Overview
- A study published June 8 in JAMA Pediatrics compared two Australian population samples of about 7,200 one-year-olds and found overall egg allergy prevalence fell by roughly 17%, from just over 9% to 7.6%.
- The benefit was larger for babies with eczema, where diagnosed egg allergy dropped from 35% to 22% between the earlier and later cohorts.
- Researchers say the decline followed the 2016 Australasian guideline that advised introducing well-cooked egg and smooth peanut butter around the time solids start, and they report most parents adopted the advice.
- Experts explain the likely mechanism is oral tolerance from early ingestion versus sensitization through damaged skin, and they recommend age-appropriate introduction at about 4–6 months and regular feeding to maintain tolerance.
- The authors and clinicians caution that egg allergy remains common, some infants will still develop allergies despite following guidance, and more research is needed to find additional prevention strategies and monitor real-world impact.