Add peanuts to infants’ diet, scientists say
More people are experiencing severe food allergies than ever before, writes Matthew Smith ,a senior lecturer in history at the University of Strathclyde.
WELLINGTON: Scientists are recommending adding eggs and peanuts to infants’ diets in the first year of life to help prevent allergies.
New guidelines by the Australasian Society of Clinical Immunology and Allergy suggests making the addition after four months of age.
Lead author of the guidelines published in The Medical Journal of Australia, Preeti Joshi, said food allergy had been becoming increasingly common globally and rates in Australia were among the highest in the world.
‘‘There is an urgent need to prevent food allergy as there is no current cure. As such, any measures which have proven efficacy in primary prevention should be given significant consideration in public health policy,’’ she said.
ASCIA published the guidelines in 2016, and made additions first in 2017 and again in 2018.
In its most recent recommendations, Dr Joshi and her colleagues said while previous recommendations had been to avoid certain allergenic foods during early childhood, studies had found little reason for that.
‘‘During the 2000s, multiple cohort studies reported finding no evidence that delayed introduction of allergenic foods was associated with reduced rates of food allergy.
‘‘In 2008 a crosssectional study reported that the prevalence of peanut allergy was 10fold higher among children in the UK (where infant peanut avoidance was recommended) compared with Israeli children of similar ancestry (where peanut is usually introduced at around 67 months)’’, the authors wrote.
Dr Joshi said there was now ‘‘moderate’’ evidence that regular peanut intake before 12 months of age could reduce the risk of developing a peanut allergy.
A trial of 640 children between 4 and 11 months of age with severe eczema, egg allergy or both, found those who avoided peanutcontaining foods were more likely to develop peanut allergies than those who did not.
‘‘The guidelines recommend that parents should introduce peanut before 12 months (but not before 4 months) and suggest discussing how to do this with the child’s doctor.
‘‘It is somewhat reassuring that there have been no reports of fatalities to peanut under 12 months of age anywhere in the world, even in countries that have practised early introduction of peanut (e.g., Israel) for many years.’’ — RNZ
THE recent inquest into the death of Natasha EdnanLaperouse (15) from anaphylaxis after eating a baguette she was unaware contained sesame, could lead to a change in labelling legislation in the United Kingdom.
Indeed, a recent investigation found undeclared allergens were present in a quarter of foods sampled. But a more fundamental issue needs to be addressed: why are more people experiencing severe food allergies than ever before?
As I explain in Another Person’s Poison: A History of Food Allergy, strange reactions to food have long been known.
The Ancient Greek physician Hippocrates (circa 460BC370BC) described such reactions to various foods, including cheese. Strawberries caused Richard III to break out into hives. It is said he once sneakily consumed ‘‘a messe of strauberies’’, and then blamed his reaction on witchcraft orchestrated by one of his opponents, who was summarily beheaded.
By the time Austrian physician Clemens von Pirquet coined the term ‘‘allergy’’ in 1906, many believed food could trigger skin problems, asthma, gastrointestinal distress and even mental disorders.
In the 1930s, food allergy emerged as a distinctive subcategory of allergy. But it was also highly controversial. Although it was easy to identify the food at fault in anaphylactic reactions, such as the one that killed Natasha EdnanLaperouse, these sudden reactions were rare.
Food allergists tended to focus instead on patients whose reactions were delayed, occurring up to 48 hours after eating the suspected food and, so, much more difficult to diagnose.
These reactions were typified by symptoms such as eczema, diarrhoea, asthma, migraine and psychiatric problems, including depression and hyperactivity.
Many doctors, however, doubted the claims of food allergists that food allergy was responsible for much undiagnosed chronic illness.
In fact, some were so unconvinced they would refer patients complaining of chronic food allergy to psychiatrists, believing their symptoms were psychosomatic. The heated debates that would emerge during the postwar period about the prevalence of food allergy distracted researchers from investigating the root causes of the condition. Enter the peanut.
In the early 1980s, food allergy became a marginalised topic within medicine. Then, a new phenomenon emerged that forced doctors to take it seriously: peanut allergy.
In 1988, an article in the Canadian Medical Association Journal described the case of a 24yearold woman who died after eating a biscuit that contained peanut oil.
Although one or two similar stories had been reported previously in newspapers, this was the first report made in a medical journal. It would not be the last.
By the 1990s, peanut allergy fatalities were commonplace. According to US charity Food Allergy Research and Education (Fare), rates of peanut and tree nut allergy tripled between 1997 and 2008 among American children.
As a result, food allergy became associated with these severe, potentially fatal, allergies, rather than the chronic food allergies on which food allergists had previously concentrated.
Fare and other allergy charities successfully lobbied for better labelling, more peanutfree spaces (in schools for instance) and the availability of lifesaving epipens which administer a dose of epinephrine (a chemical that narrows blood vessels and opens airways in the lungs) to anyone suffering an anaphylactic reaction.
But they failed to convince scientists to conduct detailed investigations into why such allergies were increasing so rapidly.
On the one hand, this reluctance was understandable.
There was a pressing need to provide new treatments and support to the increasing number of people suffering from severe food allergies. On the other, scientists were hesitant to investigate a condition that had long been considered a fad — a suspicious and divisive diagnosis that was too reliant on patient accounts for its justification.
While research continues to explore potential cures and treatments, not enough effort has been spent on exploring root causes.
Into the vacuum have emerged some controversial explanations, many of which have not been based on much scientific research.
One suggestion is the hygiene hypothesis, which argues that children grow up in excessively clean environments, meaning their bodies struggle to distinguish between harmful pathogens and harmless proteins, such as those found in peanuts.
Others point to cooking techniques, indicating that peanut allergy is more common in countries where peanuts are roasted, rather than boiled.
Infant feeding is also implicated, the most recent advice being that mothers with a family history of allergy should introduce peanuts early on.
Increased use of soya (a relative of the peanut) in food production has also been suggested.
But none of these explanations have proved completely convincing, leading to the emergence of even more controversial hypotheses.
The truth is that we simply don’t yet know what is triggering the peanut allergy epidemic or increasing rates of food allergy.
A chief reason for this is a lack of openminded research into the causes of allergy. The explanations that emerge from such research might not be easy for people to accept if they indicate food allergy is a byproduct of modern lifestyles, new diets or changes in how people interact with their environment.
Investigating the causes of food allergy will not be easy, but if medicine is to prevent more tragedies such as Natasha EdnanLaperouse, it will be essential. — theconversation.com
On the rise . . . A man cleans peanuts for sale outside a shop in Peshawar.