Early Introduction of Food Allergens and Risk of Developing Food Allergy

Early Introduction of Food Allergens and Risk of Developing Food Allergy

There is increasing evidence that early introduction of allergenic foods may decrease the risk of developing IgE-mediated food allergy. Patterns of food introduction before the 2015 publication of the Learning Early about Peanut Allergy (LEAP) trial are not well-studied, but are important as a basel...

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Bibliographic Details
Main Authors: Elizabeth Yakaboski, Lacey B. Robinson, Anna Arroyo, Janice A. Espinola, Ruth J. Geller, Ashley F. Sullivan, Susan A. Rudders, Carlos A. Camargo
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Nutrients
Subjects:
early food allergen introduction
egg allergy
peanut allergy
food allergy
food hypersensitivity
oral tolerance
Online Access:https://www.mdpi.com/2072-6643/13/7/2318

Internet

https://www.mdpi.com/2072-6643/13/7/2318

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