Early Introduction of Allergenic Foods or probiotics Shields Against childhood Allergies

Shumin Wang and team found strategies to reduce the risk of allergic diseases in children by introducing certain foods early in life. According to a comprehensive study published in Advances in Nutrition, the timing of introducing complementary and allergenic foods plays a crucial role in influencing the development of allergies in children.

The study, which involved a thorough analysis of existing data, was conducted using a wide range of sources including the Cochrane Library, EMBASE, Web of Science, and PubMed. The researchers looked at the impact of introducing specific foods, including eggs and fish, at different ages on the risk of developing allergies, asthma, and atopic dermatitis in children.

One significant finding was that introducing eggs to children at or before six months of age may reduce the risk of food allergies in preschoolers under six years old. This early introduction appeared to have no effect on the development of asthma or atopic dermatitis.

Additionally, introducing fish between six and twelve months of age was associated with a decreased risk of asthma in children aged five to seventeen. Early introduction of allergenic foods to infants under six months of age, as opposed to later introduction, was found to be protective against the risk of atopic dermatitis in children under ten years old.