Late introduction of solids into infants’ diets may increase the risk of food allergy development

• Published in: BMC Pediatrics
• Main Authors: Anna Hicke-Roberts, Göran Wennergren, Bill Hesselmar
• Format: Article in Journal/Newspaper
• Language: English
• Published: BMC 2020
• Subjects: Epidemiology; Child; Food allergy; Food intolerance; Risk factors; Pediatrics; RJ1-570; Kiruna; Northern Sweden
• Online Access: https://doi.org/10.1186/s12887-020-02158-x; https://doaj.org/article/b0b75990611b4c269cff392fc617551d

Abstract Background This study investigated risk factors associated with food allergy or food intolerance among school children in two Swedish towns. Methods Questionnaires were used to collect data on self-reported food allergy or intolerance (SRFA) in children aged 7–8 years from Mölndal in southwestern Sweden and Kiruna in northern Sweden. It included questions about specific food allergy or intolerance to cows’ milk, hens’ eggs, fish, peanuts, tree nuts, and cereals and also age of onset, type of symptoms and age of cessation. Information was also gathered on family allergy history, dietary habits, and certain lifestyle aspects. Results Of 1838 questionnaires distributed, 1029 were returned: 717/1354 (53%) from Mölndal and 312/484 (64%) from Kiruna. The cumulative incidence of SRFA was 19.6% with a significantly higher cumulative incidence in Kiruna (28.5%) than in Mölndal (15.7%), P < .001. Solids were introduced at a later age in Kiruna. Introduction of solids into a child’s diet from the age of 7 months or later, and maternal history of allergic disease, were both risk factors associated with a higher risk of food allergy or intolerance. Conclusion Late introduction of solids into an infant’s diet may be one risk factor for developing food allergy or intolerance. Later introduction of solids in Kiruna may be one explanation for the higher cumulative incidence of SRFA in that region.