Early foods may reduce peanut allergy risk in some infants

The relationship between introduction of complementary food before four months of age, and IgE to egg, milk, and peanut allergen at two years was investigated in a group of nearly 600 maternal-infant pairs in the USA. Sixty percent of those surveyed self-reported as African American or black.

At infant ages one, six, and 12 months, mothers were interviewed about feeding practices. Infant exposure to complementary food before four months was reported by 40% of mothers. Blood samples were collected at age two to three years to assess sensitization to egg, milk, or peanut.

Using the definition of sensitisation of IgE ≥0.35 IU/mL, the prevalence of egg, milk, or peanut allergies in the cohort at age two years was 24%, 31% and 11% of children, respectively.

Introduction of complementary foods before four months of age was found to reduce the risk of peanut sensitization among children at age two to three years with a parental history of asthma and allergy. A reduced risk of food sensitization was also observed for milk and egg (analyzed in combination) when the data was analysed using a more stringent definition of sensitization, regardless of parental history.

Reference: Joseph et al. 2011. Journal of Allergy and Clinical Immunology. DOI:10.1016/j.jaci.2011.02.018