Scientists identify a food that reduces allergy risk

Regular consumption of tomatoes helps the body fight chronic inflammation and reduces the risk of developing allergic diseases. This conclusion was reached by researchers from Kanazawa University in Japan. The findings were published in the journal Nutrients.

The study involved more than 1,000 people over the age of 40. Researchers compared participants’ diets with their blood test results and found that those who ate tomatoes more often had lower levels of eosinophils — cells involved in allergic and inflammatory reactions.

Even after adjusting for factors such as age, sex, body weight, bad habits, and chronic conditions, the relationship remained significant. According to the researchers, every additional 10 grams of tomatoes consumed per day reduced the likelihood of elevated eosinophil levels by about 10%.

Scientists attribute this effect to the combination of biologically active compounds found in tomatoes — including lycopene, polyphenols, and flavonoids. These compounds have strong anti-inflammatory properties, enhance antioxidant protection, and help regulate immune function. None of the individual vitamins tested, including vitamin C and folic acid, showed a comparable effect.

The authors note that including tomatoes in the diet could become part of preventive nutrition for asthma, allergic rhinitis, and other inflammation-related immune conditions. The research team plans to conduct long-term studies to evaluate how regular tomato consumption affects inflammation levels over time.