A study conducted by researchers from McMaster University in Canada has revealed unconventional risk factors that may increase the likelihood of children developing food allergies during their early years.
Researchers analyzed data from approximately 2.8 million children worldwide, compiled from 19 scientific studies on health and allergies. They found that food allergies in children are not caused by a single factor, but rather by a combination of genetic factors, skin conditions, environmental factors, and gut microbiota. Around 5% of children develop food allergies by the age of six.
Key findings of the study included:
• Eczema: Having eczema during the first year of life is the strongest risk factor for developing food allergies later in life.
• Family history: A child is more likely to develop a food allergy if their parents or siblings have this type of allergy.
• Timing of introducing allergenic foods: Researchers found that children who delay trying allergenic foods, such as peanuts, eggs, and tree nuts, are more than twice as likely to develop an allergy if they consume peanuts after the age of one.
• Antibiotics: The use of antibiotics during the first month of a child's life is associated with an increased risk of allergies. Researchers believe this is due to the effect of these drugs on the balance of beneficial bacteria in the gut.
The findings also refuted some common beliefs about food allergies in children, confirming that low birth weight, partial breastfeeding, the mother's diet, and maternal stress during pregnancy do not increase the risk of a child developing a food allergy.
Researchers believe these results will help in the early detection of children most at risk of food allergies and in the development of more precise and effective preventative measures.
