By age one, 10% of babies will develop a food allergy, with egg and peanut the most common allergic foods.
We have recently discovered that regular inclusion of egg and peanut in solid foods can reduce food allergies, however this is too late for some babies.
We are now trying to answer the question of whether the amount of eggs and peanuts a mother eats during pregnancy and breastfeeding has an influence on reducing the chances her baby will develop an egg or peanut food allergy.
Women who are less than 23 weeks gestation can enroll into the PrEggNut Study to be involved during pregnancy and while breastfeeding. We are aiming to recruit between 200 and 300 PrEggNut Study participants.
Women between 23-36 weeks gestation can enroll into the BENEFIT Study to be involved from birth while breastfeeding. We are aiming to recruit around 100 BENEFIT Study participants.
For both of these studies, we are looking for families with two or more family members (mother, father, brother or sister of the new expected baby) who have had either eczema, asthma, hay fever and/or a food allergy.
Both studies involve the mother being allocated to a diet containing different amounts of eggs and peanuts. Participants will receive complementary peanuts and peanut butter, breastfeeding advice if needed, and dietary education on the introduction of solid foods to their baby.