Egg into an infant’s diet between 3 and 6 months of age reduces egg allergy risk

Objectives:
The timing of the introduction of egg to an infant's diet is of current interest, as new evidence raises questions regarding the benefit of delaying egg introduction. Therefore, this meta-analysis (systematic review) has been conducted.

Does early introduction of egg into an infant’s diet reduce risk of egg allergy?

Study design:
This review article included 6 RCTs with a total of 3,032 participants.
The RCTs compared early (between 3 and 6 months of age) egg introduction to no early introduction. The primary outcome was the development of egg allergy.

Results and conclusions:
The investigators found compared early (between 3 and 6 months of age) egg introduction to no early introduction, early introduction of egg significantly reduced risk of egg allergy with 40% [RR = 0.60, 95% CI = 0.44-0.82, p = 0.002, I2 = 23%, low to moderate level of evidence].

The investigators found the absolute risk reduction for a population with an incidence of egg allergy was 9.3% or 37 fewer cases [95% CI = 17-52] per 1,000 people.

The investigators found consumption of 4,000 mg/week of egg protein had a greater preventive effect than a higher dose.

The investigators concluded that introduction of egg into an infant’s diet between 3 and 6 months of age reduces risk of egg allergy, particularly for 4,000 mg/week of egg protein. Furthermore, the nature and dose of egg protein exposure may play a role. These findings should be addressed in the context of primary studies.

Original title:
Early Introduction of Egg and the Development of Egg Allergy in Children: A Systematic Review and Meta-Analysis by Al-Saud B and Sigurdardóttir ST.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/30184525

Additional information of El Mondo:
Find more information/studies on protein and pregnancy right here.