Prevention of Non-peanut Food Allergies
Purpose of Review
The purpose of this review article is to discuss the recent literature around methods of prevention of food allergies other than peanut allergy.
While the most robust data to date exists for peanut, there are emerging studies suggesting a beneficial effect to early introduction of cooked egg, and cow’s milk as well. While the literature is sparse for other allergens such as tree nuts, finned fish, and shellfish, the mechanism of sensitization is thought to be the same and no study to date has demonstrated a harm with allergenic introduction in the 4–6 months of age window (nor has there been level 1 evidence of benefit to delay of such allergens). This strategy is safe, and pre-emptive testing is not required prior to allergenic solid introduction.
All allergenic solids should be introduced at around 6, but not before 4, months of age in infants at high risk.
KeywordsFood allergy Allergy prevention Food introduction Complementary feeding Eczema Primary prevention Pediatric allergic disease
Compliance with Ethical Standards
Conflict of Interest
EMA received an unrestricted educational grant from Novartis and is a member of the scientific advisory board for Food Allergy Canada. ESC has received research support from DBV Technologies, has been a member of advisory boards for Pfizer, Pediapharm, Leo Pharma, and Kaleo, is a member of the scientific advisory board for Food Allergy Canada, and was an expert panel and coordinating committee member of the National Institute of Allergy and Infectious Diseases (NIAID)-sponsored Guidelines for Peanut Allergy Prevention.
The authors declare no conflicts of interest relevant to this manuscript.
Human and Animal Rights and Informed Consent
This article does not contain any studies with human or animal subjects performed by any of the authors.
Papers of particular interest, published recently, have been highlighted as: • Of importance •• Of major importance
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