Consuming Egg Yolks and Whites Simultaneously: Why Continuous Exposure After Allergy Testing is Crucial

One of the most difficult parts for parents during the weaning stage is responding to allergic reactions that occur when introducing new ingredients. In a video from the YouTube channel 'Little Baby Food Counseling Center' by 'Our Neighborhood Children's Hospital, Our Children', answers were released regarding the allergy testing methods and timing for major ingredients such as eggs, flour, and peanuts that readers are curious about. In the video, pediatrician Son Su-ye and child and adolescent mental health specialist Park So-young participated to provide a detailed guide for readers of 'Encyclopedia of Baby Food'.

Egg Yolks and Whites: Can Whole Eggs Be Consumed from 6 Months Old?

During the early stages of weaning, there is much deliberation over whether to start with egg yolks or to provide them along with egg whites. The video explained that it is fine to test or consume 'whole eggs', which include both yolks and whites, starting from 6 months of age. However, since one of the major proteins that causes allergies is in the whites, it is also possible to test the yolk first and, if there is no adverse reaction, immediately mix in the whites to provide the whole egg.

According to the video, the meal schedule in 'Encyclopedia of Baby Food' is composed somewhat conservatively so that parents starting weaning for the first time can proceed with peace of mind. A diet that tests the yolk first and then mixes in the whites to form a whole egg is part of this conservative approach. In conclusion, it is not mandatory to test the yolk and white sequentially; the important thing is to plan a schedule so that the whites are not introduced too late.

Using Microwaves and Cooking Precautions During Flour Testing

Instructions were also provided regarding the recipe for conducting flour testing using pre-made baby food cubes. When thawing frozen cubes in a microwave to feed the child, the easiest method is to add a pinch of flour to the thawed cube, mix it thoroughly, cover it, and heat it for about 1 minute.

Since moisture may evaporate during the heating process, if there is insufficient moisture, about 10 to 20ml of water should be added. The video emphasized that the key is to ensure that the baby food comes to a full boil. After confirming it has boiled, you can heat it for an additional 30 seconds, let it cool, and then provide it to the child. Since there may be differences depending on the microwave's power specifications, you must check if it is boiling well. Cooking with a pot is also possible, but since the amount of early weaning food is very small, it may stick to the pot, so cooking with added water is recommended.

The Key to Allergy Prevention is 'Continuous Exposure' and 'Appropriate Timing'

It was explained that when using allergy testing products sold on the market, such as the 'Spoon Start Kit', there is a limit to inducing 'continuous exposure' because the amount included in the kit itself is very small. While the kit is useful for quickly checking ingredients, after completing the initial test with the kit, it is essential to go through a process of feeding the original ingredients steadily.

In particular, for ingredients like flour or peanuts, the way to increase the allergy prevention effect is to continue consuming them even after testing so that immune tolerance can be formed in the body. Regarding the timing of allergy testing, it is recommended to proceed on the second or third day, excluding the first day the new ingredient is fed. This is because on the first day, one must first observe the reaction to the ingredient itself. If flour testing is conducted every week, the dosage can be gradually increased while continuing the test. Once it is confirmed through testing that there are no adverse reactions, it is important not to stop the ingredient but to continue including it in the weaning menu to ensure continuous exposure.