Food allergies in infants

Food Allergy in Infants: A Guide for Parents

Food allergy is an immune reaction to proteins found in foods. In infants this condition is especially common due to the immaturity of the digestive system and the immune system. It is important to distinguish true allergy from food intolerance, such as lactose deficiency, which does not involve the immune system.

How do allergens reach the infant?

• Through breast milk: Proteins from the mother's diet can pass into breast milk. In allergy‑prone infants the immune system may react to these foreign proteins.
• With the start of complementary feeding: When the child begins eating solid foods, their body comes into direct contact with potential allergens.

Most common allergens and symptoms

Although any food can trigger a reaction, the most frequent culprits are cow's milk protein, eggs, soy, wheat and nuts. Symptoms can be varied:

• Skin: Eczema, hives, lip swelling.
• Gastrointestinal: vomiting, diarrhea (often with mucus or blood), severe colic.
• Respiratory: Runny nose, cough, wheezing.

Modern approach to prevention

It was previously thought that allergenic foods should be introduced as late as possible. Modern research has shown the opposite: early introduction of potential allergens (at 4–6 months of age) significantly reduces the risk of developing allergy. How to do this safely is explained in detail in our blog "How to Introduce Allergens: A Modern Approach".