Giving kids eggs at six months could reduce allergy risk: Study

A major study published in JAMA Paediatrics has found that introducing eggs to babies between six and eight months may significantly reduce the risk of developing egg allergies.

In Short

• Australian researchers tracked allergy rates after infant feeding advice changed nationwide
• Children with eczema saw a markedly bigger benefit than lower-risk infants
• Experts say early exposure helps the immune system recognise foods safely

For many years, parents were often advised to delay giving eggs and other allergenic foods to babies, especially if there was a family history of allergies. Doctors believed that avoiding these foods during infancy could lower the chances of allergic reactions later in life. However, new research suggests that this long-held belief may have been wrong.

A major study published in JAMA Paediatrics has found that introducing eggs to babies between six and eight months of age may significantly reduce the risk of developing egg allergies. Researchers observed a population-wide decline in egg allergy rates after infant feeding guidelines were changed to encourage earlier introduction of allergenic foods.

The study, conducted in Australia, is among the first to show that changes in feeding practices can lead to measurable improvements in allergy prevention across an entire population.

Experts say the findings strengthen growing evidence that early exposure to common allergenic foods helps train the immune system to tolerate them rather than react against them.

According to the research, egg allergy prevalence fell by more than 17 per cent after health authorities shifted recommendations from delaying egg introduction until one to three years of age to introducing eggs by around six months. The reduction was particularly notable among children with eczema, a group already known to have a higher risk of developing food allergies.

Children with eczema experienced a 17 per cent drop in allergy risk after the guideline changes. Among children without eczema or other major allergy risk factors, the decline was smaller, at around 2 per cent. Researchers believe this difference highlights the importance of early intervention among high-risk infants.

Scientists explain that the immune system develops rapidly during infancy. Introducing allergenic foods during this period may help the body recognise these foods as harmless. As a result, the immune system becomes more tolerant and is less likely to trigger an allergic reaction later in childhood.

SIX TO EIGHT MONTHS IDENTIFIED AS THE IDEAL WINDOW

The study suggests that the ideal time to introduce eggs is between six and eight months of age. This recommendation differs significantly from older advice that encouraged parents to wait until 10 months, one year, or even longer before offering eggs.

Health experts stress that early introduction should be done carefully. The eggs should always be fully cooked, as raw or partially cooked eggs can increase the risk of foodborne illness and may also trigger stronger allergic reactions. There is currently no evidence showing that one cooking method is better than another, as long as the egg is thoroughly cooked.

Parents are encouraged to start with small amounts. A common approach is to offer about half an egg yolk that has been mashed and mixed with water, breast milk, or formula to create a smooth texture. If the baby tolerates it well, the quantity can gradually be increased over the following one to two weeks.

For babies with eczema or a strong family history of food allergies, doctors often recommend a more gradual introduction. Since egg whites contain most of the proteins associated with allergic reactions, some healthcare professionals advise beginning with egg yolk before slowly introducing egg whites.

WARNING SIGNS PARENTS SHOULD WATCH FOR

Experts also recommend seeking medical advice before introducing eggs if close family members have severe food allergies. In such cases, a paediatrician or allergy specialist may help develop a personalised feeding plan to ensure the process is as safe as possible.

Parents should remain alert for signs of an allergic reaction when introducing any new food. Symptoms may include an itchy rash, redness around the mouth, swelling, vomiting, diarrhoea, stomach pain, or unusual irritability. In rare cases, severe reactions can affect breathing and require immediate medical attention.

The findings may also have implications beyond eggs. Researchers say the same principle of early immune exposure could apply to other common allergens, including peanuts, dairy products, sesame, and tree nuts. Although evidence for these foods is still developing, many experts now believe that introducing allergenic foods during infancy may help reduce allergy risks rather than increase them.

The study represents another shift in how doctors understand food allergies and infant nutrition. Instead of avoiding allergenic foods during early childhood, many health professionals now view timely exposure as a key tool for building long-term immune tolerance.

As research continues to reshape infant feeding recommendations, one message is becoming increasingly clear: introducing allergenic foods at the right time may help children develop healthier immune responses and reduce the likelihood of food allergies in the future. For parents, this could mean that a simple food such as a well-cooked egg may play an important role in supporting their child’s long-term health.

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