By Murray Sherriffs
A Canadian study has determined that babies who consume peanuts, eggs, fish and other food allergens early and consistently, decrease the risk that they’ll develop allergies to same.
Researchers analyzed more than 190 food allergy studies from around the world to identify the strongest risk factors.
Their findings, published in Jama Pediatrics determined that delaying the introduction of peanut-containing foods until babies were over 12 months old, doubled their likelihood of becoming allergic.
Babies who have other allergies—asthma, wheezing or eczema—in their first year of life, or who have an allergic parent or sibling, have a higher risk of developing a food allergy.
