The Australasian Society of Clinical Immunology and Allergy (ASCIA) has released updated infant feeding guidelines, reaffirming the importance of early allergen introduction in reducing food allergy risk.
While the shift toward introducing allergenic foods in infancy is not new, the updated guidance reflects the first formal update since 2016. A review of the guideline began in 2024, alongside expert consensus across leading Australian and New Zealand organisations. The result is a clearer, more practical framework for families and health professionals.
ASCIA now recommends introducing solid foods when infants show developmental readiness, typically around six months, but not before four. Crucially, common allergens such as well-cooked egg and peanut should be included soon after solids begin, rather than delayed. Other allergens commonly eaten by the family should also be offered, and once introduced, should be given regularly (around once a week) to help maintain tolerance.
The guidance also provides reassurance on areas that often cause concern to parents and caregivers. Breastfeeding continues to be encouraged, without the need for maternal dietary restrictions. Specialised infant formulas, including hydrolysed or soy-based products, are not recommended for allergy prevention. Importantly, mild contact reactions, such as redness around the mouth, are not usually a sign of true allergy and should not automatically lead to future avoidance of that food.
The updated guideline reinforces a growing consensus that timely, consistent exposure — rather than avoidance — is central to food allergy prevention, with important implications for both families and healthcare advice.
Reference: Vale, S.L., et al. (2026) ‘ASCIA guideline: Infant feeding for food allergy prevention’, Clinical & Experimental Allergy, 56(4), pp. 319–329. DOI: 10.1111/cea.70217. Available with Open Access here.
