Allergen Weaning: A Guide to Safely Introducing Your Baby to Common Allergens

As you embark on the journey of weaning your baby, it’s essential to understand the benefits of early allergen weaning introduction. Research shows that introducing common food allergens at a young age can reduce the risk of developing allergies, particularly for children who may be at a higher risk. Here’s an overview to guide you through this crucial stage of your child’s development, allergen weaning.


Why Introduce Allergens Early?

Introducing food allergens early on can have several benefits, including:

  • Strengthening the Immune System
    Exposing your baby to allergens can help bolster their immune system, reducing the likelihood of complications later.
  • Lowering Allergy Risk
    Studies reveal that delaying the introduction of certain foods, like peanuts and eggs, beyond 6-12 months may increase the risk of an allergy developing.
  • Benefiting Babies with Eczema
    Babies with eczema, who have an elevated risk of developing food allergies, may particularly benefit from early exposure to peanuts and other common allergens, sometimes as early as 4 months old.
  • Reducing Public Health Impact
    By minimising the likelihood of allergies developing, early introduction can help reduce the public health burden associated with food allergies.

Recognising Allergy Symptoms

As you introduce new foods, stay vigilant for symptoms that could indicate an allergy, including:

  • Dizziness or light-headedness
  • Itchy skin or a raised rash
  • Swelling of the lips, face, or eyes
  • Coughing, wheezing, or difficulty breathing
  • Runny or itchy nose
  • Vomiting, stomach pain, or diarrhoea

If any of these symptoms occur, reach out to your healthcare provider immediately.


Safe Introduction of Common Allergens

Once your baby begins eating solids (typically around 4-6 months), you can begin introducing allergens in small, controlled amounts. Here are some common allergens to be aware of and tips on incorporating them safely:

  • Sulphur Dioxide: Found in dried fruits, sausages, pickled vegetables, some juices, and baked goods.
  • Celery: Often present in soups, broths, salad dressings, condiments, and even some cured bacon.
  • Sesame: Commonly used in baked goods, sauces, tahini, and many Middle Eastern dishes.
  • Nuts: Nut flours and butters can be blended into baby-safe foods like porridge or yoghurt. Start with very small amounts.
  • Mustard: Suitable for babies over 6 months; you can add mustard powder to sauces or whole seeds in cooked dishes.
  • Soya: Found in tofu, soy sauce, and baked goods; always check food labels.

Best Practices for Introducing Allergens

Here are some key tips for introducing allergens safely:

  • Start Small
    Begin with very small quantities, such as a fingertip dip of thinned peanut butter. Gradually increase the amount if no reaction occurs.
  • Introduce in the Morning
    It’s best to introduce new allergens in the morning when you can observe your baby closely for the next few hours.
  • One Allergen at a Time
    Introduce just one allergen every few days to make it easier to identify any reactions.
  • Consistency is Key
    Once an allergen is tolerated, try to keep it in regular rotation. Consistent exposure (about 2 grams per week) can help prevent an allergy from developing.

We’re Here to Help!

Our team is here to support you throughout every stage of weaning. If you have questions or need guidance, please feel free to reach out. We’re committed to making this journey as safe and positive as possible for both you and your baby.

Happy Weaning!