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Age at the introduction of solid foods during the first year and allergic sensitization at age 5 years

Bright I Nwaru1, Maijaliisa Erkkola, Suvi Ahonen

  • 1Tampere School of Public Health, University of Tampere, Finland. bright.nwaru@uta.fi

Pediatrics
|December 9, 2009
PubMed

Insights

Introducing solid foods later in infancy increases the risk of developing allergies to foods and environmental triggers. This study highlights the importance of timely food introduction for preventing allergic sensitization in children.

Area of Science:

  • Pediatric Allergy and Immunology
  • Nutritional Epidemiology
  • Immunology

Background:

  • Early life nutrition significantly influences immune system development and allergy risk.
  • The timing of solid food introduction is a critical factor in infant feeding practices.
  • Understanding the relationship between early diet and allergic sensitization is crucial for public health.

Purpose of the Study:

  • To investigate the association between the age of solid food introduction and allergic sensitization in young children.
  • To identify specific foods whose delayed introduction may increase allergy risk.
  • To analyze this relationship in a cohort of children with genetic predisposition to type 1 diabetes.

Main Methods:

  • Analysis of prospective birth cohort data from the Finnish Type 1 Diabetes Prediction and Prevention nutrition study.
  • Inclusion of 994 children with HLA-conferred susceptibility to type 1 diabetes.
  • Logistic regression used to assess the association between age of solid food introduction and allergen-specific immunoglobulin E levels at age 5.

Main Results:

  • Late introduction of various solid foods (potatoes, oats, rye, wheat, meat, fish, eggs) was significantly associated with sensitization to food allergens.
  • Delayed introduction of potatoes, rye, meat, and fish correlated with sensitization to inhalant allergens.
  • Eggs, oats, and wheat were key foods linked to food allergen sensitization, while potatoes and fish were linked to inhalant allergen sensitization.

Conclusions:

  • Delayed introduction of solid foods in the first year of life is linked to a higher risk of allergic sensitization.
  • This association was observed for both food allergens and inhalant allergens.
  • Findings suggest that the timing of introducing specific solid foods may play a role in allergy prevention.
Abstract

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