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Solid Food Introduction and the Development of Food Allergies
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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6266759/ https://www.ncbi.nlm.nih.gov/pubmed/30453619 http://dx.doi.org/10.3390/nu10111790 |
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author | Caffarelli, Carlo Di Mauro, Dora Mastrorilli, Carla Bottau, Paolo Cipriani, Francesca Ricci, Giampaolo |
author_facet | Caffarelli, Carlo Di Mauro, Dora Mastrorilli, Carla Bottau, Paolo Cipriani, Francesca Ricci, Giampaolo |
author_sort | Caffarelli, Carlo |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6266759 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-62667592018-12-06 Solid Food Introduction and the Development of Food Allergies Caffarelli, Carlo Di Mauro, Dora Mastrorilli, Carla Bottau, Paolo Cipriani, Francesca Ricci, Giampaolo Nutrients Review 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. MDPI 2018-11-17 /pmc/articles/PMC6266759/ /pubmed/30453619 http://dx.doi.org/10.3390/nu10111790 Text en © 2018 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Caffarelli, Carlo Di Mauro, Dora Mastrorilli, Carla Bottau, Paolo Cipriani, Francesca Ricci, Giampaolo Solid Food Introduction and the Development of Food Allergies |
title | Solid Food Introduction and the Development of Food Allergies |
title_full | Solid Food Introduction and the Development of Food Allergies |
title_fullStr | Solid Food Introduction and the Development of Food Allergies |
title_full_unstemmed | Solid Food Introduction and the Development of Food Allergies |
title_short | Solid Food Introduction and the Development of Food Allergies |
title_sort | solid food introduction and the development of food allergies |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6266759/ https://www.ncbi.nlm.nih.gov/pubmed/30453619 http://dx.doi.org/10.3390/nu10111790 |
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