Impact of Pregnant Womens Peanut and Egg Consumption or Avoidance on Infant Food Allergy Development

What this Trial Is About

This research investigates how maternal consumption or avoidance of peanuts and eggs during pregnancy and breastfeeding affects the development of food sensitization in infants. The study focuses on understanding the biological mechanisms that lead to either sensitization or tolerance to these common allergens. It involves healthy mother-infant pairs, with infants expected to be exclusively breastfed. Participants are randomly assigned to one of two groups one group will consume peanuts and eggs from 27 weeks of pregnancy through the infants first four months of breastfeeding, while the other group will avoid these foods during the same period. This national trial includes around 500 mother-infant pairs, with recruitment occurring both locally and across the United States. Throughout the study, researchers will monitor and assess sensitization to peanuts and eggs in infants at four months, including specific antibody levels in both mothers and infants. Additional evaluations include tracking egg allergy development at 12 months. Participants will be followed to collect data on immune responses and allergy outcomes to better understand prevention strategies for food allergies.

Expecting Mother's Study of Consumption or Avoidance of Peanut and Egg