Australian study finds that people with allergies have more chance of developing asthma if they eat high-carbohydrate foods

An Australian study has found that people who have allergies are more likely to develop asthma if their diet is high in carbohydrates.

The study, published in the Journal of the American Medical Association, also found that those with severe asthma were more likely than those with mild asthma to have suffered from severe food allergies.

Dr. Katherine M. Stoner, a cardiologist and assistant professor at the University of Melbourne and the study’s lead author, said it was important to remember that asthma is a chronic condition, and not a disease that can be prevented with medication.

Stoner, who was not involved in the study, said that a person who develops asthma should not have a diet that is low in carbohydrates, and that the researchers’ results suggest that the symptoms are the result of the inflammation in the lungs.

“The way it is, it’s just an auto immune response,” Stoner said.

“If we treat it, we’re going to stop the asthma.

But if we treat inflammation, we might be able to control it.”

Stoner and her colleagues analyzed data from more than 200,000 adults from across the country, and found that asthma was more likely among people who had severe allergies to dairy, nuts, eggs and soy.

The study also found people with asthma were four times more likely if they ate a lot of red meat, fish, poultry, or eggs.

Staker noted that the findings were not a cause-and-effect relationship, saying there was a significant correlation between the two.

“When you’re allergic to food and you’re really sick, and you have inflammation, and it affects your lungs, that’s a pretty powerful trigger to have asthma,” Staker said.

In contrast, Stoner noted that people without severe asthma might not experience severe symptoms, because their body is just reacting to the food.

The researchers found that there were a number of other reasons why people who were allergic to a certain food might develop asthma.

For instance, the researchers found people who ate a higher percentage of red and processed meat were four to five times more at risk of developing respiratory disease.

The same researchers also found a correlation between having a family history of asthma and the risk of having asthma, with those with relatives with asthma having a higher risk of asthma.

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