Food allergy prevention by early introduction

Purpose of review Food allergy prevalence has increased substantially over the past two decades, particularly for peanut and egg, with significant clinical and psychosocial consequences. Earlier recommendations advocating delayed allergen introduction lacked supporting evidence and may have contributed to this trend. This review summarizes current evidence supporting early allergen introduction for primary prevention. Recent findings Recent advances in immunology demonstrate that oral tolerance is an active process promoted by early gastrointestinal exposure during a critical window in infancy. The dual-allergen exposure hypothesis suggests that impaired skin barrier exposure leads to sensitization, whereas early oral intake induces tolerance. Randomized controlled trials have transformed the field: the LEAP study showed a marked reduction in peanut allergy, and trials such as PETIT demonstrated benefit for heated egg. Meta-analyses confirm high-certainty evidence for peanut and egg, with emerging but less robust data for other allergens. Summary Early allergen introduction is now a key strategy for food allergy prevention, with important implications for clinical practice and guideline development. Implementation requires attention to safety, appropriate food forms, and local context. Future research should address optimal dosing, duration, and applicability across diverse populations.