Until 10\u201315 years ago, recommendations suggested delaying the introduction of foods typically associated with allergies\u2014such as fish, egg yolk, nuts, and peanuts\u2014until 10\u201312 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.<\/p>\n
However, research in recent years has completely overturned the long-held beliefs of experts (13).<\/strong><\/p><\/blockquote>\n
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\u2014neither in the general population nor among high-risk infants (those with a family history of allergies).<\/p>\n\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t \n\t\t\t\t\t\n\t\t\t