Australian guidelines encouraging parents to introduce egg into a baby’s diet during the first year of life have been linked to a significant reduction in egg allergies among young children, new research has found.
The study, led by The University of Queensland and the Murdoch Children’s Research Institute, examined data from more than 7,200 children to determine whether rates of egg allergy had changed since updated infant feeding guidelines were introduced in 2016.
Researchers found egg allergy rates had fallen by 17 per cent since the recommendations were adopted.
Associate Professor Jennifer Koplin from UQ’s Child Health Research Centre said egg allergy remained one of the most common food allergies in young children.
“Australia has one of the highest rates of food allergy in the world, with one in 10 infants allergic to one or more foods,” Dr Koplin said.
The reduction was even more pronounced among babies with eczema, a known risk factor for food allergies. In that group, egg allergy rates fell from 35 per cent to 22 per cent.
Current guidelines recommend introducing well-cooked egg and smooth peanut butter soon after a baby starts eating solid foods, usually around six months of age. Other common allergy-causing foods, including cow’s milk, fish, sesame, wheat and tree nuts, are also recommended before a child’s first birthday.
Associate Professor Rachel Peters from the Murdoch Children’s Research Institute said the findings reflected a major shift from earlier advice, which encouraged parents with a family history of allergies to delay introducing allergenic foods.
Researchers said food allergies remain common and further studies are needed to identify additional prevention strategies.