Cereals such as wheat reduce infant allergy risk

American researchers have found that infants with a genetic predisposition to gluten allergies can add cereals such as wheat at 4 to 6 months of age, which can reduce their risk of developing gluten allergy.

Celiac disease, also known as celiac disease, is largely a genetic disease that results from an autoimmune intestinal reaction caused by gluten allergy. It manifests itself as gastrointestinal discomfort, diarrhea, or constipation, affecting nutrients in the gut. Absorption leads to weight loss and health effects.

The researchers analyzed that if children were fed four to six months of age with cereals made from wheat, rye or oats, they could reduce their risk of future gluten allergy. If infants add cereals in less than four months, they are five times more likely to become allergies to cereals than those who are fed grain cereals four to six months. If infants add cereal after 7 months or even later, the risk of developing gluten allergy increases.

The researchers said that childcare experts currently recommend that infants add cereal when they are 4 to 6 months old. New findings provide strong evidence for this recommendation.

[Composition]

The main component of this preparation is human immunoglobulin, which is prepared by cold ethanol fractionation of human plasma from healthy donors. The manufacturing process contains a step to remove anticomplementary activity and a dual viral inactivation process. It contains a suitable amount of glucose or maltose as stabilizer (see table below), but does not contain any antiseptic or antibiotic. The distribution of IgG subclasses is close to the serum level of normal subjects and maintains the bioactivity of Fc fragment of IgG.

[Indications]

1. Primary agammaglobulinemia, such as X-linked hypogammaglobulinemia, common variant immunodeficiency diseases, immunoglobulin G subclass deficiency, etc.

2. Secondary immunoglobulin deficiency diseases, such as severe infection, septicemia of newborn, etc

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