It is likely a combination of many factors. Recommendations for the introduction of common allergens to infants has changed over the last few years as research has emerged on ways to help prevent the development of food allergies in babies.

In , the Canadian Paediatric Society released updated recommendations on the specific timing of early introduction of allergenic foods for high-risk infants.

The new guidance is to actively offer non-choking forms of foods containing common allergens e. peanuts, egg around 6 months of age, but not before 4 months, as this can be effective in preventing food allergy in some high-risk infants.

The current guidance is to actively offer non-choking forms of foods containing common allergens e. This specific timing and ongoing feeding of the food s is reinforced, along with other recommendations, in the position statement.

Infants who are not considered high risk should start to receive complementary foods when they are around 6 months of age and show signs of developmental readiness.

Please scroll below for information on the introduction of allergenic foods to babies. You will find resources and videos, recorded webinars with leading allergists, and more for families and healthcare professionals. Produced under the National Food Allergy Action Plan, this resource includes practical tips on feeding babies early, helpful recipes for different allergenic foods, and more.

Here are four recipe options for the home feeding of peanut protein to babies at low risk of an allergic reaction to peanut.

The NIAID guidelines for the introduction of peanut to babies were released in It is ideal to watch the videos in order. We wanted to learn more about what restaurant staff knew and believed about food allergies.

We interviewed and watched restaurant managers, food workers, and servers, and we looked at related records at restaurants to find out how many restaurants train their staff on food allergies, have ingredient lists available for customers, and provide special equipment and areas for making food for customers with food allergies or require that staff wipe down work surfaces and wash equipment before making said food.

Staff knew more about food allergies if they Worked in restaurants with a plan for serving customers with food allergies. Had more experience in their restaurant. Staff may not be prepared to serve customers with food allergies. Training often did not cover important information such as what to do if a customer has an allergic reaction.

Some managers and staff incorrectly believed someone with a food allergy could safely eat a small amount of that allergen. Some staff thought others in their restaurant might not know what to do if a customer had an allergic reaction. Restaurants can take key steps to serve allergen-free food to customers.

Scientific articles this plain language summary is based on: Restaurant Food Allergy Practices — Six Selected Sites, United States, Food Allergy Knowledge and Attitudes of Restaurant Managers and Staff: An EHS-Net Study [PDF — KB] Food Allergens Study study information Preventing Food Allergies in Restaurants blog More EHS-Net publications by Study Topic More Food Safety Study Findings in Plain Language.

What Is EHS-Net? Page last reviewed: July 7, Content source: National Center for Environmental Health , Division of Environmental Health Science and Practice. home EHS.