Infants who were given a taste of peanut, milk, wheat and egg from the age of three months had a lower risk of developing a food allergy¹ at the age of three years than controls, reports a study by researchers from Karolinska Institutet in Sweden and the University of Oslo in Norway published in The Lancet.

瑞典卡罗林斯卡研究所和挪威奥斯陆大学的研究人员在《柳叶刀》杂志上发表的一项研究报告称，在三个月大的时候就尝过花生、牛奶、小麦和鸡蛋的婴儿在三岁时发生食物过敏的风险比对照组低。

Food allergies² that can cause anywhere from mild to acute, life-threatening allergic³ reactions affect 2–5 percent of all children. Some studies have indicated that early introduction of allergenic foods, such as peanuts and egg, can reduce the risk of food allergies in susceptible⁴ children. However, evidence that it could be effective in children in general has been lacking.

食物过敏可以引起任何地方、从轻微到严重、甚至危及生命，有2%-5%的儿童有过过敏反应。有研究表明，早期引入易过敏的食物，如花生和鸡蛋，可以降低易感儿童食物过敏的风险。然而，缺乏证据表明它对儿童普遍有效。

Working under the PreventADALL study, researchers at Karolinska Institutet, the University of Oslo, Karolinska University Hospital in Stockholm (Sweden), Oslo University Hospital and ?stfold Hospital Trust (Norway), have now examined if the risk of food allergy at the age of three years can be mitigated⁵ if children are given regular small portions of food containing peanut, milk and egg from the age of three months.

在PreventADALL研究下，卡罗琳斯卡研究所、奥斯陆大学、斯德哥尔摩卡罗琳斯卡大学医院(瑞典)、奥斯陆大学医院和奥斯特福德医院信托基金会(挪威)的研究人员现在已经研究了如果孩子在3个月大的时候定期吃少量含有花生、牛奶和鸡蛋的食物，三岁时食物过敏的风险是否可以减轻。

The results show that children who received early tastes had a 1.1 percent risk of developing an allergic reaction to one of the introduced foods by the age of three, compared to a 2.6 percent risk among children who did not have early food introduction.

结果表明，在三岁之前，早期品尝食物的儿童对其中一种引入的食物产生过敏反应的风险为1.1%，而在没有早期引入食物的儿童中，这一风险为2.6%。