Eating Peanuts and Eggs at Three Months Reduces Allergies

Scientists have discovered that introducing peanuts, eggs, and other allergenic foods to children at a young age can reduce the risk of serious and dangerous allergies to these foods in adulthood. According to The Guardian, this research conducted by the Food Standards Agency in the United States shows that children who had small amounts of peanuts and egg whites (which contain proteins that can cause allergies) in their diet from three months of age are less likely to face serious allergy risks compared to those who were introduced to these foods at six months. The amount of these foods consumed is an important factor in reducing this risk. Scientists say that consuming one and a half teaspoons of peanut butter and a small boiled egg is sufficient to lower the risk of allergies in children. This study, published in the New England Journal of Medicine, compared children who were breastfed but also included these foods in their daily diet from three months with those who added these foods to their diet starting at six months. The research was conducted in England and Wales among more than 1,300 children. Initially, these children were randomly divided into two groups, with families of half of them asked to introduce allergenic foods such as eggs, milk, bran, and peanuts to their children from three months, while the second group started adding these foods to their children's diets at six months. These children were monitored for three years by the research group. The results show that children who were introduced to allergenic foods from three months are 67% less likely to develop food allergies compared to those who only consumed breast milk for the first six months.