Vitamin E, while not as popular as other vitamins, nevertheless plays an important role in human health. According to the National Library of Medicine, vitamin E helps form red blood cells, metabolizes vitamin K properly and facilitates communication between different cells.1
But more importantly, vitamin E supports the immune system — especially when it comes to improving food allergy tolerances in early life. This discovery was published in a February 2025 study in The Journal of Immunology.2
Vitamin E in Pregnancy Attenuates Food Allergies in Infants
Conducted by researchers from the Indiana University School of Medicine, the study investigated whether maternal supplementation with α-tocopherol, a specific form of vitamin E, will be able to prevent food allergies in newborns.
- The impact of α-tocopherol — The team looked at how α-tocopherol influenced the immune response in mice with genetic skin barrier mutations — these mutations are commonly linked to eczema and food allergy development in humans.3
- Simulating allergies in real life — The study focused on newborn mice genetically predisposed to food allergies due to mutations affecting their skin barrier. These mice were exposed to peanut allergens alongside environmental irritants to simulate real-world allergen exposure. The offspring of female mice who received α-tocopherol supplementation had far fewer allergic reactions compared to those born to female mice fed a standard diet.4
Inducing Allergies to Initiate the Study
For the study parameters, the researchers selected male test mice with mutations in their skin barrier genes and mated with female mice that were split into two groups — the test group (vitamin E supplementation) and the control group, which were given only saline, peanut butter extract or exposed to Alternaria alternata, a common fungal environmental allergen.5
• How allergies were created — To produce the peanut allergen, researchers ground 25 grams of peanuts, then homogenized them in 250 ml of a saline solution. From here, the mixture was stirred for two hours at room temperature and centrifuged for 30 minutes.
Finally, they took the resulting aqueous layer, then centrifuged it for 45 minutes to remove residual particles and fat, leaving only concentrated peanut proteins. These were administered to the newborn mice orally.6
• The impact of vitamin E in histamine production — After experiments were done, researchers observed that α-tocopherol supplementation significantly reduced the levels of histamine, a key molecule released by mast cells during an allergic reaction. Histamine is responsible for the classic symptoms of an allergic response — itching, swelling, hives and, in severe cases, life-threatening anaphylaxis.
In the control group, histamine levels spiked dramatically after allergen exposure. In contrast, the vitamin E group maintained much lower histamine levels, which prevented severe allergic symptoms.7
• Immunoglobulin E production was also affected — Another key finding was that α-tocopherol supplementation lowered immunoglobulin E (IgE) production, the antibody that triggers food allergies. High IgE levels indicate an overactive immune response to harmless proteins in food.
In this study, mice born to vitamin E-supplemented mothers had significantly lower IgE levels, reducing the likelihood of their immune systems overreacting to food allergens. This effect highlights α-tocopherol’s role in modulating immune responses at a fundamental level, influencing how newborns react to allergens from their first exposure.8
• Vitamin E stabilizes your immune cells — The study also demonstrated that α-tocopherol stabilized mast cells, the immune cells that store and release histamine. In the vitamin E group, mast cells showed a lower tendency to degranulate, meaning they were less likely to explode and release histamine into the bloodstream. Mast cell stabilization is critical because excessive histamine release increases the risk of anaphylaxis.9
The Impact of Vitamin E on Histamine Production
Researchers further investigated how α-tocopherol influenced the histamine receptors on endothelial cells — the cells that line blood vessels.
• Vitamin E alters histamine production — They found that vitamin E blocked the activation of protein kinase Cα (PKCα), a key enzyme involved in increasing vascular permeability during an allergic reaction. When histamine binds to its receptors on endothelial cells, it triggers PKCα activation, which makes blood vessels leaky, leading to swelling and a drop in blood pressure — one of the hallmarks of anaphylaxis.10
• Supplementation didn’t affect the entire immune response — Don’t expect vitamin E supplementation to be the magic bullet that solves all future allergy problems. According to the researchers, supplementation did not reduce all immune responses. They found that while it lowered histamine and IgE levels, it did not block other inflammatory signals in the skin, such as interleukin-33 (IL-33), oncostatin M (OSM) and amphiregulin (Areg).11
• Vitamin E selectively suppresses allergic reactions — The mentioned cytokines play a role in allergy development, but the fact that vitamin E selectively targeted histamine responses while leaving other immune functions intact shows that it helps fine-tune immune regulation rather than completely shutting it down. This is important because completely suppressing immune responses will leave infants vulnerable to infections.12
• Vitamin E preserves blood vessel health — The protective effects of α-tocopherol were consistent across multiple immune pathways. Not only did it regulate mast cell activity and histamine release, but it also preserved the integrity of vascular endothelial cadherin (VE-cadherin), a protein that helps maintain blood vessel stability.
When an allergic reaction occurs, VE-cadherin levels drop, leading to increased vascular permeability and fluid leakage. Vitamin E supplementation prevented this breakdown, which further reduced the risk of severe allergic reactions.13
Given that food allergies are on the rise, this study provides strong evidence on how boosting vitamin E intake during pregnancy and breastfeeding helps strengthen a newborn infant’s immune system and tolerance to allergens. That’s because some children, even before solid foods are introduced, already test positive for allergies.14
Five Practical Ways to Boost Allergy Tolerance
If you’re currently pregnant or planning to conceive someday, know that your diet plays a crucial role in shaping your baby’s immune system. The research shows that what you eat during pregnancy influences the risk of your child developing food allergies. By focusing on key nutrients — vitamin E, in this case — you’re giving your baby a better chance at avoiding severe allergic reactions. Here are my five recommendations:
1. Increase your intake of vitamin E-rich foods — Whole foods are the best way to get vitamin E, and they come with other essential nutrients that support fetal development. Focus on getting your vitamin E from sources like:
- Pasture-raised eggs
- Grass fed beef liver
- Wild-caught fish
- Organic leafy greens like spinach and Swiss chard
Avoid processed vegetable oils, which are often marketed as rich in vitamin E. As I’ve mentioned before, these products contain harmful amounts of linoleic acid (LA), a polyunsaturated fat (PUFA) that interferes with your body’s natural inflammatory response that eventually affect your overall health. to learn more about the dangers of excessive LA, check out “Linoleic Acid — The Most Destructive Ingredient in Your Diet.”
2. Consider vitamin E supplementation — If you’re struggling to get enough vitamin E from food alone, a high-quality vitamin E supplement with natural α-tocopherol will help. As shown in the featured study, this form of vitamin E has shown to help prevent food allergy development by stabilizing mast cells and lowering histamine levels.
Look for a clean, high-quality vitamin E supplement that does not contain unnecessary fillers. To help you on your search, I recommend looking for “d-α-tocopherol” on the label, which indicates the pure and beneficial “D” isomer of vitamin E. Avoid supplements labeled “dl-alpha-tocopherol,” as this indicates a synthetic form.
For more tips on how to choose a high-quality vitamin E supplement, read “Vitamin E Enhances Cell-Mediated Immunity in the Elderly.”
3. Limit exposure to environmental allergens — Your baby’s immune system develops based on what it encounters in utero and during the first few months of life. If you have pets, dust mites or mold in your home, these allergens will trigger immune overreactions.
Taking simple steps like investing in a high-quality air purifier, regularly washing bedding and cleaning household dust will reduce allergen exposure. If you are moving to a new home, avoid places with mold damage, as early exposure to mold spores has been linked to increased food allergy risks.15
4. Support your baby’s skin health — Weakened skin cells allow allergens to penetrate easier, triggering immune responses before your baby ever eats the food. If you have a family history of eczema, pay close attention to your baby’s skin. Instead of using chemical-laden lotions and soaps, opt for gentle, fragrance-free moisturizers and creams.
Reducing exposure to harsh detergents and fabric softeners also helps prevent skin irritation. As noted in the featured study, children who typically have peanut allergy also have eczema, “further supporting the association of eczema with food allergy.”16
5. Strategically introduce foods — According to the reviewed literature, the researchers noted that an early introduction of allergenic foods has been shown to reduce allergy risk.17
However, timing is everything. If your baby’s immune system is already overwhelmed due to a compromised skin barrier, exposure to allergens too soon increases sensitivity instead of building tolerance. When introducing peanuts, ensure your baby is not dealing with a skin flare-up, as broken skin increases the chance of sensitization.
Frequently Asked Questions (FAQs)
Q: How does vitamin E during pregnancy help prevent food allergies in newborns?
A: Vitamin E, specifically α-tocopherol, helps regulate the immune system by stabilizing mast cells and reducing histamine release. This prevents an overactive immune response that leads to food allergies and anaphylaxis.
Q: Which foods are the best sources of vitamin E for pregnant women?
A: The best natural sources of vitamin E include pasture-raised eggs, grass fed beef liver, wild-caught fish, and organic leafy greens like spinach and Swiss chard.
Q: Are certain babies at an increased risk of developing food allergies than others?
A: Yes. Babies with genetic skin barrier weaknesses, such as those linked to eczema, are at higher risk because allergens can enter through the skin before they are introduced through food. Strengthening the immune system with vitamin E can lower this risk.
Q: Should I take a vitamin E supplement during pregnancy?
A: If you’re not getting enough vitamin E from whole foods, a high-quality supplement containing natural α-tocopherol can help. However, it’s important to focus on nutrient-dense foods first before relying on supplements. Whole foods also contain other beneficial nutrients that contribute to better health.
Q: What else can I do to reduce my baby’s risk of food allergies?
A: Beyond increasing vitamin E intake, limit environmental allergen exposure, use natural skin barrier protectants and introduce allergenic foods strategically when your baby’s immune system is stable. Avoiding mold, dust and harsh detergents will also help reduce early immune overreactions.
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