Background Observational studies suggest that early regular ingestion of allergenic foods
might reduce the risk of food allergy. Objective We sought to determine whether early …

Background The ideal age to introduce egg into the infant diet has been debated for the past
2 decades in the context of rising rates of egg allergy. Objective We sought to determine …

Background Epidemiologic evidence suggests delayed introduction of egg might not protect
against egg allergy in infants at risk of allergic disease. Objective We sought to assess …

Background Evidence is accumulating that early consumption is more beneficial than is
delayed introduction as a strategy for primary prevention of food allergy. However, allergic …

BACKGROUND: Infant feeding guidelines have long recommended delaying introduction of
solids and allergenic foods to prevent allergy in high-risk infants, despite a paucity of …

Background There is a paucity of data examining the natural history of and risk factors for
egg allergy persistence, the most common IgE-mediated food allergy in infants. Objective …

Background Egg allergy is common and although resolution to uncooked egg has been
demonstrated, there is lack of evidence to guide reintroduction of well‐cooked egg …

BACKGROUND: Baked egg is tolerated by a majority of egg-allergic children. OBJECTIVE:
To characterize immunologic changes associated with ingestion of baked egg and evaluate …

Background There are few studies on the natural history of egg allergy, and most are single-
site and nonlongitudinal and have not identified early predictors of outcomes. Objective We …

Allergy to hen's egg is one of the most frequent food allergies in infants. The majority of egg
allergy is outgrown by the school-age years. 1 Until then, management consists of an …