Vinegar May Decrease Allergic Reaction to Food
A study suggests that adding vinegar to foods while cooking may decrease the severity of allergic reactions to certain foods.
A food allergy occurs when the body's immune system identifies a food as a foreign substance. The immune cells then overreact and cause symptoms that may affect many parts of the body, such as the nose, throat and skin. The severity of allergy symptoms may vary depending on the sensitivity of a patient.
Researchers at the Rio Hortega University Hospital in Spain included seven patients who had a history of allergic reactions to eggs, chicken and lentils in this study. The researchers hypothesized that adding vinegar to foods may decrease pH in the stomach, thus improving digestion and decreasing the risk of an allergic reaction.
Processed extracts of eggs, chicken and lentils were used during skin prick tests to identify food allergies. The researchers added vinegar to each of these extracts and compared reactions of tests containing vinegar to those without.
The researchers found that reactions to tests containing vinegar were significantly less severe than the normal food allergy tests.
The authors concluded that adding vinegar to chicken and lentils while cooking may decrease allergic reactions. Additional well-designed clinical trials are necessary before any conclusions can be made.
For more information about food allergies, please visit Natural Standard's Medical Conditions database.
References
Armentia A, Dueñas-Laita A, Pineda F, et al. Vinegar decreases allergenic response in lentil and egg food allergy. Allergol Immunopathol (Madr). 2010 Mar-Apr;38(2):74-7. Epub 2009 Oct 29. View Abstract
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