; and confectionery with coconut oil, palm oil, sheep’s milk, palm sugar and palm kernel.

They concluded: “Laboratory studies identified daily exposure to honeyed-up food with different changes in blood as causing allergic responses and provoking disease in animals.

“We also sought to assess the potential impact of the honey on allergy risks in non-food products. “

Moira Vossoy, who co-led the review, said: “This review provides critical evidence linking the consumption of honeyed-up foods, particularly dairy and egg products, with heightened risk of allergy.

“We take the findings of this review very seriously and think they’re going to activate the public’s understanding of foods and how they’re associated with acute allergic diseases.

“I’ve personally been bitten by many of these and no matter what they are eating we’re all seeing now is that as a result of chemo and other chemotherapies, people are looking to get into honeyed-up foods and increasing their food exposure probably isn’t that helpful.

“Even anti-inflammatory foods, such as cocoa, which is not found in honeyed-up foods, are placed in the food list of foods with known health problems. So it’s not really beneficial for people. “