EGG allergy (EA) is one of the most common food allergies in children, alongside cow’s milk allergy (CMA) and atopic dermatitis (AD). Emerging research suggests that early and consistent exposure to food allergens, along with specific cooking methods, may influence the development of tolerance. This study aimed to determine whether the introduction of baked eggs at 4–6 months of age, maintained daily for six months, could prevent EA.
A controlled, randomised clinical trial was conducted between February 2019 and November 2023. Infants under six months of age, including those with CMA and/or AD but with no prior egg consumption, were enrolled. Baseline allergy assessments, including skin prick tests (SPT), specific immunoglobulin E (sIgE) tests, basophil activation tests (BAT), and oral food challenges (OFC) with baked eggs, were performed at the start of the study (T0).
Patients were categorised into two groups: Group A, who did not tolerate baked eggs and were placed on an egg-free diet, and Group B, who tolerated baked eggs. Group B was further divided into two subgroups—B1, who consumed baked eggs daily, and B2, who avoided eggs. At six months (T1), an OFC with hard-boiled egg was performed to assess tolerance development.
A total of 27 children participated in the study. Among those who consumed baked eggs daily for six months, all tolerated hard-boiled eggs, while only 47.4% of those on an egg-free diet developed tolerance (P = 0.012). Additionally, sIgE, SPT, and BAT were effective in distinguishing tolerant from non-tolerant patients.
These findings support the hypothesis that early and consistent introduction of baked eggs may promote egg tolerance, offering a potential strategy to prevent EA in high-risk infants.
Reference
Gil CR et al. Tolerance to cooked egg in infants with risk factors for egg allergy after early introduction of baked egg. Allergol Immunopathol (Madr). 2025;53(2):59-66.
