Egg allergy rates fall after changes to infant feeding guidelines

New Australian research has found childhood egg allergy rates have declined following changes to infant feeding recommendations, providing encouraging evidence that the early introduction of allergenic foods can help reduce the risk of food allergy in young children.

The study, led by researchers from the University of Queensland (UQ) and the Murdoch Children's Research Institute (MCRI), found egg allergy rates among Australian infants fell by 17 per cent after national feeding guidelines were updated in 2016.

Published in JAMA Pediatrics, the research is believed to be the first population-level study to demonstrate a reduction in egg allergy following the introduction of revised infant feeding recommendations.

Early introduction linked to lower allergy rates

Australia has one of the highest rates of childhood food allergy in the world, with approximately one in 10 infants affected by one or more food allergies.

For many years, parents were advised to delay introducing allergenic foods such as egg and peanut, particularly when there was a family history of allergies. However, growing evidence prompted a significant shift in national guidance in 2016.

Current recommendations encourage the introduction of well-cooked egg, smooth peanut butter and other common allergenic foods during the first year of life, usually from around six months of age once solid foods have commenced.

Researchers analysed data from more than 7,200 children across two Australian population-based studies and found a 17 per cent reduction in egg allergy among children born after the guideline changes were implemented.

The decline was even more significant among children with eczema, a known risk factor for food allergies, with egg allergy rates falling from 35 per cent to 22 per cent.

Associate Professor Jennifer Koplin from UQ's Child Health Research Centre said the findings should provide reassurance for families who may feel uncertain about introducing allergenic foods during infancy.

The study also found strong uptake of the revised feeding recommendations among Australian families, suggesting that many parents are following current advice around the introduction of allergenic foods.

What this means for families

Food allergies can have a significant impact on family life, influencing food choices, social participation and ongoing health management.

Current advice from the Australasian Society of Clinical Immunology and Allergy (ASCIA) recommends introducing common allergy-causing foods such as egg, peanut, cow's milk, fish, sesame, wheat and tree nuts during the first year of life, unless otherwise advised by a medical professional.

Where tolerated, these foods should continue to be offered regularly as part of a child's diet.

The latest findings provide further confidence that these recommendations can play an important role in reducing the likelihood of some food allergies developing during early childhood.

Implications for early childhood services

Food allergies remain an important consideration for early childhood education and care services, which are responsible for implementing allergy management plans, supporting safe food practices and responding appropriately to allergic reactions.

While egg allergy remains common, a reduction in prevalence may have long-term benefits for families and services, including fewer children requiring specialised dietary management and reduced anxiety during the transition into education and care settings.

The findings also reinforce the importance of ongoing communication between families, health professionals and early childhood services to ensure children's dietary and medical needs are effectively supported.

Continued focus on prevention

Despite the encouraging decline, researchers caution that food allergies remain a significant public health issue and that some children will continue to develop allergies even when current feeding recommendations are followed.

Further research is underway to better understand why food allergies develop and to identify additional prevention strategies.

While more work remains to be done, the findings provide encouraging evidence that changes to infant feeding practices are contributing to lower rates of egg allergy and improving outcomes for Australian children and families.

Read the original University of Queensland article and the published research in JAMA Pediatrics here.