Early allergen exposure in infants gains strong medical backing to reduce food allergy risk

New guidelines from paediatric allergy specialists recommend introducing common allergens such as peanut, egg, and dairy to infants from around six months, marking a shift towards prevention based on recent research findings.

Paediatric allergy specialists are increasingly advising parents not to delay common allergen exposure once babies are ready for solids, a shift that reflects years of research suggesting early introduction may lower the risk of food allergy later in childhood. The advice now is broadly to begin offering allergenic foods such as peanut, egg and dairy after around six months, when infants can sit up with support, hold their heads steady and show interest in eating.

Jonathan Tam, medical director of the Gores Family Allergy Centre at Children’s Hospital Los Angeles, said in a news release that early feeding helps babies build tolerance. That view is consistent with guidance from allergy organisations in the US and UK, which point to evidence from trials including the landmark LEAP and EAT studies. Those studies found that introducing peanut and egg alongside other solids, or by the time a child reaches one year old, may reduce the chance of developing food allergy.

Experts stress that the process should be gradual and careful. Common allergens should be introduced one at a time, with families watching for signs of a reaction over the next few minutes to two hours. Hives, vomiting, coughing, wheezing and breathing difficulty can all be warning signs. Children with eczema or an existing food allergy may face a higher risk of developing other allergies, so doctors recommend discussing the approach with a paediatrician if there is any uncertainty.

Preparation matters as much as timing. Cow’s milk in liquid form should wait until 12 months, although plain whole-milk yoghurt and cottage cheese may be suitable earlier. Whole nuts are a choking risk, so smooth nut butter is safer, thinned if needed. Eggs can be mashed, fish and shellfish should be thoroughly cooked and softened, and bread or other wheat products can be made easier to swallow with liquid. Once a baby tolerates a food, specialists say it should stay in the diet regularly rather than being treated as a one-off test.