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Introduction of Solid Foods and Allergic Reactions


Late introduction of solid foods may increase the risk of allergic sensitization to food and inhalant allergens. In the study, “Age at the Introduction of Solid Foods During the First Year and Allergic Sensitization at Age 5 Years,” published in the January issue of Pediatrics (appearing online December 7), researchers examined the diets and allergic sensitivities of 994 children with susceptibility to type 1 diabetes. Results indicate that late introduction of solid foods was associated with increased allergic sensitization to food and inhalant allergens. Eggs, wheat and oats were most commonly related to food sensitization, while potatoes and fish were strongly associated with inhalant sensitization. The American Academy of Pediatrics recommends the introduction of solid foods between the ages of 4 and 6 months. Study authors conclude that neither extended, exclusive breastfeeding, nor delaying the introduction of solid foods, may prevent allergic diseases in children. 


The American Academy of Pediatrics is an organization of 60,000 primary care pediatricians, pediatric medical subspecialists and pediatric surgical specialists dedicated to the health, safety and well-being of infants, children, adolescents and young adults. For more information, visit