Early Egg Introduction Linked to Lower Risk of Childhood Egg Allergies, Study Finds

Introducing eggs into infants’ diets during the first year of life may significantly reduce the likelihood of developing egg allergies, according to new research conducted in Australia.

The study, published on June 8 in JAMA Pediatrics, found that rates of egg allergy declined substantially after Australia revised its infant-feeding recommendations to encourage the introduction of eggs at around six months of age.

Researchers observed the most notable improvement among children with eczema, a condition known to increase allergy risk. In this group, the prevalence of egg allergy dropped from nearly 35% to approximately 22% over the past decade.

The research team, led by Associate Professor Jennifer Koplin of the University of Queensland, said the findings provide strong population-level evidence that updated feeding guidelines can help reduce food allergy rates when successfully adopted.

Many countries, including the United States, revised their allergy-prevention recommendations in the late 2010s, encouraging parents to introduce common allergens such as eggs and peanuts earlier in infancy. Australia officially updated its guidelines in 2016, recommending that potentially allergenic foods be introduced within the first year of life.

To assess the impact of these changes, investigators analyzed data from more than 7,200 one-year-old children in Melbourne. The study compared allergy rates before the guideline update (2007–2011) and after its implementation (2018–2019).

After accounting for demographic differences, researchers found that egg allergy prevalence fell by nearly 18% following the policy change.

Experts say the results support current recommendations promoting early allergen exposure. According to allergy specialist Dr. Gina Coscia of Northwell Health, introducing allergens through food consumption may help train the immune system to tolerate them, whereas initial exposure through damaged skin can increase the likelihood of an allergic response.

This mechanism may explain why children with eczema benefited the most from early egg introduction. Because eczema weakens the skin’s protective barrier, affected infants are considered particularly vulnerable to developing food allergies.

Dr. Coscia emphasized that parents should introduce allergenic foods under the supervision of a pediatrician and continue offering those foods regularly. Maintaining exposure several times per week is considered important for sustaining tolerance and reducing the risk of future allergic reactions.

The findings add to growing evidence that carefully timed introduction of allergenic foods during infancy may play an important role in preventing food allergies later in childhood.