Timing of Food Introduction and the Risk of Food Allergy

Given that the prevalence of pediatric IgE-mediated food allergies (FA) has followed a substantive increase in recent decades, nowadays, a research challenge is to establish whether the weaning strategy can have a role in FA prevention. In recent decades, several studies have demonstrated that delay...

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Bibliographic Details
Published in	Nutrients Vol. 11; no. 5; p. 1131
Main Authors	Ferraro, Valentina, Zanconato, Stefania, Carraro, Silvia
Format	Journal Article
Language	English
Published	Switzerland MDPI AG 21.05.2019 MDPI
Subjects	Age Aging Albumen Allergies Asthma Atopic dermatitis Babies Baby foods Body weight Breast Breast Feeding Breast milk Breastfeeding & lactation Communication complementary food cow milk protein Cow's milk Dermatitis Diagnosis Disease prevention Eczema Feeding fish Food allergies food allergy Food Hypersensitivity - etiology Food intake Food safety Funding Gastroenterology Health risks hen’s egg Heredity Humans Immunoglobulin E Immunological tolerance Immunology Infant Infant Nutritional Physiological Phenomena Infants Ingestion Intestine Iron Milk Nutrition Nutrition research Pasteurization peanuts Pediatrics Powder Prevention Proteins Rice Risk groups Risk management Skin diseases Skin tests soy Systematic review Weaning Wheat Yogurt hen’s egg infants cow milk protein fish wheat peanuts soy food allergy complementary food weaning
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Summary:	Given that the prevalence of pediatric IgE-mediated food allergies (FA) has followed a substantive increase in recent decades, nowadays, a research challenge is to establish whether the weaning strategy can have a role in FA prevention. In recent decades, several studies have demonstrated that delayed exposure to allergenic foods did not reduce the risk of FA, leading to the publication of recent guidelines which recommend against delaying the introduction of solid foods after 4-6 months of age, both in high- and low-risk infants, in order to prevent food allergy. In the present review, focusing on cow's milk protein, hen's eggs, peanuts, soy, wheat and fish, we describe the current scientific evidence on the relationship between timing of these foods' introduction in infants' diet and allergy development.
Bibliography:	ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-3 content type line 23 ObjectType-Review-1
ISSN:	2072-6643 2072-6643
DOI:	10.3390/nu11051131