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Food allergies are particularly common among children and young adults. A French epidemiological study that examined the eating habits of 6,662 infants and children has confirmed a strong connection between delayed introduction of food diversity and the risk of allergies.
In this epidemiological study, scientists discovered that only 62% of children began diversifying their diet within the recommended timeframe, which is between 4 and 6 months of age.
According to the French National Institute of Health and Medical Research (Inserm), around 25 to 30% of the population is allergic to something. While certain factors that increase the likelihood of developing allergies, such as genetic predispositions, are unmodifiable, there are other factors that can be influenced to mitigate the risks of allergic diseases, such as avoiding active and passive smoking or modifying specific dietary practices.
Early-life habits, as highlighted by a French epidemiological study conducted by the French National Institute for Agricultural Research (INRAE) and the Center for Research in Epidemiology and Statistics (CRESS) and published in the journal Allergy, demonstrate a connection between delayed introduction of food diversity and the risk of developing allergic conditions before the age of 5.5 years.
Over 6,000 children of various ages were monitored The French Longitudinal Study of Children (ELFE) is a large national cohort dedicated to tracking children’s development. According to the ELFE website, it “examines multiple aspects of their lives from the perspectives of social sciences, health, and the environment.” For their study, scientists analyzed the dietary practices of 6,662 children aged 3 months to 5.5 years. This included the age at which complementary foods were introduced, dietary diversity, and the introduction of major food allergens. Additionally, parents reported allergic conditions (food allergies, asthma, rhinoconjunctivitis, etc.) at 2 months, 1 year, 2 years, 3.5 years, and 5.5 years.
Avoiding Delay in Introducing Major Food Allergens According to current guidelines, solid and liquid foods other than breast milk or infant formula should not be introduced before 4 months. However, they should also not be delayed beyond 6 months. The results of the INRAE study support these guidelines by demonstrating that late food diversification (beyond 6 months) is linked to a significantly higher risk of developing food allergies.
Furthermore, scientists observed that a lack of dietary diversity in infants significantly increases the risk of developing asthma. Finally, introducing fewer than two major allergenic foods, such as dairy products, hen’s eggs, meat, and fish, before 10 months raises the likelihood of developing rhinoconjunctivitis and severe food allergies. Notably, at least two major allergens have not been introduced into the diets of 1 in 10 children by the age of 10 months. These same children face a twofold higher risk of developing a food allergy before the age of 5.5 years compared to those for whom all four considered allergens were introduced before the age of 10 months.
This study underscores the importance of introducing dietary diversity to infants as early as 4 months to prevent the development of food allergies, asthma, and rhinoconjunctivitis. Based on their findings, scientists urge an update to the early dietary practice recommendations from Santé publique France (the French Public Health Agency) and French pediatric societies.
Understanding the Mechanics of Allergic Reactions
An allergic reaction is triggered by exposure to an allergen. This response is characterized by an exaggerated immune reaction—molecular and cellular escalation—that is not typically warranted. The immune system contains specialized antibodies called immunoglobulins E (IgE), which are associated with allergies but are also involved in asthma and parasitic infection responses.
When IgE encounters an allergen, it prompts an inflammatory reaction, as if the body were fighting off a foreign pathogenic agent. IgE antibodies are predominantly found in mucous membranes, which explains the classic allergy symptoms affecting the nose, lungs, throat, sinuses, ears, stomach lining, and skin. The severity of an allergy often correlates with the strength of the inflammatory response it triggers.
