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Nutrients. 2018 Nov 17;10(11). pii: E1790. doi: 10.3390/nu10111790.

Solid Food Introduction and the Development of Food Allergies.

Author information

1
Clinica Pediatrica Unit, Department of Medicine and Surgery, University of Parma, 43126 Parma, Italy. carlo.caffarelli@unipr.it.
2
Clinica Pediatrica Unit, Department of Medicine and Surgery, University of Parma, 43126 Parma, Italy. dora.dimauro@hotmail.com.
3
Clinica Pediatrica Unit, Department of Medicine and Surgery, University of Parma, 43126 Parma, Italy. carla.mastrorilli@icloud.com.
4
Pediatria, Azienda Ospedaliera di Imola, Via Montericco 4, 40026 Imola, Italy. paolo.bottau@gmail.com.
5
Pediatric Unit, Department of Medical and Surgical Sciences, University of Bologna, Via Massarenti 11, 40138 Bologna, Italy. francy.cipriani@gmail.com.
6
Pediatric Unit, Department of Medical and Surgical Sciences, University of Bologna, Via Massarenti 11, 40138 Bologna, Italy. giampaolo.ricci@unibo.it.

Abstract

The rise of food allergy in childhood, particularly among developed countries, has a significant weight on public health and involves serious implications for patients' quality of life. Even if the mechanisms of food tolerance and the complex interactions between the immune system and environmental factors are still mainly unknown, pediatricians have worldwide implemented preventive measures against allergic diseases. In the last few decades, the prevention of food allergy has tracked various strategies of complementary feeding with a modification of international guidelines from delayed introduction to early weaning. Current evidence shows that complementary foods, including allergenic ones, should be introduced into diet after four months, or even better, following World Health Organization advice, around six months irrespective of risk for allergy of the individual. The introduction of peanut is recommended before 12 months of age among infants affected by severe eczema and/or egg allergy to diminish the occurrence of peanut allergy in countries with high peanut consumption. The introduction of heated egg at 6⁻8 months of age may reduce egg allergy. Infants at high risk of allergy similarly to healthy children should introduce complementary foods taking into account family and cultural preferences.

KEYWORDS:

IgE; allergenic foods; complementary food; egg allergy; food allergy; infants; peanut allergy; skin prick test; weaning

PMID:
30453619
PMCID:
PMC6266759
DOI:
10.3390/nu10111790
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