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Solid Food Introduction and the Development of Food Allergies

Authors :
Carla Mastrorilli
Carlo Caffarelli
Paolo Bottau
Francesca Cipriani
Dora Di Mauro
Giampaolo Ricci
Caffarelli, Carlo
Di Mauro, Dora
Mastrorilli, Carla
Bottau, Paolo
Cipriani, Francesca
Ricci, Giampaolo
Source :
Nutrients, Nutrients, Vol 10, Iss 11, p 1790 (2018)
Publication Year :
2018

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.

Details

ISSN :
20726643
Volume :
10
Issue :
11
Database :
OpenAIRE
Journal :
Nutrients
Accession number :
edsair.doi.dedup.....b6fa05e6bb2fe1f3f6ed4bc1d1c6de7a