Title: Effects of early introduction of allergenic foods followed by ad libitum consumption on food allergic sensitisation at 8 years of age in exclusively breastfed infants
Funder: Action Medical Research

Abstract: Background_x000D_ Approximately seven per cent of children in the UK will be affected by a food allergy by the age of 10 and this figure is increasing. Symptoms of food allergy include rash, swelling of the face and mouth, difficulty swallowing, shortness of breath, feeling or being sick and stomach cramps or diarrhoea. A severe allergic reaction (anaphylaxis) can be life-threatening. Food allergies cause a lot of worry for affected families and may mean that children miss out on parties and other social or educational activities. Avoiding specific foods can be both stressful and costly for families and there are also substantial costs to the NHS._x000D_ Rather than avoiding potential food allergens from birth, some studies have shown that early introduction of foods that may cause allergy actually reduces the risk of allergic reactions in the future. These researchers examined the effects of the early introduction of six common food allergens (peanut, egg, cow's milk, sesame, white fish and wheat), following the children between the ages of three months and three years (the EAT study). They found significant reductions in peanut and egg allergy in this group compared to those that followed standard weaning advice. In this new study, they want to follow up these children, now aged eight years, to determine the longer-term effects of the early introduction strategy._x000D_ _x000D_ The research project_x000D_ The 1,303 children who took part in the EAT study will be invited to participate in this follow on study, the Eat-On (Sensitisation) study). A skin prick test for each of the six food allergens will be carried out to determine whether the rate or pattern of allergic reactions in the children has changed between the ages of three and eight years. The children will also be tested for several other allergies and a full clinical evaluation to assess related allergic conditions such as asthma, eczema and allergic rhinitis will be carried out. The EAT-On study aims to find out whether the beneficial effects of early introduction of food allergens seen at three years of age are sustained over time. The study will also allow the team to investigate the natural history of food allergy in childhood - some allergies tend to develop early and are later outgrown, whilst others develop later in childhood. These findings will help doctors to provide the best dietary and management advice for children with food allergies. This study will also guide future research plans and could influence weaning recommendations for preventing food allergy._x000D_

Lay abstract: Background_x000D_ Approximately seven per cent of children in the UK will be affected by a food allergy by the age of 10 and this figure is increasing. Symptoms of food allergy include rash, swelling of the face and mouth, difficulty swallowing, shortness of breath, feeling or being sick and stomach cramps or diarrhoea. A severe allergic reaction (anaphylaxis) can be life-threatening. Food allergies cause a lot of worry for affected families and may mean that children miss out on parties and other social or educational activities. Avoiding specific foods can be both stressful and costly for families and there are also substantial costs to the NHS._x000D_ Rather than avoiding potential food allergens from birth, some studies have shown that early introduction of foods that may cause allergy actually reduces the risk of allergic reactions in the future. These researchers examined the effects of the early introduction of six common food allergens (peanut, egg, cow's milk, sesame, white fish and wheat), following the children between the ages of three months and three years (the EAT study). They found significant reductions in peanut and egg allergy in this group compared to those that followed standard weaning advice. In this new study, they want to follow up these children, now aged eight years, to determine the longer-term effects of the early introduction strategy._x000D_ _x000D_ The research project_x000D_ The 1,303 children who took part in the EAT study will be invited to participate in this follow on study, the Eat-On (Sensitisation) study). A skin prick test for each of the six food allergens will be carried out to determine whether the rate or pattern of allergic reactions in the children has changed between the ages of three and eight years. The children will also be tested for several other allergies and a full clinical evaluation to assess related allergic conditions such as asthma, eczema and allergic rhinitis will be carried out. The EAT-On study aims to find out whether the beneficial effects of early introduction of food allergens seen at three years of age are sustained over time. The study will also allow the team to investigate the natural history of food allergy in childhood - some allergies tend to develop early and are later outgrown, whilst others develop later in childhood. These findings will help doctors to provide the best dietary and management advice for children with food allergies. This study will also guide future research plans and could influence weaning recommendations for preventing food allergy._x000D_

Research activity codes: 3.3 NUTRITION AND CHEMOPREVENTION
Health categories: INFLAMMATORY AND IMMUNE SYSTEM