A study conducted by Giulia Martone and colleagues at the University at Buffalo in New York found that feeding eggs to children below 1 year of age and ingestion of eggs weekly resulted in reduced egg allergy later on during their childhood. 

The researchers said that they evaluated available data on infant feeding and food allergy surveys conducted pre-birth to 6 years of age. Examining 1,379 patients, they found that decreased egg allergies in childhood was related to increased frequency of egg intake in infancy. 

Martone said that their research encourages the introduction of eggs into the diet of low-risk infants as it could prevent egg allergy development.