Experts Advise Early Peanut Introduction to Reduce Allergy Risk
New research published in the journal *Pediatrics* indicates that infants who are introduced to peanut‑containing foods early in life have a 43 percent lower likelihood of developing a peanut allergy later on, a finding highlighted in a recent Washington Post report.
The study followed a cohort of more than 2,000 infants from diverse backgrounds, beginning at four months of age. Participants were divided into two groups: one that received age‑appropriate peanut products such as smooth peanut butter or peanut‑flavored cereals, and a control group that avoided peanuts until after the first year. Over a follow‑up period of three years, the researchers recorded allergy diagnoses confirmed by skin‑prick testing and clinical evaluation. The results showed a statistically significant reduction in allergy incidence among the early‑exposure group, aligning with earlier trials that suggested early introduction could promote immune tolerance.
Health officials and pediatric experts have taken note of the findings. Leading organizations, including the American Academy of Pediatrics and the National Institute of Allergy and Infectious Diseases, have previously updated their guidance to recommend that families consider introducing peanuts between four and six months, provided the child has no known severe eczema or existing food allergies. Experts caution that introductions should be gradual, using small, age‑appropriate portions, and that parents should consult with their pediatrician before starting, especially if the child has a history of allergic reactions.
Looking ahead, researchers plan to explore the optimal timing and dosage for peanut introduction, as well as its effects on other common food allergens. In the meantime, clinicians are urged to incorporate the new evidence into routine well‑child visits, offering tailored advice to parents. By adopting an early, supervised exposure strategy, families may reduce the risk of peanut allergy and contribute to broader public‑health efforts aimed at lowering the prevalence of food‑related anaphylaxis.
