A variety of foods that raise infants may reduce the risk of allergies early, research reveals

A new study found that intensifying infants can help prevent allergies by intensifying them. Intestinal microbiota and Immune Resistance – Reduces obsolete advice on allergen avoidance.

review: Dietary diversity and the role of dietary index in allergy outcomes. Image credit: Nadiadamaris/Shutterstock

Recent Journal Reviews Pediatrics frontierresearchers looked at how allergy outcomes, particularly in childhood, are related to dietary diversity.

Current evidence shows that exposure to diverse foods during the first 12 months of a child's life can reduce the risk of developing food allergies, provide important nutrients, and strengthen the gut microbiota. Early dietary exposure can help train the immune system to tolerate allergens, but skin exposure (particularly infants with eczema) can increase the risk of allergies. Additionally, some studies have suggested that tracing a high-quality diet during pregnancy can reduce asthma and wheezing in children, but there is no consistent evidence that maternal diet prevents offspring food allergies.

Evolution Guidelines for Food Introduction

The American Academy of Pediatrics (AAP) recommended delays in allergic foods in guidelines issued in the early 2000s. They suggested that milk should be introduced until one child and two eggs are present. Eggs, fish, peanuts and tree-grown milk is 3 years old. These were based on studies showing that early introduction into allergens could increase the likelihood of developing atopic disease.

American allergies, asthma, and immunology delayed the introduction of the drug in 2006 to all infants, not just high-risk infants, but food allergy rates continued to rise in Western countries. New research finds that delaying the introduction of allergens can increase the risk of food allergies, especially eggs and peanuts.

Scientists have developed the dual allergen hypothesis. This suggests that early exposure to allergens increases oral tolerance, while skin-mediated exposure increases allergy risk. The AAP revised the guidelines in 2008 to note that there was insufficient evidence to delay allergic foods, but did not cease to specify an ideal age for introduction. Currently, guidelines vary from country to country, with organizations such as the National Institute of Allergy and Infectious Diseases (NIAID), Pediatric Gastroenterology, Hepatics, Nutrition (ESPGHAN), and the Australian Clinical Immunology and Allergy Allergy Association (ASCI) providing slightly different recommendations for timing.

Allergic foods and food allergies

An important study examining the impact of early referrals on peanuts was early learning about the Peanut Allergy (LEAP) project. Infants with egg allergies or eczema were either introduced to peanuts before their first birthday or were told by their caregivers to avoid them until they were five years old.

In this trial, early adoption significantly reduced the development of peanut allergy, but follow-up studies found that children stopped eating peanuts for a year, the risk of allergy does not increase. In another ongoing study, researchers are examining the effects of introducing peanuts with eczema on allergy development.

Studies on the effectiveness of introducing young children to eggs are less conclusive. Although no protective effects were found in most trials, one study found that introducing boiled egg powder for 15 minutes and increasing the dose over time significantly reduces allergy risk. In particular, a small test showed that the phasing of heated eggs reduces the risk of egg allergy in infants with eczema. However, other studies using raw or pasteurized egg products have shown that egg shape and preparation can affect the outcome. A meta-analysis of this series of studies, where one positive outcome may be biased, found moderately strong evidence that introducing eggs between the age of 4 and 6 months can reduce allergy risk.

With regard to milk, randomized controlled trials found that avoiding milk powder for the first 3 days of its life expectancy reduces sensitization, while a Finnish study found that early exposure increases the risk of allergic development. Another Israeli study found that adoption during the first two weeks of life reduced risk, delayed adoption (4 to 6 months), and increased. These conflicting findings suggest that the timing of milk introduction may not have a uniform effect in different populations.

Although there is no conclusive evidence for the introduction of fish, some studies suggest that introducing children into seafood nine months ago may reduce the risk of asthma, rhinitis and allergic sensitization. Fish also provide omega-3 fatty acids Anti-inflammatory Although it is a characteristic, their specific role in allergy prevention remains uncertain.

Introduction of multiple allergens

A study on Tolerance (EAT) research looked at whether introducing multiple allergic foods early in life could reduce the risk of food allergies in babies that only breast milk. This analysis showed a significant decrease in overall food and overall peanut allergy in the initial induction group, but no significant differences after 3 years.

Adherence was low, especially for eggs, which emphasized the challenges of early allergen referrals. Other factors such as genetics and gut microbiota can also affect FA development before weaning. New research suggests that dietary diversity can affect the gut microbiota, as dietary diversity increases fiber and nutrient intake and promotes microbial diversity. Larger gut microbial diversity is associated with lower allergen sensitization.

Dietary diversity can affect allergy prevention by affecting the gut microbiota. Although few studies have investigated this link, studies suggest that increased dietary diversity is associated with increased intestinal diversity, which may reduce allergen sensitization. Omega-3 fatty acids and prebiotics may decrease inflammationhowever, evidence of their role in allergy prevention is inconclusive.

Diets during pregnancy

Dietary indices such as the Healthy Dietary Index, Dietary Inflammatory Index, and Mediterranean Dietary Index have been studied during pregnancy to affect allergic outcomes in offspring. Several studies have found associations between these dietary patterns and improved lung function or reduced wheezing in children. However, there is no consistent evidence linking diet during pregnancy to lowering the risk of food allergy.

Conclusion

Following research by Leap and others, global guidelines recommend the introduction of peanuts, eggs, wheat and dairy products within the first year. High-risk infants have previous referrals (4-6 months). Increased dietary diversity increases nutritional intake and promotes the development of the gut microbiota. Fiber, prebiotics, and omega-3 fatty acids, while their direct role in allergy prevention remains uncertain, can be particularly important for reducing inflammation and shaping immune responses. Overall, there is no strong evidence to delay the introduction of other allergens.