Baked eggs may reduce lifelong egg allergy risk

A new study suggests that introducing baked eggs to infants aged 4 to 6 months can help prevent egg allergies. The research shows that if infants eat baked eggs daily for six months, they are more likely to tolerate cooked eggs later on. The findings were published in the journal Allergologia et Immunopathologia. Food allergies, particularly egg allergies, are common in children. Many infants with conditions like cow's milk allergy or atopic dermatitis are also sensitized to eggs. The lack of early exposure to allergenic foods may increase the risk of developing allergies. In Spain, researchers conducted a trial with 27 infants who had not previously eaten eggs. They were divided into two groups: those who tolerated baked eggs and those who did not. The infants who consumed baked eggs daily for six months were later tested using hard-boiled eggs. The results showed that all infants who ate baked eggs daily tolerated hard-boiled eggs, compared to just 47% of those who avoided eggs. Infants who did not tolerate baked eggs had higher levels of specific antibodies linked to egg allergy. The study highlights that early and regular exposure to baked foods might help infants develop better tolerance to cooked foods. However, two infants who could not tolerate baked eggs experienced severe allergic reactions during testing, emphasizing the need to conduct such tests in medical settings equipped to handle reactions. While the trial's small size means more research is needed, it points to the importance of early allergen introduction. This could potentially lead to effective strategies for reducing food allergies in children. Further studies with larger participant groups are necessary for stronger conclusions.