{"title":"The impact of vitamin D on atopic disorders: assessing evidence for a causal relationship.","authors":"Valeria Andrea Zúñiga, Blanca Bazan-Perkins","doi":"10.3389/fnut.2025.1584818","DOIUrl":null,"url":null,"abstract":"<p><p>Since the beginning of COVID-19 pandemic, there has been a noticeable increase in the consumption of vitamin D. Evidence accentuates the generation of a pro-tolerogenic T helper 2 cell state with vitamin D, suppressing T helper 1 inflammatory response. T helper 2 cell polarization is characteristic of atopy. However, although the literature on vitamin D and atopy has yielded controversial results, multiple studies have described an inverse relationship between vitamin D levels and the severity of atopy, as well as an improvement of the pathology with vitamin D supplementation. A different approach is offered in the analysis of the immunological mechanisms by which vitamin D acts in the human body, supporting its use as a promoter of homeostasis. In this sense, vitamin D promotes a balanced state through the action of regulatory T cells, controlling cytokines, both pro- and anti-inflammatory, and by reducing B cell prolif eration and differentiation, thus preventing the possible development of atopy.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"12 ","pages":"1584818"},"PeriodicalIF":4.0000,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12018226/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Frontiers in Nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3389/fnut.2025.1584818","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/1 0:00:00","PubModel":"eCollection","JCR":"Q2","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0
Abstract
Since the beginning of COVID-19 pandemic, there has been a noticeable increase in the consumption of vitamin D. Evidence accentuates the generation of a pro-tolerogenic T helper 2 cell state with vitamin D, suppressing T helper 1 inflammatory response. T helper 2 cell polarization is characteristic of atopy. However, although the literature on vitamin D and atopy has yielded controversial results, multiple studies have described an inverse relationship between vitamin D levels and the severity of atopy, as well as an improvement of the pathology with vitamin D supplementation. A different approach is offered in the analysis of the immunological mechanisms by which vitamin D acts in the human body, supporting its use as a promoter of homeostasis. In this sense, vitamin D promotes a balanced state through the action of regulatory T cells, controlling cytokines, both pro- and anti-inflammatory, and by reducing B cell prolif eration and differentiation, thus preventing the possible development of atopy.
期刊介绍:
No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health.
Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.