Early Consumption of Low-Allergenic Foods May Prevent Allergies
Early Consumption of Low-Allergenic Foods May Prevent Allergies
In developed countries, the incidence of allergic diseases among children is approximately 30% to 40%. Recent research indicates that the rising prevalence of allergic diseases is associated with lifestyles in developed nations.
The human digestive tract is considered the largest immune organ in the body. An average 70-year-old person will digest about 5 tons of protein in their lifetime. Unprocessed milk and standard infant formula contain more than 32 highly antigenic proteins. Normally, the immune system develops tolerance to these food proteins. However, in newborns whose immune systems are still immature, high levels of food proteins in standard formula may increase the risk of cow’s milk protein allergy, especially in infants with high-risk factors for allergies.
Currently, it is estimated that food allergies affect about 5% to 20% of children, with cow’s milk protein allergy being the primary cause in infants and young children. Among infants with high-risk factors for allergies, about 20% will later develop cow’s milk protein allergy. Similarly, about 50% of children with atopic dermatitis will go on to develop respiratory diseases, or their childhood allergies persist throughout life. Genetic factors also play a significant role in the development of allergic diseases; in children with two affected family members, the rate of allergy can reach 60% to 80%.
Since food allergies—especially cow’s milk protein allergy—are crucial in the onset of allergic diseases during childhood, avoiding allergenic exposure to food proteins in the first few months after birth is extremely important.
Exclusive breastfeeding for 4 to 6 months after birth, along with delaying the introduction of complementary foods, can effectively reduce the incidence of allergic diseases (particularly allergic dermatitis and gastrointestinal symptoms related to cow’s milk protein).