The development of egg allergy is unaffected by maternal egg intake during neonatal period

Reference

Nagakura K, Sato S, Shinahara W, et al. Effect of maternal egg intake during the early neonatal period and risk of infant egg allergy at 12 months among breastfeeding mothers. A randomized clinical trial. JAMA Network Open 2023;6(7):e2322318

Synopsis

Early consumption of eggs, from ages 3 months to 6 months, may reduce the risk of the development of an egg allergy in infants at increased risk of atopic diseases. It remains uncertain, however, whether maternal egg consumption similarly affects the risk. These investigators identified otherwise healthy full-term neonates at high risk for developing food allergy, based on having at least 1 parent with a current medically diagnosed allergic disease (e.g., atopic dermatitis, asthma, food allergy, or allergic rhinitis/conjunctivitis). Eligible maternal-infant pairs (N = 380) randomly received assignment (uncertain allocation concealment) to either the maternal egg consumption (MEC) group, wherein the mother consumed 1 whole boiled egg daily on days 0 through 5 after delivery, or the maternal egg elimination (MEE) group, wherein the mother eliminated all eggs from her diet on days 0 through 5 after delivery. No dietary restrictions were imposed on either group after 5 days. The primary outcome of egg allergy at 12 months was defined as both a positive egg-specific IgE level and a positive oral food challenge. The individuals who assessed outcomes remained masked to treatment group assignments. Complete follow-up occurred for 96.6% of infants at 12 months. Using both intention-to-treat and per-protocol analyses, egg allergy development at 12 months occurred similarly in the MEC and MEE groups (9.3% vs 7.6%, respectively). Similarly, no group differences occurred in the development of milk or wheat allergies or eczema.