Early oral introduction of potentially allergenic foods in high-risk infants has been identified as one way to encourage immune tolerance. Infants are considered high-risk if they have a personal history or parent/sibling with an atopic condition (e.g., food allergy, eczema, asthma, allergic rhinitis).[1]
A 2023 meta-analysis of randomized controlled trials found high-certainty evidence that introducing egg into the diet between 3 and 6 months was associated with a reduced risk of egg allergy. They calculated that early introduction could result in 16 fewer allergy cases per 1,000 people, assuming an egg allergy prevalence of 4%.[2]
Currently, the Canadian Pediatric Society, the American Academy of Pediatrics, and The European Society for Pediatric Gastroenterology, Hepatology, and Nutrition recommend waiting until 4 months before introducing solid foods to ensure physiological readiness.[3][4] When introducing egg, cooked egg is recommended over pasteurized raw egg, and once introduced, the food should be given regularly (a few times a week) to maintain tolerance.[1]