Higher maternal consumption of eggs and peanuts fails to cut allergy risk in infants: Aussie study
Maternal consumption had shown some promise as a potential way to expose infants to food allergens before four months.
Higher consumption of eggs and peanuts during pregnancy and lactation does not significantly reduce the risk of allergy in infants, an Australian clinical trial has found.
WA researchers compared 1066 infants whose mothers ate at least six eggs and 60 peanuts a week with 1064 whose mothers ate a standard diet of no more than three eggs and 30 peanuts a week.
The infants had at least two biological family members with medically diagnosed allergy disease, including asthma, eczema or atopic dermatitis, allergic rhinitis or IgE-mediated food allergy.
The study period covered from before 23 weeks’ gestation until four months postnatally during lactation.
