Lona Sandon a registered dietitian and an assistant professor of clinical nutrition at the University of Texas Southwestern Dallas, agreed about the need for caution.
"In some cases, children do appear to outgrow allergies," she said. "But parents should be cautious about foods that have caused past reactions. In the case of egg allergies, there may be something different about the egg cooked into a baked product than eating a fried egg. Could it be the dose of the egg protein or maybe the change in the protein structure as a result of baking that makes it different and less allergenic? It is hard to say. And we do not know at what age allergies might subside."
"The bottom line is to be cautious in trying foods that contain ingredients that have been known to cause severe allergic reactions," Sandon said. "Reactions tend to get worse each time. It would be wise to meet with an allergist before trying to reintroduce foods that have been known to cause reactions."
Because the studies were presented at a medical meeting, the data and conclusions should be viewed as preliminary until published in a peer-reviewed journal.
For more on children and food allergies, visit the Food Allergy and Anaphylaxis Network.
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