Arachidonic acid is an omega-6 fatty acid that can be converted to pro-inflammatory eicosanoids. Elevated arachidonic acid levels may promote allergic inflammation and increase IgE levels in some individuals.
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Y. Zhang, Y. Zhou, Y. Zhu, Y. Zhang, and X. Chen. Combined Supplementation with Arachidonic and Docosahexaenoic Acids Ameliorates Allergen-Induced Dermatitis in Mice. Journal of Agricultural and Food Chemistry (2022). https://www.sciencedirect.com/science/article/pii/S0022316622007192
Docosahexaenoic acid (DHA) is an omega-3 fatty acid with anti-inflammatory properties. Higher DHA levels may help reduce allergic inflammation and IgE production in some people.
Like DHA, eicosapentaenoic acid (EPA) is an anti-inflammatory omega-3 fatty acid. Adequate EPA levels may have a protective effect against allergies and elevated IgE.
C. E. Fiocchi, K. E. Cox, M. C. Coulthard, R. J. Boyle, L. A. Hosking, C. Taggart, J. P. Warner, S. Garcia-Larsen, A. Venter, S. A. Robertson, S. T. Holt, and R. L. Prescott. The Effect of Maternal Omega-3 Fatty Acid Supplementation on Infant Allergy. Current Allergy and Asthma Reports (2014). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3961846/
