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Early Introduction of Food Allergens and Risk of Developing Food Allergy

There is increasing evidence that early introduction of allergenic foods may decrease the risk of developing IgE-mediated food allergy. Patterns of food introduction before the 2015 publication of the Learning Early about Peanut Allergy (LEAP) trial are not well-studied, but are important as a basel...

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Autores principales: Yakaboski, Elizabeth, Robinson, Lacey B., Arroyo, Anna, Espinola, Janice A., Geller, Ruth J., Sullivan, Ashley F., Rudders, Susan A., Camargo, Carlos A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8308770/
https://www.ncbi.nlm.nih.gov/pubmed/34371828
http://dx.doi.org/10.3390/nu13072318
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author Yakaboski, Elizabeth
Robinson, Lacey B.
Arroyo, Anna
Espinola, Janice A.
Geller, Ruth J.
Sullivan, Ashley F.
Rudders, Susan A.
Camargo, Carlos A.
author_facet Yakaboski, Elizabeth
Robinson, Lacey B.
Arroyo, Anna
Espinola, Janice A.
Geller, Ruth J.
Sullivan, Ashley F.
Rudders, Susan A.
Camargo, Carlos A.
author_sort Yakaboski, Elizabeth
collection PubMed
description There is increasing evidence that early introduction of allergenic foods may decrease the risk of developing IgE-mediated food allergy. Patterns of food introduction before the 2015 publication of the Learning Early about Peanut Allergy (LEAP) trial are not well-studied, but are important as a baseline for evaluating subsequent changes in infant feeding practices and potentially food allergy. We performed a retrospective longitudinal study using data from a multicenter cohort of infants hospitalized with bronchiolitis between 2011–2014. The primary outcomes were IgE-mediated egg or peanut allergy by age 3 years. Of 770 participants included in the analysis, 635 (82%) introduced egg, and 221 (27%) introduced peanut by age 12 months per parent report. Four participants had likely egg allergy, and eight participants had likely peanut allergy by age 3 years. Regular infant egg consumption was associated with less egg allergy. The association was suggestive for infant peanut consumption with zero peanut allergy cases. Overall, our results suggest that early introduction of peanut was uncommon before 2015. Although limited by the small number of allergy cases, our results suggest that early introduction of egg and peanut are associated with a decreased risk of developing food allergy, and support recent changes in practice guidelines.
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spelling pubmed-83087702021-07-25 Early Introduction of Food Allergens and Risk of Developing Food Allergy Yakaboski, Elizabeth Robinson, Lacey B. Arroyo, Anna Espinola, Janice A. Geller, Ruth J. Sullivan, Ashley F. Rudders, Susan A. Camargo, Carlos A. Nutrients Article There is increasing evidence that early introduction of allergenic foods may decrease the risk of developing IgE-mediated food allergy. Patterns of food introduction before the 2015 publication of the Learning Early about Peanut Allergy (LEAP) trial are not well-studied, but are important as a baseline for evaluating subsequent changes in infant feeding practices and potentially food allergy. We performed a retrospective longitudinal study using data from a multicenter cohort of infants hospitalized with bronchiolitis between 2011–2014. The primary outcomes were IgE-mediated egg or peanut allergy by age 3 years. Of 770 participants included in the analysis, 635 (82%) introduced egg, and 221 (27%) introduced peanut by age 12 months per parent report. Four participants had likely egg allergy, and eight participants had likely peanut allergy by age 3 years. Regular infant egg consumption was associated with less egg allergy. The association was suggestive for infant peanut consumption with zero peanut allergy cases. Overall, our results suggest that early introduction of peanut was uncommon before 2015. Although limited by the small number of allergy cases, our results suggest that early introduction of egg and peanut are associated with a decreased risk of developing food allergy, and support recent changes in practice guidelines. MDPI 2021-07-05 /pmc/articles/PMC8308770/ /pubmed/34371828 http://dx.doi.org/10.3390/nu13072318 Text en © 2021 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
Yakaboski, Elizabeth
Robinson, Lacey B.
Arroyo, Anna
Espinola, Janice A.
Geller, Ruth J.
Sullivan, Ashley F.
Rudders, Susan A.
Camargo, Carlos A.
Early Introduction of Food Allergens and Risk of Developing Food Allergy
title Early Introduction of Food Allergens and Risk of Developing Food Allergy
title_full Early Introduction of Food Allergens and Risk of Developing Food Allergy
title_fullStr Early Introduction of Food Allergens and Risk of Developing Food Allergy
title_full_unstemmed Early Introduction of Food Allergens and Risk of Developing Food Allergy
title_short Early Introduction of Food Allergens and Risk of Developing Food Allergy
title_sort early introduction of food allergens and risk of developing food allergy
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8308770/
https://www.ncbi.nlm.nih.gov/pubmed/34371828
http://dx.doi.org/10.3390/nu13072318
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