A comprehensive meta-analysis published in Pediatric Allergy and Immunology has uncovered surprising variations in egg allergy rates across different regions. Researchers analyzed data from 50 studies involving over 500,000 children worldwide, finding that egg allergy prevalence ranged from 0.5% in some Asian countries to nearly 4% in Australia and Western Europe.
One of the most intriguing findings was the lower incidence of egg allergy in regions where eggs are introduced earlier in infancy. In Japan, for example, where eggs are commonly given to babies as young as six months, the allergy rate was just 0.6%. In contrast, countries with delayed introduction (around 12 months or later) had significantly higher rates. This supports the growing consensus that early allergen exposure may reduce allergy risk, aligning with previous findings on peanut allergy prevention.
However, the study also highlighted exceptions. Some regions with early egg introduction still had moderate allergy rates, suggesting that other factors—such as genetics, maternal diet during pregnancy, or environmental influences—play a role. Additionally, cooking methods may matter; in many Asian cultures, eggs are thoroughly cooked before being given to infants, whereas Western countries often introduce lightly cooked or raw eggs later.
These findings could influence global dietary guidelines for infants, encouraging earlier and more strategic egg introduction. The study’s lead researcher, Dr. Sofia Hernandez, called for more targeted public health campaigns to educate parents on safe early feeding practices.
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