Primary Prevention of Food Allergy Through Nutrition
Publication Date: November 1, 2020
Last Updated: March 14, 2022
Recommendations
1. Consider infants with severe eczema at the highest risk of developing food allergy. Consider infants with mild to moderate eczema, a family history of atopy in either or both parents, or infants with one known food allergy potentially at some increased risk of developing food allergy (or an additional food allergy). Be aware that food allergy often develops in infants who have no identifiable risk factors. There is no evidence to clearly support the younger sibling of a peanut-allergic child is at increased risk of developing peanut allergy, though such infants may be at risk of developing peanut allergy secondary to delayed introduction of peanut. (B, M, )
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Title
Primary Prevention of Food Allergy Through Nutrition
Authoring Organizations
American College of Allergy, Asthma, and Immunology
American Academy of Allergy, Asthma & Immunology