Man–Chin H et al. – The study investigated if introduction of different allergenic foods during infancy is associated with immunoglobulin E (IgE) sensitization at 12 months of age. The authors concluded that infants at 12 months of age may be protected from IgE sensitization by giving them an increased variety of allergenic foods (including fruits, egg white, egg yolk, fish, shellfish, and peanuts) during infancy.

Methods

• Age–specific questionnaires were administered to parents of infants (aged 6 and 12 months) and detailed information was collected on feeding practices pertaining to 6 possible allergenic foods (fruits, egg white, egg yolk, fish, shellfish, and peanuts).
• At the age of 12 months, quantification of fecal secretory IgA, fecal eosinophil cationic protein, serum levels of total IgE and IgE specific to 20 foods, and IgE specific to 20 inhalant allergens was performed.

Results

• Infants with IgE sensitization were introduced to fewer allergenic food items during infancy (3.2±1.4 vs 3.7±1.3 items) at the age of 12 months.
• Individuals who were introduced to 3 to 4 or ?5 allergenic food items showed a significantly lower risk of IgE sensitization (odds ratios [ORs] 0.61) and lower total IgE levels compared with infants introduced to 0 to 2 allergenic food items (OR 0.62).
• The study also demonstrated a significant relation between non–introduction of egg white or egg yolk and IgE sensitization (ORs 1.41 and 1.26, respectively).