oa Professional Nursing Today - Prevention of allergies : PNT paediatrics section

Volume 9, Issue 2
  • ISSN : 1607-6672



The development of a food allergy depends on several factors, including genetic factors and early exposure to allergy-causing proteins in the diet, food protein uptake and handling, and the development of tolerance. Chicken eggs, cow's milk (including all dairy products), peanuts, fish, nuts, wheat and soya are foods that are most likely to cause an allergic reaction in infancy and childhood. Avoidance of allergenic foods is a possible mechanism for prevention.

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