Risk Factors for the Development of Food Allergy in Infants and Children: A Systematic Review and - Takeaways - MDSpire

Risk Factors for the Development of Food Allergy in Infants and Children: A Systematic Review and

  • By

  • Nazmul Islam

  • Alexandro W. L. Chu

  • Falana Sheriff

  • Farid Foroutan

  • Gordon H. Guyatt

  • Romina Brignardello-Petersen

  • Paul Oykhman

  • Alfonso Iorio

  • Ariel Izcovich

  • Katherine M. Morrison

  • Yetiani Roldan Benitez

  • Rachel J. Couban

  • Dorota Borovsky

  • Yiming Zhang

  • Leonardo Ologundudu

  • Keerthana Pasumarthi

  • Syed Fahad Farooq

  • Kyle Tong

  • Wang-Choi Tang

  • Haseeb Faisal

  • Muhammad Faran Khalid

  • Mohammad Saad Asif

  • Shannon French

  • Susan Waserman

  • R. Sharon Chinthrajah

  • Hugh A. Sampson

  • S. Shahzad Mustafa

  • Jay A. Lieberman

  • Kirsi M. Järvinen

  • Sally Bailey

  • Philippe Bégin

  • Scott H. Sicherer

  • Jennifer Gerdts

  • Melanie Carver

  • Lynda Mitchell

  • Kelly Cleary

  • Matthew J. Greenhawt

  • Julie Wang

  • Aikaterini Anagnostou

  • Marcus S. Shaker

  • Anita Chandra-Puri

  • Patricia C. Fulkerson

  • Robert A. Wood

  • Derek K. Chu

  • May 1, 2026

  • 0 min

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  • 1

    Food allergy affects over 33 million people in the US and is primarily IgE-mediated, often developing early in life and causing severe reactions.

  • 2

    There is no consensus on at-risk populations for food allergy, complicating prevention strategies and leaving stakeholders without clear guidance.

  • 3

    The systematic review followed established guidelines and included studies that confirmed food allergy through food challenges.

  • 4

    Risk factors for food allergy were assessed using multivariable-adjusted analyses, with a focus on children aged 6 years or younger.

  • 5

    The study employed rigorous methods to evaluate the quality of evidence for risk factors, using the GRADE approach to rate certainty.

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