Early Food Introduction May Prevent Allergy早期引入食物可防过敏

A systematic review and meta-analysis suggested that early egg or peanut introduction to the infant diet was associated with lower risk of developing egg or peanut allergy. There was moderate-certainty evidence from 5 trials (1915 participants) that early egg introduction at 4 to 6 months was associated with reduced egg allergy (risk ratio [RR], 0.56). Absolute risk reduction for a population with 5.4% incidence of egg allergy was 24 cases per 1000 population. There was moderate-certainty evidence from 2 trials (1550 participants) that early peanut introduction at 4 to 11 months was associated with reduced peanut allergy (RR, 0.29). Absolute risk reduction for a population with 2.5% incidence of peanut allergy was 18 cases per 1000 population. There was low- to very low-certainty evidence that early fish introduction was associated with reduced allergic sensitization and rhinitis. There was high-certainty evidence that timing of gluten introduction was not associated with celiac disease risk, and timing of allergenic food introduction was not associated with other outcomes. Source: http://jama.jamanetwork.com/

早期引入食物可防过敏：一项系统回顾和荟萃分析表明，早期在婴儿食品中引入鸡蛋或花生与发生鸡蛋或花生过敏的风险较低有关。据来自5个试验（1915人参加）中等确定性的证据，在4至6个月龄早期引入鸡蛋与鸡蛋过敏风险降低（风险比0.56）相关。对鸡蛋过敏率5.4％的人群而言，每1000人绝对风险减少24例。据来自2个试验（1550人参加）中等确定性的证据，在4至11个月龄早期引入花生与花生过敏风险降低（风险比0.29）相关。对花生过敏率2.5％的人群而言，每1000人绝对风险减少18例。有低至非常低确定性的证据表明，早期引入鱼类与过敏和鼻炎减少有关。而高确定性的证据表明，面筋引入时机与麸质过敏症的风险无关，且过敏性食物引入时机与其他预后无关。来源：http://jama.jamanetwork.com/