Eggs and peanuts can prevent allergies of high-risk babies.

As a parent, you always try to give your baby the best of everything! In fact, this often puts you in a dilemma to select the best foods for your baby. However, according to a new study, it has been observed that adding peanuts and eggs to high-risk babies at three months of age can help prevent allergies caused by these foods later in life.

According to current UK guidelines, babies should not receive more than breast milk for up to six months, and only then should solid foods be introduced.

Published in the Journal of Allergy and Clinical Immunology, the study found that, despite low adherence, the early introduction of allergenic foods (those that can cause an allergic reaction), including eggs and peanuts, was effective in preventing development of food allergies. in specific groups of infants.

These results have significant implications and are informative when it comes to infant feeding recommendations regarding allergies and the development of new guidelines, said study researcher Gideon Lack, a professor at King's College London.

If the early introduction of certain allergenic foods became part of these recommendations, we also have data that tell us which populations may need additional support when implementing the recommendations, Lack added.

The research is a continuation of The Inquiring About Tolerance (EAT) study where more than 1300 three-month-old babies were recruited in England and Wales and placed in one of two groups.

One group was presented with six allergenic foods (including peanuts and eggs) from three months of age along with breastfeeding and was called the Early Introduction Group (EIG).

The other group was exclusively breastfed for six months and was called the Standard Introduction Group (GIS).

The results showed that 34.2 percent of children in the GIS developed food allergy compared to 19.2 percent of children in the EIG.

Among peanut-sensitized babies at the time of enrollment, 33.3 percent of those in the GIS developed peanut allergy compared to 14.3 percent of babies in the EIG.

And among those sensitized to the egg at the beginning of the study, 48.7 percent of the babies in the GIS developed an egg allergy compared to 20 percent in the EIG.

The early introduction of allergenic foods to babies who did not have a high risk of developing food allergies was not associated with an increased risk of developing food allergy, according to the study.

There were no significant differences in food allergy rates between the two groups of infants without sensitization to any food at the time of enrollment.

The results were still evident despite the fact that only 42 percent of the EIG group achieved adherence by protocol of sustained consumption and high doses of five or more early introduction foods.

The low adherence to the protocol seemed to be more prominent among the populations of greater maternal age, non-white ethnicity and lower quality of maternal life.

We have shown that the early introduction of food that causes allergies can significantly reduce the chances of high-risk babies developing peanut and egg allergy, said study researcher Michael Perkin of the University of London.

Our research adds to the body of evidence that the early introduction of allergenic foods can play an important role in fighting the allergy epidemic, Perkin added.

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