Published in 2015, the landmark Learning Early About Peanut Allergy (LEAP) study showed an 81% reduction in the prevalence of peanut allergy when an infant-safe form of peanut was introduced early and fed regularly to infants between 4-11 months of age. Importantly, this study only included infants considered “high risk” for food allergy due to severe eczema, egg allergy, or both. 

Published in 2016, the Enquiring About Tolerance (EAT) study randomized breastfed babies with all categories of food allergy risk to either early or standard introduction of allergenic foods. This study demonstrated that introduction and continued feeding of peanut and cooked egg during the first year of life significantly reduced the incidence of allergy to these foods.  

Several other studies on early introduction have been conducted and are ongoing, and evidence is accumulating that early introduction of other allergenic foods besides peanut may help to prevent food allergy.