Egg-free diet ‘puts babies at risk’

ALMOST half of all babies are not being fed eggs – partly because of needless health fears of nursery staff, say researchers.

The findings in a new study have raised concerns among experts who point out that evidence demonstrates the early introduction of eggs can help reduce allergy risks.

Researchers gave questionnaires to families with babies. The results showed that eggs – which provide essential nutrients for growth and development – are offered weekly to just 46 per cent of babies aged six to eight months.

Infants were more likely to be offered eggs in ‘baby-led weaning situations’ – where purees are bypassed in favour of finger foods – or where they had stay-at-home mums. Delaying the introduction of eggs may result in a higher risk of food sensitivity and allergy, experts believe. Around two per cent of UK children under the age of two years are affected by egg allergies.

Dr Hannah Rowan, who collected the data, said: ‘We need to explore why some nurseries are not putting eggs on the menu. Is it out-of-date concerns about allergy and food safety, or perhaps giving toast and cereal for breakfast is seen as more convenient?’

Dietitian Dr Carrie Ruxton said studies showed early introduction of eggs reduced the risk of allergies subsequently developing.

She said: ‘Introducing eggs at six months is recommended by experts since this lowers the risk of developing egg allergy... So, there’s no reason to wait to give eggs when weaning your baby at around six months. Eggs are a healthy, inexpensive food for babies since they contain high-quality protein for growth, vitamin D for bones and immunity, and choline for brain and cognitive function.

Study co-author Professor Amy Brown, from Lactation, Infant Feeding And Translational Research at Swansea University, said: ‘The Department of Health recommends eggs stamped with the British Lion mark are safe for babies to eat partially cooked, and that eggs should be introduced from the start of weaning at six months.’

The study received funding from the British Egg Industry Council and was published in the Journal of Human Nutrition and Dietetics.