关键词: 高过敏风险婴儿, 适度水解乳清蛋白配方, 过敏预防, 食物过敏

Abstract: Objective To learn the effect of diet intervention on prevention of allergic disease in high risk infants.Methods A total of 200 high risk infants were recruited and randomly divided into intervention group(diet control) and non-intervention group.A randomly controlled trial was conducted to compare the development of allergic diseases between two groups for 12 months. Results 1) After 6 months and 12 months follow up,the incidences of eczema and asthma in the intervention group were significantly lower than those in the non-intervention group (P<0.05).After 12 months,the incidence of allergic rhinitis in the intervention group was significantly lower than that in the non-intervention group (P<0.05).After the 12 months intervention,the severity of eczema,asthma and allergic rhinitis decreased significantly (P<0.05).2) There were significant differences in allergen detection Results and food allergen detection Results between intervention group and non-intervention group after 6 months and 12 months (P<0.05).After 12 months,the TPTEF/TF and VPEF/VE in the intervention group was significantly higher than that in the non-intervention group (P<0.05).Conclusion Early diet intervention can reduce the incidence of allergic diseases and alleviate the development of allergic diseases in high risk infants.

Key words: high risk infants, moderately hydrolyzed whey potein formula, allergy prevention, food allergy