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 · 5 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Independent funding
Based on full-text disclosure statement.
Publication
- Published
- 2025-03-01 · Pediatr Allergy Immunol · vol. 36 · issue 3 · p. e70062
- Publisher
- Wiley
- Cited
- 10 citations · more than 97% of similar papers · 6.7× the field average
- Impact
- Top 10% most cited in its field
- References
- 55 works
- Access
- Open access (hybrid journal) · CC-BY-NC-ND
- Research areas
- Food Allergy and Anaphylaxis Research · Asthma and respiratory diseases · Pediatric health and respiratory diseases
- Keywords
- 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 authors
From ZA
- Regina Nakiranda · correspondingNorth-West University
- Linda MalanNorth-West University
- Hannah RicciNorth-West University
- Herculina Salome KrugerNorth-West University
- Arista NienaberNorth-West University
- Marina VisserNorth-West University
Abstract
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.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY-NC-ND).
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