Introducing Allergenic Foods in Infants

Ricci, Giampaolo; Cipriani, Francesca

doi:10.1056/nejmc1607281

Cited by 8 publications

(1 citation statement)

References 6 publications

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“…However, in the EIG, FPIES frequency and number of cases caused by egg were higher than predictable [ 26 ]. These findings might suggest a causative role of the early introduction of egg [ 25 , 27 ].…”

Section: Timing Of Introduction Of Complementary Foods and Toleranmentioning

confidence: 99%

Solid Food Introduction and the Development of Food Allergies

et al. 2018

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The rise of food allergy in childhood, particularly among developed countries, has a significant weight on public health and involves serious implications for patients’ quality of life. Even if the mechanisms of food tolerance and the complex interactions between the immune system and environmental factors are still mainly unknown, pediatricians have worldwide implemented preventive measures against allergic diseases. In the last few decades, the prevention of food allergy has tracked various strategies of complementary feeding with a modification of international guidelines from delayed introduction to early weaning. Current evidence shows that complementary foods, including allergenic ones, should be introduced into diet after four months, or even better, following World Health Organization advice, around six months irrespective of risk for allergy of the individual. The introduction of peanut is recommended before 12 months of age among infants affected by severe eczema and/or egg allergy to diminish the occurrence of peanut allergy in countries with high peanut consumption. The introduction of heated egg at 6–8 months of age may reduce egg allergy. Infants at high risk of allergy similarly to healthy children should introduce complementary foods taking into account family and cultural preferences.

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Section: Timing Of Introduction Of Complementary Foods and Toleranmentioning

confidence: 99%