Your baby “may be” more likely to have a food allergy if you have a family history of allergies, asthma or eczema. However having a family history does not guarantee they will be also allergic to foods.
So let me give you a little bit more information about what allergy is, the risk factors for allergies and some tips for when you’re introducing a potential allergen to your baby for the first time.
Allergy is defined as an immune reaction to an ingested food that results in clinical signs or symptoms.
The cause of food allergy is multifactorial and includes family history, environmental factors and the gut microbiome - there is no “one” cause. Australia has the highest rate of food allergy in the world, with one in 10 children in Australia diagnosed with a food allergy.
The link between food allergies and eczema is the strongest - with a child with eczema 11 times more likely to develop a peanut allergy that one who doesn't have eczema.
Children who have early onset eczema (before 3 months of age) and/or has difficult to control eczema have a higher risk of peanut allergy.
So here's a few tips for when you're introducing a potential allergen food to your child for the first time.
Download the “How to recognise an allergic reaction” PDF and stick to your fridge as a reference.
If you want to learn more about this, then I go into more detail on this topic and much more in my “Get it Right From Their First Bite” Program for introducing solids… so scroll down below this video and click on the link to find out more about the program.
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