Timing of Food Introduction and the Risk of Food Allergy

• 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; 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

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...