According to researchers at the American University of Buffalo in New York, feeding white infants can reduce the risk of developing an “egg allergy” at later ages.
The researchers studied the data of more than 2,200 children from birth to the age of six, where they were briefed on their eating habits and sensitivity to eggs.
The study, whose results were published on the Food Allergy Research website, found that 0.6 percent of research participants reported an “egg allergy” in their one-year-old children.
The researchers reported that children with “egg allergy” at ages 1 and 6 ate fewer eggs at 5, 6, 7 and 10 months of age than those without this type of allergy.
“Egg allergy is the second most common food allergy worldwide,” lead researcher Xiuzong Wen was quoted by UPI news agency as commenting on the study.
“Current evidence suggests that early introduction of eggs during infancy, followed by frequent feedings, appears to be protective against the development of egg allergy. We are still studying the optimal timing of introducing eggs into the infant’s diet and the frequency of feeding.”