*Please note: this study has completed enrolment and is no longer recruiting participants
The PrEggNut Study is testing whether the amount of eggs and peanuts a mother eats during pregnancy and breastfeeding has an influence on her baby’s food allergy development. Study results will be used to develop national recommendations about how much egg and peanut to eat during pregnancy and breastfeeding to reduce egg and peanut allergies in babies.
Did you know…
By 1 year of age, 10% (1 in every 10) of babies will develop a food allergy.
Evidence to date suggests that the ideal time to prevent food allergy may be during pregnancy and breastfeeding, but little is known about the effect of what mothers eat during pregnancy and breastfeeding on the risk of food allergies in their babies.
This research aims to ascertain whether a maternal diet rich in eggs and peanuts can reduce food allergies in babies.
Who is eligible to participate?
Pregnant women who:
- are less than 23 weeks gestation (singleton pregnancy), and
- have at least two family members (you, partner or child) with a history of allergic disease (asthma, eczema, hay fever or food allergy), an
- plan to breastfeed for at least 4 months, and
- do not have egg or peanut allergy.
What does the study involve?
Participants will be randomly assigned to one of two study groups: a ‘standard egg and peanut diet’ group (which is typical for most women) and a ‘high egg and peanut diet’ group. Participants will be asked to follow the diet advice for their group from 22 weeks gestation until their baby is 4 months of age (or until breastfeeding ceases). The outcomes of egg and peanut allergies will be compared in the babies of the two groups at 1 year of age.
The study has been approved by the Women’s & Children’s Health Network, Adelaide, South Australia (Ref: HREC/18/WCHN/42) as the lead National HREC.
For more information:
