Early Introduction of Allergenic Foods and the Prevention of Food Allergy

Brit Trogen, Samantha Jacobs, Anna Nowak‐wegrzyn

Research output: Contribution to journalReview articlepeer-review

19 Scopus citations

Abstract

The increasing prevalence of food allergies is a growing public health problem. For children considered high risk of developing food allergy (particularly due to the presence of other food allergies or severe eczema), the evidence for the early introduction of allergenic foods, and in particular peanut and egg, is robust. In such cases, the consensus is clear that not only should such foods not be delayed, but that they should be introduced at approximately 4 to 6 months of age in order to minimize the risk of food allergy development. The early introduction of allergenic foods appears to be an effective strategy for minimizing the public health burden of food allergy, though further studies on the generalizability of this approach in low‐risk populations is needed.

Original languageEnglish
Article number2565
JournalNutrients
Volume14
Issue number13
DOIs
StatePublished - 1 Jul 2022
Externally publishedYes

Keywords

  • allergy
  • atopic dermatitis
  • atopy
  • early food introduction
  • eczema
  • food allergy
  • oral tolerance
  • prevention
  • sensitization

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