Chapter 9 – Introduction of Foods and Allergy Risk

Until 10–15 years ago, recommendations suggested delaying the introduction of foods typically associated with allergies—such as fish, egg yolk, nuts, and peanuts—until 10–12 months of age. It was believed that early exposure to potential allergens increased the risk of developing allergies. The same belief applied to gluten: it was thought that its early introduction could raise the risk of celiac disease. Expectant mothers with a family history of allergies were advised to avoid eating nuts, shellfish, and other potential allergens during pregnancy to prevent fetal exposure through the placenta. The same recommendation was extended to breastfeeding mothers.

However, research in recent years has completely overturned the long-held beliefs of experts (13).

Studies have shown that exposing infants to potential allergens or gluten after 4 months of age does not increase the likelihood of developing allergies or celiac disease—neither in the general population nor among high-risk infants (those with a family history of allergies).

On the contrary, results suggest a reduced risk (14) for children with a family history of allergies when these foods are introduced between 4 and 6 months of age. Although this reduction is mild and does not justify early weaning, it adds to the evidence that exclusive breastfeeding for six months also helps reduce the likelihood of allergies. Therefore, the current best practice recommended by experts is to breastfeed exclusively for six months and then begin complementary feeding without needing to follow a strict order in the introduction of foods.