The prevalence of food allergy (FA) in children has been steadily increased, especially in developed countries, where it reaches 3-6%, with serious implications for patientsâ quality of life and significant burden on public health. However, food tolerance mechanisms remain largely unknown and the complex interactions between the immune system and environmental factors dare any preventive measures against allergic diseases. In the last decades, various strategies of complementary feeding have been proposed to prevent FA and international guidelines changed their schemes from a delayed introduction to an early weaning. Generally, all foods, including allergenic foods, should be introduced at 4-6 months of age and within the first year of life both in infants at risk for allergy and not at risk. In countries with high peanut consumption it is recommended to introduce peanut within 4-6 months in case of severe eczema and/or egg allergy, within 6 months in case of mild-moderate eczema, according to family habits.
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