A Positive Change?
Researchers at the Murdoch Children’s Research Institute in Melbourne analyzed data on more than 7,200 infants (aged 11–15 months). They compared two groups:
- children born before the change in official dietary guidelines,
- children born after the new recommendations were implemented [1,2].
This refers to a change introduced following the announcement of the results of groundbreaking clinical trials (such as the LEAP study on peanuts [7]), which showed that the deliberate and early introduction of allergens into infants’ diets helps their immune systems develop tolerance (and thus reduces the risk of allergies). Previously, it was recommended to avoid giving eggs and other highly allergenic foods until the child reached 1 or even 3 years of age—out of concern for an adverse reaction from the child’s immature immune system [5,6].
Currently, it is recommended to introduce well-cooked hard-boiled eggs, egg noodles, and baked goods containing eggs as early as between 4 and 6 months of age, once the infant shows readiness to eat solid foods. Infants should not be given raw or undercooked eggs (such as soft-boiled or poached eggs). A properly prepared egg can be mixed into a meal the child is already familiar with (e.g., vegetable puree) [2,3,7].
Once this food has been introduced into the diet, it is best to serve one small egg twice a week on a regular basis (this is about 2 g of egg white). The EAT study showed that this amount reduces the risk of chicken egg allergy [7,8].
Conclusions and Hopes for the Future
The authors of a new study published in the journal JAMA found that, following the implementation of current guidelines, the median age at which infants first tried eggs dropped from 8 months in 2007–2011 to 6 months in 2018–2019 [1,2].
When the researchers compared the two groups and adjusted the results for other known risk factors for allergies (such as genetic factors or the parents’ ethnic background), they found that the overall prevalence of egg allergy in the study population had decreased from 9.2% to 7.6%[1,2].
This decline was even more pronounced among infants with eczema, who are considered a high-risk group for developing food allergies (from 34.6% to 21.9%) [1,2]. An Australian study—one of the first of its kind—shows that changing the guidelines and moving away from delaying exposure to allergens has significantly reduced the problem of allergies in children.
9,2%
prevalence of egg allergy among Australian infants before the guidelines were changed
7,6%
Prevalence of egg allergy among Australian infants following a change in guidelines
However, it is important to note that for infants with severe eczema or a previously diagnosed food allergy, parents should consult a pediatrician or allergist before introducing eggs for the first time. In such situations, the doctor will recommend a safe way to introduce allergenic foods into the diet [1,2].
