Australian research indicates that a shift in guidance to introduce egg into an infant’s diet within the first year of life has contributed to a measurable decline in egg allergy, with rates dropping by 17 per cent since updated feeding guidance was introduced in 2016.
The findings are based on analysis of more than 7,000 children across two population studies, providing the first clear evidence of a reduction at a national level following a shift in infant feeding advice.
Australia continues to record some of the highest rates of food allergy globally, affecting around one in ten infants. Egg allergy remains among the most common, although the decline has been particularly notable in higher‑risk groups, such as children with eczema, where prevalence fell from 35 per cent to 22 per cent.
The current guidance reflects a significant change from earlier recommendations, which advised delaying the introduction of allergenic foods. Parents are now encouraged to introduce well‑cooked egg and other common allergens such as peanut, dairy, fish, sesame, wheat and tree nuts soon after solids are introduced, typically around six months of age.
While the reduction is encouraging, allergies remain common and some children will still develop sensitivities despite following current advice, underscoring the need for ongoing research and prevention strategies.
Read the research in JAMA Pediatrics and additional reporting by the University of Queensland here.
