Michelle McKean1, Aaron B Caughey2, Russell E Leong3, Angela Wong4, Michael D Cabana5. 1. University of California, San Francisco, CA, USA. 2. Oregon Health & Science University, Portland, OR, USA. 3. California Pacific Medical Center, San Francisco, CA, USA. 4. Kaiser Permanente, San Francisco Medical Center, San Francisco, CA, USA. 5. University of California, San Francisco, CA, USA michael.cabana@ucsf.edu.
Abstract
OBJECTIVE: To describe the timing of introduction and type of food introduced to infants with a family history of atopy. METHODS: We conducted a secondary analysis of foods introduced each month to an interventional birth cohort of 149 infants at risk for atopy. RESULTS: Seven percent of infants received solid food prior to 4 months of age; 13% after 6 months of age. Hyperallergenic foods were introduced on average in the following order: wheat (8.7 months); eggs (11.2 months); soy (13.0 months); fish (13.4 months); peanut (20.2 months); tree nuts (21.8 months); and other seafood (21.8 months). Asian race (odds ratio 3.94; 95% CI 1.14-13.58) and maternal history of food allergy (odds ratio 3.86; 95% CI 1.29-11.56) were associated with late food introduction. CONCLUSION: Variation in timing of food introduction may reflect cultural preferences and/or previous experience with food allergy, as well as the ambiguous state of current recommendations.
OBJECTIVE: To describe the timing of introduction and type of food introduced to infants with a family history of atopy. METHODS: We conducted a secondary analysis of foods introduced each month to an interventional birth cohort of 149 infants at risk for atopy. RESULTS: Seven percent of infants received solid food prior to 4 months of age; 13% after 6 months of age. Hyperallergenic foods were introduced on average in the following order: wheat (8.7 months); eggs (11.2 months); soy (13.0 months); fish (13.4 months); peanut (20.2 months); tree nuts (21.8 months); and other seafood (21.8 months). Asian race (odds ratio 3.94; 95% CI 1.14-13.58) and maternal history of food allergy (odds ratio 3.86; 95% CI 1.29-11.56) were associated with late food introduction. CONCLUSION: Variation in timing of food introduction may reflect cultural preferences and/or previous experience with food allergy, as well as the ambiguous state of current recommendations.
Authors: Sandra L Vale; Monique Lobb; Merryn J Netting; Kevin Murray; Rhonda Clifford; Dianne E Campbell; Sandra M Salter Journal: World Allergy Organ J Date: 2021-05-29 Impact factor: 4.084