Results from a study sponsored by the Egg Nutrition Center were recently presented at the 2021 Annual Meeting of the American College of Allergy, Asthma and Immunology (AAAI) . This study provided evidence that introduction of eggs into diets is associated with a decreased incidence of egg allergy. Researchers determined that children who did not consume eggs by 12 months of age were more likely to demonstrate egg allergy when they turned 6 years old.

Dr. Xiaozhong Wen of the University of Buffalo School of Medicine, the lead researcher on the study, stated “Current evidence suggests that early introduction of eggs during infancy, followed by consistent and frequent feedings, seems protective against development of egg allergy.” 

This research adds further scientific support to the recommendation in the 2020 Dietary Guidelines for Americans that eggs are a fundamental first food for infants and toddlers to reduce the risk of egg allergy.