Dietary Diversity during Early Infancy Increases Microbial Diversity and Prevents Egg Allergy in High-Risk Infants.

-has-supplement no pmc-prop-pdf-only no pmc-prop-suppress-copyright no pmc-prop-is-real-version no pmc-prop-is-scanned-article no pmc-prop-preprint no pmc-prop-in-epmc yes pmc-license-ref CC BY-NC INTRODUCTION The prevalence of immediate-type food allergy (FA) ranges from 2% to 10% in all ages with an increasing trend during the last two to three decades and is affected by regions, age, ethnicity, birth season, frequency of dietary exposure, and cooking methods ( 1 2 3 ).

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