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Introduction of Complementary Foods and the Risk of Sensitization and Allergy in Children up to Three Years of Age

Background: Allergy is known to be influenced by both diet and the immune system. In addition, the time of first exposure to food allergens and their type appear to play a particularly important role in the development of allergies. Aim: To determine the influence of the time of exposure, and the ty...

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Autores principales: Chęsy, Magdalena, Krogulska, Aneta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10180584/
https://www.ncbi.nlm.nih.gov/pubmed/37432183
http://dx.doi.org/10.3390/nu15092054
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author Chęsy, Magdalena
Krogulska, Aneta
author_facet Chęsy, Magdalena
Krogulska, Aneta
author_sort Chęsy, Magdalena
collection PubMed
description Background: Allergy is known to be influenced by both diet and the immune system. In addition, the time of first exposure to food allergens and their type appear to play a particularly important role in the development of allergies. Aim: To determine the influence of the time of exposure, and the type, degree of processing, and frequency of supply of complementary foods and the development of sensitization and allergies in children up to three years of age. Materials and metods: The study was conducted prospectively in two stages. The first stage included 106 children aged 6–18 months, while the second stage included 86 children selected from the first stage, after a further 12 months. A questionnaire based on validated FFQ sheets was created for the purpose of the study. The following were assessed: nutrition in the first year of life (time, type, degree of processing), frequency of supply of complementary foods and allergic symptoms, sIgE concentration against 10 foods and 10 inhalant allergens. Four groups of patients were formed. This paper presents the results of the second stage of the study. Results: For all participants, allergenic products, viz. hen’s egg, milk, peanuts, wheat, soybean, fish, tree nuts and shellfish were typically introduced at an age of 7 to 12 months. During this period, egg white was introduced in 47 (85.5%) children with allergy (p = 0.894), in 29 (82.9%) with allergy and sensitization (p = 1.00), and in 38 (82.6%) children with sensitization alone (p = 0.533). Milk was introduced at 7 to 12 months in 35 (64.8%) children with allergy (p = 0.64), 22 (64.7%) with both allergy and sensitization (p = 0.815), and 26 (57.8%) children with sensitization alone (p = 0.627). For other foods, the time of introduction appeared not to significantly influence the presence of allergies or sensitization. Heat-treated peanuts were introduced significantly more often to children without allergies and without sensitization (n = 9; 56.2%) than those without allergies but with sensitization (n = 6; 54.5%) (p = 0.028). Fish was consumed significantly more often by children with allergies, i.e., 1–3x/week (n = 43; 79.6%) than children without allergies, i.e., 1–3x/month (n = 9; 30%) (p = 0.009). Conclusions: No relationship was observed between the introduction time of complementary foods, including allergenic ones, or their type, and the development of allergies and sensitization in children up to three years of age. The degree of processing and the frequency of supply of products may affect the development of allergies and sensitization.
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spelling pubmed-101805842023-05-13 Introduction of Complementary Foods and the Risk of Sensitization and Allergy in Children up to Three Years of Age Chęsy, Magdalena Krogulska, Aneta Nutrients Article Background: Allergy is known to be influenced by both diet and the immune system. In addition, the time of first exposure to food allergens and their type appear to play a particularly important role in the development of allergies. Aim: To determine the influence of the time of exposure, and the type, degree of processing, and frequency of supply of complementary foods and the development of sensitization and allergies in children up to three years of age. Materials and metods: The study was conducted prospectively in two stages. The first stage included 106 children aged 6–18 months, while the second stage included 86 children selected from the first stage, after a further 12 months. A questionnaire based on validated FFQ sheets was created for the purpose of the study. The following were assessed: nutrition in the first year of life (time, type, degree of processing), frequency of supply of complementary foods and allergic symptoms, sIgE concentration against 10 foods and 10 inhalant allergens. Four groups of patients were formed. This paper presents the results of the second stage of the study. Results: For all participants, allergenic products, viz. hen’s egg, milk, peanuts, wheat, soybean, fish, tree nuts and shellfish were typically introduced at an age of 7 to 12 months. During this period, egg white was introduced in 47 (85.5%) children with allergy (p = 0.894), in 29 (82.9%) with allergy and sensitization (p = 1.00), and in 38 (82.6%) children with sensitization alone (p = 0.533). Milk was introduced at 7 to 12 months in 35 (64.8%) children with allergy (p = 0.64), 22 (64.7%) with both allergy and sensitization (p = 0.815), and 26 (57.8%) children with sensitization alone (p = 0.627). For other foods, the time of introduction appeared not to significantly influence the presence of allergies or sensitization. Heat-treated peanuts were introduced significantly more often to children without allergies and without sensitization (n = 9; 56.2%) than those without allergies but with sensitization (n = 6; 54.5%) (p = 0.028). Fish was consumed significantly more often by children with allergies, i.e., 1–3x/week (n = 43; 79.6%) than children without allergies, i.e., 1–3x/month (n = 9; 30%) (p = 0.009). Conclusions: No relationship was observed between the introduction time of complementary foods, including allergenic ones, or their type, and the development of allergies and sensitization in children up to three years of age. The degree of processing and the frequency of supply of products may affect the development of allergies and sensitization. MDPI 2023-04-24 /pmc/articles/PMC10180584/ /pubmed/37432183 http://dx.doi.org/10.3390/nu15092054 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chęsy, Magdalena
Krogulska, Aneta
Introduction of Complementary Foods and the Risk of Sensitization and Allergy in Children up to Three Years of Age
title Introduction of Complementary Foods and the Risk of Sensitization and Allergy in Children up to Three Years of Age
title_full Introduction of Complementary Foods and the Risk of Sensitization and Allergy in Children up to Three Years of Age
title_fullStr Introduction of Complementary Foods and the Risk of Sensitization and Allergy in Children up to Three Years of Age
title_full_unstemmed Introduction of Complementary Foods and the Risk of Sensitization and Allergy in Children up to Three Years of Age
title_short Introduction of Complementary Foods and the Risk of Sensitization and Allergy in Children up to Three Years of Age
title_sort introduction of complementary foods and the risk of sensitization and allergy in children up to three years of age
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10180584/
https://www.ncbi.nlm.nih.gov/pubmed/37432183
http://dx.doi.org/10.3390/nu15092054
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