Babies introduced to peanuts, eggs and other potentially allergy-causing foods from three months old have lower risk of becoming allergic as they grow older. This is according to a study dubbed Eat (Enquiring About Tolerance) and published in the New England Journal of Medicine.
The Guardian reported that the study, which was intended for the Food Standards Agency (FSA), has discovered a promising approach to reducing allergy risk among children. The researchers found that babies who were exposed to peanut and egg-white proteins from the age of three months had a lower chance of acquiring food allergies than those who were only allowed to consume such foods at six months old.
Researchers said that allowing 3-month-old babies to start consuming a certain quantity of allergenic foods on a weekly basis could prevent serious reactions later in life. The recommended quantity per week includes one-and-a-half teaspoons of peanut butter or one small boiled egg.
"Our study was looking at the introduction of multiple allergenic foods to infants recruited from the general population," said Dr. Michael Perkin, co-author of the research. He explained that the study is unique because it focused on introducing allergenic foods to all infants, and not just to a selected subgroup.
"These studies have given us interesting results," Professor Graham Roberts, co-author of the study, told the Daily Mail. "It is now time for us to re-consider the advice we are giving parents about when peanuts should be introduced into the diets of young children."
Commenting on the recent findings, Guy Poppy, chief scientific adviser at the FSA, said that the study plays an important part in expanding consumers' knowledge about how food allergies develop. "These findings will add to the body of scientific evidence that helps us inform public health policies and guidelines on infant feeding."
Poppy, however, stated that despite the findings, parents should continue to follow existing government infant feeding advice. "It should also be emphasized that this research was carried out under guidance of allergy professionals."
