Lots of queries arise when you're nurturing a newborn.
Many women worry about whether their diet during pregnancy or lactation might influence whether their baby develops a food allergy.
Experts have been attempting to solve this puzzle for numerous years now.
Exposure of an infant to food allergens during gestation and through breastfeeding is thought to be important Experts think this might enable the child to begin building beneficial immune reactions, allowing them to tolerate dietary food allergens down the line.
But to what degree this theory plays out, and whether a mother’s diet influences their child’s likelihood of developing food allergies, isn’t yet clear. Here’s what we know so far.
The study of food allergies
A food allergy happens when your body's defense mechanism reacts to a specific type of food as though it were dangerous to you.
In Australia, food items that often trigger allergic reactions Include eggs, dairy from cows, peanuts, tree nuts, sesame seeds, soybeans, wheat, fish, and other types of seafood (these may differ slightly between countries). Even though nearly any kind of food has the potential to trigger an allergic response.
For individuals with food allergies, reactions may manifest within minutes after consuming the allergenic food. symptoms can include puffy face, lips, or eyelids, raised red patches on the skin, nausea, difficulty breathing, and ongoing lightheadedness or fainting spells.
During pregnancy, food allergens might cross the placenta and can be identified in amniotic fluid ,, where the baby ingests them into their gastrointestinal tract.
Following birth, this procedure carries on as food allergens are transferred through breast milk To the infant's digestive system. Both of these routes result in early-life exposure to various foods.
It is believed that this aids in helping the baby’s developing immune system tolerate food allergens upon their introduction during solid feedings. Essentially, the immune system might recognize these foods as safe rather than triggering an allergic reaction.
In addition to food allergens, infants also obtain helpful antibodies from breast milk. The levels of food allergen-specific antibodies , potentially offering protection against allergies, have been observed at higher levels in infants whose mothers consumed greater amounts of foods such as eggs, peanuts, cow's milk, and wheat during early lactation.
Reduced amounts of these helpful antibodies circulating in the blood have been linked with an increased likelihood of infants acquiring food allergies.
Studies aim to address the query
Although science provides some insights into how a mother’s eating habits during pregnancy and lactation might affect her baby’s chances of developing a food allergy, we lack definitive proof regarding the ideal dietary approach to avoid such allergies.
Various research efforts have attempted to explore this issue, but results have been inconsistent Since these studies were conducted across various populations, dietary assessment methods varied, and researchers haven’t consistently controlled for additional elements that could affect both diet and the likelihood of developing a food allergy.
Ongoing studies aim to gain deeper insights into this topic. In an extensive Australian investigation, the PrEggNut Study is examining whether the quantity of eggs and peanuts consumed by expectant and nursing mothers influences their children's likelihood of developing allergies to these foods.
Over 2,100 expectant mothers were randomly allocated to consume varying quantities of eggs and peanuts from halfway through pregnancy up till their infants reached four months of age. The outcomes are anticipated for release next year.
Another Australian study, the Nuts For Babies Study is examining whether the quantity of peanuts and cashews consumed by mothers during lactation could decrease the likelihood of their children developing an allergy to these nuts.
The research project has just started and is currently seeking participation from 4,000 expectant mothers residing in either Western Australia or Victoria, specifically those intending to breastfeed their babies.
What's the recommendation at present then?
There are numerous additional elements, like genetic and environmental factors This could also influence the development of a baby’s immune system, such as how their immune cells react to food allergens. Additionally, there is much left to discover regarding what triggers allergies overall.
As we await the outcomes of the aforementioned studies, the current advice This suggests that mothers should not steer clear of typical allergenic foods during pregnancy and lactation periods (assuming they aren’t allergic to them themselves).
Current scientific evidence indicates that exposing infants to allergens might actually decrease their likelihood of developing allergies, contrary to increasing it.
As soon as the infant is prepared for consuming solids, we understand introducing peanuts and eggs Starting from about six months old reduces the likelihood of the child developing an allergy to these foods.
Incorporating other typical allergenic foods during the infant’s first year might also prove beneficial. although the evidence This is weaker than peanuts and eggs when comparing strengths.
After introducing these foods, continue to incorporate them into your baby's diet frequently , at minimum once per week, could potentially reduce their likelihood of developing an allergy to these foods.
Jennifer Koplin obtains research support from the National Health and Medical Research Council of Australia. Additionally, she serves as part of the Executive Committee for the National Allergy Centre of Excellence, receiving backing through governmental funds in Australia. She was also honored with a research prize from the Stallergenes Greer Foundation, directed towards her organization, related to work outside the scope of this discussion. Moreover, she acts as a co-researcher in the PrEeggNut project referenced within this piece.
Debbie Palmer obtains financial support for her research projects from the National Health and Medical Research Council and also benefits from a fellowship provided by the Stan Perron Charitable Foundation. As the principal chief investigator, she leads both the PrEggNut Study and the Nuts For Babies Study. Additionally, Debbie serves as the co-chair for the food allergy program at the National Allergy Centre of Excellence, an entity that receives backing through funds allocated by the Australian government.
Desalegn Markos Shifti receives support from the Centre for Food and Allergy Research, which is funded by the National Health and Medical Research Council through postdoctoral funding.
