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Age at the introduction of solid foods during the first year and allergic sensitization at age 5 years.

https://arctichealth.org/en/permalink/ahliterature146877
Source
Pediatrics. 2010 Jan;125(1):50-9
Publication Type
Article
Date
Jan-2010
Author
Bright I Nwaru
Maijaliisa Erkkola
Suvi Ahonen
Minna Kaila
Anna-Maija Haapala
Carina Kronberg-Kippilä
Raili Salmelin
Riitta Veijola
Jorma Ilonen
Olli Simell
Mikael Knip
Suvi M Virtanen
Author Affiliation
Tampere School of Public Health, University of Tampere, Finland. bright.nwaru@uta.fi
Source
Pediatrics. 2010 Jan;125(1):50-9
Date
Jan-2010
Language
English
Publication Type
Article
Keywords
Age Factors
Breast Feeding
Cohort Studies
Confidence Intervals
Female
Finland
Follow-Up Studies
Food Hypersensitivity - immunology - prevention & control
Humans
Immunization
Immunoglobulin E - analysis - immunology
Infant
Infant Food
Infant, Newborn
Logistic Models
Male
Nutritional Requirements
Odds Ratio
Probability
Prospective Studies
Respiratory Hypersensitivity - immunology - prevention & control
Risk assessment
Time Factors
Abstract
The goal was to examine the relationship between age at the introduction of solid foods during the first year of life and allergic sensitization in 5-year-old children.
We analyzed data from the Finnish Type 1 Diabetes Prediction and Prevention nutrition study, a prospective, birth cohort study. We studied 994 children with HLA-conferred susceptibility to type 1 diabetes mellitus for whom information on breastfeeding, age at the introduction of solid foods, and allergen-specific immunoglobulin E levels at 5 years was available. The association between age at the introduction of solid foods and allergic sensitization was analyzed by using logistic regression.
The median duration of exclusive breastfeeding was 1.8 months (range: 0-10 months). After adjustment for potential confounders, late introduction of potatoes (>4 months), oats (>5 months), rye (>7 months), wheat (>6 months), meat (>5.5 months), fish (>8.2 months), and eggs (>10.5 months) was significantly directly associated with sensitization to food allergens. Late introduction of potatoes, rye, meat, and fish was significantly associated with sensitization to any inhalant allergen. In models that included all solid foods that were significantly related to the end points, eggs, oats, and wheat remained the most important foods related to sensitization to food allergens, whereas potatoes and fish were the most important foods associated with inhalant allergic sensitization. We found no evidence of reverse causality, taking into account parental allergic rhinitis and asthma.
Late introduction of solid foods was associated with increased risk of allergic sensitization to food and inhalant allergens.
PubMed ID
19969611 View in PubMed
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