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Open AccessCommunication

Timing of Food Introduction and the Risk of Food Allergy

Women’s and Children’s Health Department, University of Padova, via Giustiniani 2, 35128 Padova, Italy
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Nutrients 2019, 11(5), 1131; https://doi.org/10.3390/nu11051131
Received: 24 April 2019 / Revised: 13 May 2019 / Accepted: 16 May 2019 / Published: 21 May 2019
(This article belongs to the Special Issue Nutrition, Diet, and Allergic Diseases)
Given that the prevalence of pediatric IgE-mediated food allergies (FA) has followed a substantive increase in recent decades, nowadays, a research challenge is to establish whether the weaning strategy can have a role in FA prevention. In recent decades, several studies have demonstrated that delayed exposure to allergenic foods did not reduce the risk of FA, leading to the publication of recent guidelines which recommend against delaying the introduction of solid foods after 4–6 months of age, both in high- and low-risk infants, in order to prevent food allergy. In the present review, focusing on cow’s milk protein, hen’s eggs, peanuts, soy, wheat and fish, we describe the current scientific evidence on the relationship between timing of these foods’ introduction in infants’ diet and allergy development. View Full-Text
Keywords: food allergy; complementary food; weaning; infants; cow milk protein; hen’s egg; peanuts; soy; wheat; fish food allergy; complementary food; weaning; infants; cow milk protein; hen’s egg; peanuts; soy; wheat; fish
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Ferraro, V.; Zanconato, S.; Carraro, S. Timing of Food Introduction and the Risk of Food Allergy. Nutrients 2019, 11, 1131.

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