Recent studies have suggested that early regular exposure to allergenic foods may reduce the risk of food allergy. Ingestion of egg was tested in a randomized double-blind trial that included 86 infants with a history of eczema.
Infants were assigned to receive a once-daily, 1-teaspoon dose of pasteurized raw whole egg powder or rice powder. At 8 months, both groups had an observed feeding followed by introduction of cooked egg.
A high number of infants had significant reactions to the initial ingestion with egg, although at 12 months fewer children receiving regular egg feedings were allergic to egg compared to controls receiving rice feedings. Unfortunately, the study was stopped prior to enrolling sufficient numbers to show statistical significance.