Prolonged breastfeeding and delayed introduction of whole cow’s milk into the diet are factors associated with egg sensitization: A matched case-control study

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M. Bedolla-Barajas
J. Morales-Romero
B.Y. Gaxiola-Arredondo
G. Alcalá-Padilla
E. Romero-Velarde


Breastfeeding, Cow’s milk, Risk factors, Egg sensitization


Background: Both breastfeeding and the moment at which introduction to solid food occurs have been associated with food allergy.

Objective: To evaluate whether prolonged breastfeeding and the delayed introduction of whole cow’s milk into an infant’s diet are factors that can be associated with egg sensitization.

Methods: This was a hospital-based case-control study, matched by age and sex: each study group comprised 97 atopic children. Additionally, logistic regression was used to identify the factors associated with egg protein sensitization.

Results: The most common type of allergic disease among both groups was allergic rhinitis. After adjusting for possible confounding variables, a delayed introduction to whole cow’s milk decreased the odds of egg protein sensitization; OR = 0.16 (95% CI: 0.07-0.36, p < 0.0001). Notably, breastfeeding during the first six months of life, regardless of whether it was the only milk an infant drank, increased the risk for sensitization to chicken eggs; OR = 5.54 (95% CI: 2.41-12.7, p < 0.0001).

Conclusion: Prolonged breastfeeding, regardless of whether it was the only milk an infant drank, greatly increased the risk of egg sensitization. Interestingly, a delayed introduction to whole cow’s milk was associated with a reduced possibility of becoming sensitized to eggs. Further studies are required to elucidate these findings.

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