For parents of infants, allergen “starter packs” are marketed as a way to simplify the early introduction of allergenic foods, offering sachets of powdered allergens. However, concerns have been raised by paediatric allergy experts about whether these products truly make the process easier and safer.
Research trials have shown that among infants, consuming 2-6 grams of potentially allergenic protein per week, can have a beneficial effect in reducing food allergy risk. The amount of protein in commercial starter pack sachets varies by brand and food type, meaning parents still need to calculate how much to give their child to reach the recommended intake. There is also a risk that children may tolerate the powder but react to the solid food later. A clinical trial in the United States is currently underway, comparing the effectiveness of starter kits to solid foods.
Professional bodies such as the Australasian Society of Clinical Immunology and Allergy (ASCIA) have expressed additional concerns about egg powders in starter kits being from undercooked or raw egg, increasing the risk of allergic reactions compared to well-cooked egg that is usually consumed in solid food products.
In Australia, allergen kits are regulated as food products under the Australia New Zealand Food Standards Code, but enforcement is managed by state and territory agencies. The code does not allow high-level health claims about allergy prevention. Experts agree that the most important factor in reducing allergy risk is maintaining regular exposure to allergens over time, rather than relying on occasional use of starter packs. Occasional exposure can actually increase the risk of allergies.
For the article source and more information, see the ABC website.
