Daily egg intake may reduce sensitisation to common allergenic foods among six- to nine-month-old south African infants: A randomized controlled trial
Nakiranda R, Malan L, Ricci H, Kruger HS, Nienaber A, Visser M, Cooke C, Ricci C, Faber M, Smuts CM
Pediatric allergy and immunology : official publication of the European Society of Pediatric Allergy and Immunology · 6 citas
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Quién lo pagó
- Financiación
- Financiación independiente
Según la declaración de financiación del texto completo.
Publicación
- Publicado
- 2025-03-01 · Pediatr Allergy Immunol · vol. 36 · número 3 · pág. e70062
- Editorial
- Wiley
- Citado
- 10 citas · más que el 97% de estudios similares · 6.7× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 55 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC-ND
- Áreas de investigación
- Food Allergy and Anaphylaxis Research · Asthma and respiratory diseases · Pediatric health and respiratory diseases
- Palabras clave
- Medicine, Egg allergy, Sensitization, Allergy, Randomized controlled trial, Food allergy, Incidence (geometry), Polyunsaturated fatty acid, Internal medicine, Pediatrics, Immunology, Fatty acid, Biology
- MeSH
- humans, food hypersensitivity, egg hypersensitivity, fatty acids, allergens, skin tests, eggs, infant, south africa, female, male
10 autores
- Regina Nakiranda🇿🇦 · autor de correspondenciaNorth-West University
- Linda Malan🇿🇦North-West University
- Hannah Ricci🇿🇦North-West University
- Herculina Salome Kruger🇿🇦North-West University
- Arista Nienaber🇿🇦North-West University
- Marina Visser🇿🇦North-West University
- Cecile Cooke🇿🇦North-West University
- Cristian Ricci🇿🇦North-West University
- Mieke Faber🇿🇦South African Medical Research Council; North-West University
- Cornelius Mattheus Smuts🇿🇦North-West University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
This study aimed to investigate sensitization to eggs and other common allergenic foods, allergic symptoms, and fatty acid status among infants after introducing daily eggs as a complementary food for 6 months.
Methods
This secondary analysis used data from a randomized controlled trial of 500 infants aged 6-9 months in Jouberton, South Africa, who were randomly assigned to receive one egg daily, n = 250 (treatment) or no egg, n = 250 (control) for 6 months. Clinical allergy symptoms were assessed with the Childhood Allergy and Immunology Research questionnaire. Infants were tested with a skin prick test for egg sensitization at baseline and at the end of the study for additional food allergens. The fatty acid composition was analyzed in whole blood at the endpoint.
Results
At the endpoint, egg sensitization was 1.9% in the egg intervention group and 2.0% in the control group (aOR 0.936 [95% CI 0.229, 3.822]; p = .926) and all foods sensitization was 7.5% in the egg intervention group and 12.9% in the control group (aOR 0.515 [0.264, 1.005]; p = .052). There were no reported acute egg-related allergy symptoms at baseline and midpoint in the two groups. The incidence of allergic disease during the study was 7.5% in the egg intervention group and 13.4% in the control group (aOR = 0.545 [95% CI: 0.283, 1.048]; p = .069). The total and long-chain polyunsaturated fatty acid omega-6/omega-3 ratios were higher in the intervention group (β = .173 [0.291, 2.898], p = .021 and β = .198 [0.149, 0.902], p = .007) with no effect on omega-3 fatty acid composition.
Conclusion
Complementary feeding with daily eggs may reduce overall allergic sensitization to common allergenic foods.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC-ND).
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