Egg white and yolk introduction and atopic dermatitis in infants
What it found
In a group of 501 children followed from birth, those not given egg white or egg yolk in their first year were more likely to have atopic dermatitis by age 2.
This was an observational study in people, so it cannot prove cause and effect.
What they found
Studies in people
Atopic dermatitis by age 2
By age 2, 146 of 501 children (29.1%) had physician-diagnosed atopic dermatitis. Children who had not been introduced to egg white or egg yolk in infancy were more likely to have it.
Egg introduction and AD
Introducing egg white and egg yolk by 12 months was linked to a lower chance of atopic dermatitis by age 2. The link was strongest in children whose both parents had allergies.
Food sensitization
At 12 months, 30.6% of the 310 tested children were sensitized to at least one food allergen. Those given egg white had a lower chance of egg white sensitization.
Parental allergy history
A parental history of allergy was linked to a higher chance of atopic dermatitis by age 2. Parents with allergies tended to introduce egg white later.
Breastfeeding and sensitization
Children sensitized to food had longer exclusive breastfeeding and later solid food introduction. The authors say this did not support the idea that longer breastfeeding protects against sensitization.
What the authors conclude
“Based on our results, we suggest that the introduction of egg white and yolk to infant diets may induce an oral tolerance effect and may be a modifiable factor for reducing the risk of physician-diagnosed AD by the age of 2 years.”
Also in their conclusions
- They suggest that introducing egg white and yolk to infant diets may be a modifiable factor for reducing the risk of physician-diagnosed atopic dermatitis by age 2.
- They say the preventive effect may be particularly important in infants with a parental history of allergy.
- They call for large-scale longitudinal studies to confirm their findings.
How it was done
The authors wanted to see whether the timing of introducing allergenic foods in infancy is linked to atopic dermatitis in early childhood, and whether parents' allergy history affects this.
They followed 501 children born at a hospital in Taiwan from birth to 2 years. Parents filled in questionnaires about diet and allergies, and 310 children had blood tests for food-specific IgE at 12 months.
What it can’t tell you
- This was an observational study, so it can show links but cannot prove that eating egg white or yolk causes the lower risk of atopic dermatitis.
- The study relied on parents' reports of diet and allergy history, which may not be completely accurate.
- The results may not apply to all children, as all participants came from one hospital in Taiwan.
Who paid
- Funding
- Funded by Keelung Chang Gung Memorial Hospital (from the PubMed record).
- Conflicts
- There is no conflict of interest to disclose.
- Authors work at
- Chang Gung Memorial Hospital, Taiwan; Chang Gung University, Taiwan; Municipal TuCheng Hospital, Taiwan
The paper
- Title
- Introduction of Egg White and Yolk to Infant Diets and Early Childhood Atopic Dermatitis
- Type
- Study
- Evidence
- Studies in people
- Summarised from
- Full text
- Cite
- Hua MC, Yao TC, Liao SL, et al (2023). Introduction of Egg White and Yolk to Infant Diets and Early Childhood Atopic Dermatitis. Nutrients. doi:10.3390/nu15061379Free full textPubMed 36986110DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error