Earlier egg introduction linked to significant fall in infant egg allergy, new study finds
Population-level research suggests updated infant feeding advice is helping to reduce one of the most common childhood food allergies
Introducing eggs earlier in infancy may reduce the risk of egg allergy, according to a major new Australian study [1] published in JAMA Pediatrics.
Researchers found that the prevalence of egg allergy in one-year-old infants fell significantly following the introduction of infant feeding guidelines recommending earlier egg introduction.
Egg allergy is one of the most common food allergies in young children, affecting around 2% in the UK, according to the British Society for Allergy and Clinical Immunology [2]. Most cases of egg allergy, however, are outgrown by adulthood.
The study compared more than 7,200 infants recruited through routine immunisation clinics in Melbourne before and after national allergy prevention guidelines were updated to encourage earlier introduction of eggs into babies’ diets.
Researchers found that egg allergy prevalence fell from 9.2% between 2007 and 2011 to 7.6% between 2018 and 2019, even after accounting for changes in known allergy risk factors.
The findings were more striking among babies with early eczema, a group known to be at particularly high risk of food allergy. In these infants, egg allergy prevalence decreased from 35% to 22%, representing a reduction of more than one-third.
The change coincided with a shift in feeding practices, with the average age at which babies were first introduced to egg falling from eight months to six months.
Commenting on the findings, Bridget Halnan, Senior Lecturer in Specialist Community Public Health Nursing at Anglia Ruskin University and Fellow of the Institute of Health Visiting, said: “This study provides encouraging evidence that changes to infant feeding guidance can make a real difference.
“For many years, parents in different countries were advised to delay introducing foods such as eggs because of concerns about allergy, but the evidence has shifted considerably. We now know that introducing eggs from around six months of age, alongside other complementary foods, can help prevent egg allergy developing in the first place.
“Eggs are a nutrient-rich food that can form part of a healthy diet from infanthood into old age, providing essential nutrients for mental and physical development, such as high-quality protein, choline, iodine, vitamin B12 and vitamin D. Whether eggs are scrambled, soft boiled or made into a little omelette, official advice is to choose eggs with the British Lion mark as they are safe for babies, including when lightly cooked.
"Health visitors play a vital role in supporting parents through the weaning journey and helping them feel confident about when to introduce different foods. This new study backs up current NHS advice and shows that eggs can be a regular part of the menu for children of all ages”.