Scientists Discover Way to Prevent Food Allergy Development

Introducing eggs and peanut butter into a baby’s diet at around six months of age can significantly reduce the risk of developing serious food allergies. This conclusion was reached by Australian researchers from the Kids Research Institute, whose large-scale study was published in the Journal of Allergy and Clinical Immunology: In Practice.

It was previously believed that potential allergens should be avoided until at least one year of age, especially in families with a history of allergies. However, new evidence shows the opposite: the earlier a child is exposed to eggs and peanuts, the less likely their immune system is to perceive these foods as threats.

The study focused on children from families with a high risk of allergy and divided them into two groups. One group was introduced to eggs and peanuts after 10 months of age, while the other followed new guidelines and introduced these foods around six months. The results were striking: egg allergy rates dropped from 12% to 3%, and peanut allergy rates fell from 6% to 1% in the early-introduction group.

The authors emphasize the importance of informing parents about these updated recommendations. The broader the awareness, the lower the overall prevalence of food allergies in the population.

Previously, scientists also discovered that skin damage may contribute to the development of food allergies. Experiments on mice showed that introducing a new food protein immediately after skin injury can lead the immune system to "remember" it as a threat, potentially triggering an allergic reaction.

Follow NEWS.am Medicine on Facebook and Twitter