Study Finds That Introducing Some Foods to Infants Early Reduces Risks of Allergies
New research has shown that allowing infants to taste foods that contain wheat, milk, eggs and peanuts as early as the age of three months may decrease an infant’s risk of developing a food allergy. The study, which was led by Professor Karin C. Lødrup Carlsen of the Institute of Clinical Medicine at the University of Oslo, discovered that children who were introduced to these allergenic foods weren’t as likely to develop food allergies by the time they were three years old. For a long time now, the Norwegian Directorate of Health has advised that parents postpone introducing food to…
