盡早引入食物可降低兒童食物過敏的風險

Infants who were given a taste of peanut, milk, wheat and egg from the age of three months had a lower risk of developing a food allergy at the age of three years than controls, reports a study by researchers from Karolinska Institutet in Sweden and the University of Oslo in Norway published in The Lancet.

瑞典卡羅林斯卡研究所和挪威奧斯陸大學的研究人員在《柳葉刀》雜志上發(fā)表的一項研究報告稱，在三個月大的時候就嘗過花生、牛奶、小麥和雞蛋的嬰兒在三歲時發(fā)生食物過敏的風險比對照組低。

Food allergies that can cause anywhere from mild to acute, life-threatening allergic reactions affect 2–5 percent of all children. Some studies have indicated that early introduction of allergenic foods, such as peanuts and egg, can reduce the risk of food allergies in susceptible children. However, evidence that it could be effective in children in general has been lacking.

食物過敏可以引起任何地方、從輕微到嚴重、甚至危及生命，有2%-5%的兒童有過過敏反應。有研究表明，早期引入易過敏的食物，如花生和雞蛋，可以降低易感兒童食物過敏的風險。然而，缺乏證據(jù)表明它對兒童普遍有效。

Working under the PreventADALL study, researchers at Karolinska Institutet, the University of Oslo, Karolinska University Hospital in Stockholm (Sweden), Oslo University Hospital and Östfold Hospital Trust (Norway), have now examined if the risk of food allergy at the age of three years can be mitigated if children are given regular small portions of food containing peanut, milk and egg from the age of three months.

在PreventADALL研究下，卡羅琳斯卡研究所、奧斯陸大學、斯德哥爾摩卡羅琳斯卡大學醫(yī)院(瑞典)、奧斯陸大學醫(yī)院和奧斯特福德醫(yī)院信托基金會(挪威)的研究人員現(xiàn)在已經(jīng)研究了如果孩子在3個月大的時候定期吃少量含有花生、牛奶和雞蛋的食物，三歲時食物過敏的風險是否可以減輕。

The results show that children who received early tastes had a 1.1 percent risk of developing an allergic reaction to one of the introduced foods by the age of three, compared to a 2.6 percent risk among children who did not have early food introduction.

結果表明，在三歲之前，早期品嘗食物的兒童對其中一種引入的食物產(chǎn)生過敏反應的風險為1.1%，而在沒有早期引入食物的兒童中，這一風險為2.6%。