Early introduction of allergenic food in infant reduces the risk of development of allergy to that particular food item it was reported on a research (systematic review and meta-analysis) conducted for the U.K. Food Standards Agency.
Early introduction of peanuts in infants has been diagnosed to lead no allergic development. The research was conducted in 4 – 11 month old infants. The trial conducted in twice among 1,550 children were the ratio found are risk ratio [RR] 0.29; 95% CI 0.11-0.74;
Similarly trial were also performed for egg where the ratio is RR 0.56; 95% CI 0.36-0.87. The trail conducted five times 1,915 children. The finding are also Published in the Journal of the American Medical Association.
Robert J. Boyle, MD, PhD, of Imperial College London, and colleagues said “In an infant whose family usually consumes egg and peanut, we can be reasonably confident that delaying egg and peanut introduction increases the infant’s risk for allergy to those foods,” He added “As long as there is no eczema or other sign of food allergy, then it seems reasonable to introduce egg and peanut when other complementary (solid) foods are introduced to the infant diet,”
The examination with other food products like i.e., milk, egg, fish, shellfish, tree nuts, wheat, peanuts, and soy is also performed for infants under 1 year of age is examined with the risk of allergic and auto immune disease. These auto immune diseases include type 1 diabetes mellitus, celiac disease, inflammatory bowel disease, and juvenile rheumatoid arthritis. In systematic study it is found that the introduction of the allergic food is related to the allergy only not with the autoimmune disease.
Based on these figures Boyle said “The imprecise effect estimates, issues regarding indirectness, and inconclusive trial sequential analysis findings all need to be considered, together with a careful assessment of the safety and acceptability of early egg and peanut introduction in different populations,”.