Food Allergy Research
Learning Early About Peanut Allergy (LEAP)
The first large-scale clinical trial, by Dr. Gideon Lack, that showed sustained peanut consumption in high-risk infants starting between 4 - 11 months until age 5, reduced the rate of peanut allergy by more than 80%.
Persistence Of Oral Tolerance To Peanut (LEAP-ON)
Study by Dr. Gideon Lack that demonstrated that the peanut allergy prevention results achieved in the LEAP Study from early and consistent peanut consumption until age 5, persist even after peanuts were then avoided for one year.
Enquiring About Tolerance (EAT)
Study by Dr. Gideon Lack of 1,300 babies with no risk factors who were given 6 allergens (peanut, egg, milk, white fish, sesame and wheat) from 3-6 months of age until age 3. Demonstrated a 67% reduction in egg allergy and a 100% reduction in peanut allergy in children who consumed sufficient amounts of these foods.
Study of 147 infants with eczema who were fed cooked egg powder in gradually increasing doses from 4-10 months, while also undergoing aggressive eczema treatment. Showed early egg exposure reduced the risk of egg allergy by 79%.
Canadian Healthy Infant Longitudinal Development (CHILD)
Using data from more than 2,100 Canadian children, researchers found that infants who avoided cow’s milk products in their first year were nearly four times as likely to be sensitized to cow’s milk compared to infants who consumed cow’s milk products before 12 months of age. Similarly, infants who avoided egg or peanut in their first year were nearly twice as likely to be sensitized to those foods compared to infants who consumed them before 12 months of age.