Elinor Simons1, Robert Balshaw2, Diana L Lefebvre3, David Dai4, Stuart E Turvey5, Theo J Moraes4, Piushkumar J Mandhane6, Meghan B Azad7, Malcolm R Sears3, Padmaja Subbarao4, Allan B Becker7. 1. Section of Allergy and Immunology, Department of Pediatrics and Child Health, University of Manitoba and Children's Hospital Research Institute of Manitoba, Winnipeg, MB, Canada. Electronic address: elinor.simons@umanitoba.ca. 2. Centre for Health Innovation, University of Manitoba, Winnipeg, MB, Canada. 3. Division of Respirology, Department of Medicine, McMaster University, Hamilton, ON, Canada. 4. Department of Pediatrics, Hospital for Sick Children, Toronto, ON, Canada. 5. Department of Pediatrics, British Columbia Children's Hospital, Vancouver, BC, Canada. 6. Division of Pediatric Respirology, Pulmonary & Asthma, University of Alberta, Edmonton, AB, Canada. 7. Section of Allergy and Immunology, Department of Pediatrics and Child Health, University of Manitoba and Children's Hospital Research Institute of Manitoba, Winnipeg, MB, Canada.
Abstract
BACKGROUND: Early dietary introduction of highly allergenic foods has been associated with decreased risk of food allergy in high-risk infants. OBJECTIVE: Early introduction of highly allergenic foods for lower risk infants was examined using Canadian Healthy Infant Longitudinal Development (CHILD) Study data. METHODS: CHILD participants were recruited from the general population before birth. Every 6 months, caregivers reported food introduction and allergic reactions. At ages 1 and 3 years, sensitization to peanut, egg, and cow's milk was measured by skin prick testing (SPT) and atopic dermatitis diagnosed at clinical visits. Multivariable logistic regression was used to examine associations between timing of introduction to peanut, egg, and cow's milk and the presence at 3 years of sensitization (positive SPT) and probable clinical IgE-mediated allergy (sensitization with no current consumption and convincing history of allergic reaction to the specific food). RESULTS: Among 2669 CHILD participants at age 3 years, 101 (3.80%) showed sensitization to peanut, 59 (2.21%) to egg, and 30 (1.12%) to cow's milk; 46 (1.78%) showed probable clinical IgE-mediated allergy to peanut, 4 (0.16%) to egg, and 2 (0.08%) to cow's milk. Infants introduced to peanut after 12 months had increased odds of sensitization (odds ratio [OR]: 2.38, 95% confidence interval [CI]: 1.39-4.07) and probable clinical allergy (OR: 4.04, 95% CI: 1.66-9.85) to peanut at 3 years. Associations persisted after exclusion of high-risk infants with moderate-to-severe atopic dermatitis in the first year/egg sensitization at 1 year. CONCLUSIONS: General-population infants introduced to peanut after age 12 months were more likely to have sensitization and probable clinical allergy to peanut at 3 years.
BACKGROUND: Early dietary introduction of highly allergenic foods has been associated with decreased risk of food allergy in high-risk infants. OBJECTIVE: Early introduction of highly allergenic foods for lower risk infants was examined using Canadian Healthy Infant Longitudinal Development (CHILD) Study data. METHODS:CHILDparticipants were recruited from the general population before birth. Every 6 months, caregivers reported food introduction and allergic reactions. At ages 1 and 3 years, sensitization to peanut, egg, and cow's milk was measured by skin prick testing (SPT) and atopic dermatitis diagnosed at clinical visits. Multivariable logistic regression was used to examine associations between timing of introduction to peanut, egg, and cow's milk and the presence at 3 years of sensitization (positive SPT) and probable clinical IgE-mediated allergy (sensitization with no current consumption and convincing history of allergic reaction to the specific food). RESULTS: Among 2669 CHILDparticipants at age 3 years, 101 (3.80%) showed sensitization to peanut, 59 (2.21%) to egg, and 30 (1.12%) to cow's milk; 46 (1.78%) showed probable clinical IgE-mediated allergy to peanut, 4 (0.16%) to egg, and 2 (0.08%) to cow's milk. Infants introduced to peanut after 12 months had increased odds of sensitization (odds ratio [OR]: 2.38, 95% confidence interval [CI]: 1.39-4.07) and probable clinical allergy (OR: 4.04, 95% CI: 1.66-9.85) to peanut at 3 years. Associations persisted after exclusion of high-risk infants with moderate-to-severe atopic dermatitis in the first year/egg sensitization at 1 year. CONCLUSIONS: General-population infants introduced to peanut after age 12 months were more likely to have sensitization and probable clinical allergy to peanut at 3 years.
Authors: Marie K Fialkowski; Jacqueline Ng-Osorio; Jessie Kai; Keala Swafford; Gemady Langfelder; Christina G Young; John J Chen; Fengqing Maggie Zhu; Carol J Boushey Journal: Hawaii J Health Soc Welf Date: 2020-05-01
Authors: Christian Rosas-Salazar; Meghan H Shilts; Zheng-Zheng Tang; Qilin Hong; Kedir N Turi; Brittney M Snyder; Derek A Wiggins; Christian E Lynch; Tebeb Gebretsadik; R Stokes Peebles; Larry J Anderson; Suman R Das; Tina V Hartert Journal: J Allergy Clin Immunol Date: 2022-03-10 Impact factor: 14.290
Authors: Ahmed M Almutairi; Abdulaziz A Aldayel; Abdulrahman S Aldayel; Hamad A Alhussain; Sultan A Alwehaibi; Talal A Almutairi Journal: Int J Pediatr Adolesc Med Date: 2021-02-04