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Prevention of Food Allergy: Early Introduction of Allergenic Foods

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Abstract

The role of food introduction in preventing food allergy development in infants and young children has been discussed for decades. The landmark Learning Early About Peanut Allergy (LEAP) trial was the first to demonstrate how a dietary intervention such as the early introduction of peanut products could clearly and significantly decrease peanut allergy development and serve as a successful model for primary food allergy prevention. This has led to a dramatic reversal of previous recommendations, with the 2017 guidelines supporting the introduction of peanut-containing foods to high-risk infants between 4 and 6 months of age, following initial testing (if necessary). Further research is needed before recommendations can be made for other common allergenic foods.

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Authors and Affiliations

  1. Center for Food Allergy and Asthma Research, Northwestern University Feinberg School of Medicine, Chicago, IL, USA

    Waheeda Samady & Ruchi S. Gupta

  2. Northwestern University Feinberg School of Medicine, Center for Food Allergy and Asthma Research, Chicago, IL, USA

    Lauren M. Kao, Jialing Jiang & Lucy A. Bilaver

  3. Ann and Robert H. Lurie Children’s Hospital of Chicago, Chicago, IL, USA

    Waheeda Samady, Emily M. Campbell & Ruchi S. Gupta

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  2. Lauren M. Kao
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  4. Emily M. Campbell
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    Ruchi S. Gupta

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Samady, W., Kao, L.M., Jiang, J., Campbell, E.M., Gupta, R.S., Bilaver, L.A. (2020). Prevention of Food Allergy: Early Introduction of Allergenic Foods. In: Gupta, R. (eds) Pediatric Food Allergy . Springer, Cham. https://doi.org/10.1007/978-3-030-33292-1_13

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