Experts Report Progress in Food Allergy Prevention and Diet Restrictions

Progress has been made in food allergy prevention and management according to investigators presenting the latest research at the Annual Meeting of the American College of Allergy, Asthma and Immunology (ACAAI) in Dallas. Important research findings may impact diet restrictions of food allergic patients.

According to Robert A. Wood, M.D., professor of pediatrics and international health director, pediatric allergy and immunology at Johns Hopkins University School of Medicine, research has determined a possible role for allergy prevention strategies.

These approaches include maternal food avoidance in pregnancy, breast feeding, maternal food avoidance while breast feeding, use of hypoallergenic formulas, delayed introduction of allergenic foods and probiotics.

“A review of 18 studies demonstrates a significant protective effect of exclusive breastfeeding for at least three months for children with high risk for atopy (genetic tendency to develop allergic diseases) against the development of atopic dermatitis and early childhood asthma-like symptoms,” he said.

In addition, Dr. Wood has the following recommendations for children at high risk of allergic diseases:

• Avoidance of peanut and tree nuts in pregnancy and while breast feeding

• Supplement breast feeding with a hypoallergenic formula (extensively or partially hydrolyzed)

• Delay solid foods until age six months

• Delay introduction of milk and egg until age 1 and peanut and tree nuts until age 3

• Early intervention when signs of food allergy appear (secondary prevention).

An estimated 6 percent to 8 percent of young children and 4 percent of adults have food allergy. The most common food allergens in infants and young children are cow’s milk, hen’s egg, peanut (a legume), tree nuts (walnut, hazelnut, Brazil nut, and pecan), soybeans and wheat. Although sensitivity to most allergens is lost in late childhood, allergy to peanut, tree nut and seafood is likely to continue throughout the patient’s life. Only approximately 20 percent of children with peanut allergy lose their sensitivity. The most common foods causing allergy in adults are peanuts, tree nuts, fish, crustaceans, mollusks, fruits and vegetables.

Food Allergy Management

Currently, there is no treatment for food allergies, so allergic individuals must strictly avoid the offending food and its products, and be aware of possible cross-reactivity.

“Allergists-immunologists recognize the need to balance the nutritional impact, cost and likely benefits of diet restrictions,” said Dr. Wood. “The most ideal primary prevention tactic may be too difficult for the patient to implement.”

In his presentation titled “You Can have Allergy to Food & Eat It Too,” Sami Bahna, M.D., Dr.PH., professor of pediatrics and medicine, and chief of allergy and immunology, Louisiana State University, Shreveport, La., discussed the impact research studies have on dietary restrictions.