关键词: 食物过敏, 维生素D, 婴幼儿

Abstract: Objective To investigate the relationship between serum 25-hydroxyvitamin D levels and food allergy in infants, and to analyze the risk factors for food allergy. 
Methods A total of 40 infants aged ≤3 years with a diagnosis of food allergy were enrolled as the research group, while 40 age-matched healthy children were selected as the control group. Serum 25-hydroxyvitamin D levels were compared between two groups, and the potential risk factors for food allergy were analyzed. 
Results There was no significant difference in the level of serum 25-hydroxyvitamin D between two groups(P＞0.05). The proportion of children with vitamin D deficiency and insufficiency was higher in the food allergy group(P＜0.05). There was no significant difference in serum 25-hydroxyvitamin D level between children with IgE-mediated food allergy and those with non-IgE-mediated food allergy(P＞0.05). Univariate Logistic regression analysis showed that family history of allergic diseases, eczema history and low vitamin D level might be the risk factors for food allergy(P＜0.05). Multivariate Logistic regression analysis showed that eczema history was an independent risk factor for food allergy(P＜0.05). 
Conclusion Serum vitamin D deficiency and insufficiency is more common in children with food allergy, but there is no significant difference in serum 25-hydroxyvitamin D levels between children with food allergy and healthy children. Infants with a history of eczema are at higher risk of developing food allergy. 

Key words: food allergy, vitamin D, infants and children