FAMP-IT
Food Allergy Management and Prevention
for Infants and Toddlers
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For Newborns

Breastfeeding

Why is breastfeeding good for your baby?

Human milk has a lot of important nutrients. Colostrum, the first milk that comes out after giving birth, helps to protect your baby, as it is rich in antibodies. This can help build their immune system.

Additionally, breastmilk also:

If you cannot or choose not to breastfeed, support is available to help you find the best infant formulas. Reach out to your healthcare team for guidance.

What should the mother’s diet be when breastfeeding?

Energy, protein, and other essential nutrients that make up breast milk come from what the mother eats. It is important for women who are breastfeeding to eat a healthy, well-balanced diet and stay hydrated.

It’s best if mothers can eat a variety of foods while pregnant and breastfeeding. If mom is not allergic to any foods, then keeping the common food allergens in the diet is great.

Good handwashing habits are important for managing food allergies. Always wash hands before and after the following:

Just because a child has a food allergy does not mean the mother has to stop breastfeeding.

Dot phrases modified from PDF found at: https://famp-it.org/wp-content/uploads/Breastfeeding-Education-Pediatrician.pdf

Additional Resources

Use the QR code below or click on the hyperlink to watch a video, Preventing Food Allergies — What You and Your Family Can Do in the First Several Months, with simple tips on what you can do in the early months of your baby’s life to help prevent food allergies.

vimeopro.com/user22732304/preventing-food-allergies

QR code for video

Visit fampitfamily.org for detailed resources on Early Introduction, Food Allergy Management, and more.

Introducing Complementary Foods

What are the current recommendations for complementary feeding and food allergens?

Waiting to introduce common food allergens to your child may increase the chance of food allergies, especially if they have eczema or a previously diagnosed food allergy.

The common food allergens are:

Begin complementary feeding (giving solids while breastmilk or infant formula are still the main food source) around 6 months, and as early as 4 months to 6 months, if your child is developmentally ready.

The common food allergens should be introduced at the same time as complementary foods.

Between ages 0-4 months: Exclusive breastmilk and/or formula feeding

Between 4-6 months: When your child is ready, start to introduce complementary foods

Healthy Dietary Patterns in Your Baby’s First Year of Life

Give:

Limit:

Avoid:

Introducing your child to the 9 major allergens:

The 9 major potentially allergenic foods should be introduced as complementary foods. There is evidence that introducing peanut-containing foods in an infant’s first year of life can reduce the risk that s/he will develop a peanut allergy There is no evidence that delaying introduction of allergenic foods beyond 6 months prevents food allergy.

  1. Dairy
  2. Egg
  3. Peanuts
  4. Tree Nutrs
  5. Soy
  6. Wheat
  7. Fish
  8. Shellfish
  9. Sesame

Dot phrases modified from PDF found at: https://famp-it.org/wp-content/uploads/aap-statement-FAMPIT_Nutrition-Education_less12mo.pdf

Early Food Introduction
Skincare and Eczema Management
IgE Mediated
Food Allergy
Non-IgE Mediated
Food Allergy

Our Team

Project Lead
Michael Pistiner, MD, MMSc 

Project Manager
Sandra Rosenbluth, MS

Project Coordinators
Samantha Yap, BS
Penelope (Penny) Juarez, BA

Web Design
Robin Friedman  (Visual Velocity)

Interns and Volunteers
Kaylee Spano, MD 

Thank You

Content Leads
Hannah Martin, MD
Yih-Chie Chen, MD 

Previous Coordinators
Arielle Hazi, BS 
Mharlove Andre, BS
Zoe Ongaro, BS
Lydia Pan, BS 

Content Contributors
C. Elizabeth Keleher, MSN, RN
Alicia Mastroianni, MSN, RN
Ashley Martino RN, MSN
Molly Murphy, MSN, RN
Hanujah Ganesh, MPH
Shelby Oster, MS, RD, LDN
Zoe Ongaro, BS
Micayla Freehan, RN, BS, NP
Rachel Huynh
Rhym El Mahil
Ashley Mclellan, RN, BSN, NP 
Malina Malkani, MS, RDN, CDN
Nicole Randazzo-Ahern, MD
Katherine Darci, MD

Quality Improvement Data Team
Renee Keets, MPH, PMP (AAP QIDA Team)
Ian Roy, MPH
Isha Taneja, MBBS, MPH 

Test your Knowledge Content
Arjun Singh, MBBS

Spanish Translation
Jose Juan Hermina, MD
Vivian Hernandez-Trujillo, MD 

Content Reviewers
Alexy Arauz Boudreah, MD, MPH
Barbara Brewer, BS, MPH, PA
Theresa Bingemann, MD, MPH
Sherry Coleman Collins, MS, RDN, LD
Cynthia Esteban, NP
Ruchi Gupta, MD
Elena Hawryluk, MD, PhD
Paul Hesterberg, MD
Jane Hubbard, MS, RD, LDN, CBDT
Max Lutskiy, MD, PhD
Anna Nowak, MD, PhD
David Pyle, MD, PhD
Chen Rosenberg, MD
Lynda Schneider, MD
Wayne Shreffler, MD, PhD
Elizabeth Stieb, RN
Jennifer Stockbridge, NP
Yamani Virkud, MD
Michael Young, MD
Qian Yuan, MD
Leela Sarathy, MD

Source of our content:

The information provided on this site is consistent with the NIAID Guidelines for the Diagnosis and Management of Food Allergy in the United States, the NIAID Addendum Guidelines for the Prevention of Peanut Allergy in the United States, A Consensus Approach to the Primary Prevention of Food Allergy Through Nutrition, Anaphylaxis: A 2023 Practice Parameter Update, the Atopic Dermatitis (Eczema) Guidelines: 2023 AAAAI/ACAAI Joint Task Force on Practice Parameters, Atopic Dermatitis: Update on Skin-Directed Management: Clinical Report, the U.S. Department of Agriculture and U.S. Department of Health and Human Services Dietary Guidelines for Americans 2020-2025 and Dietary Guidelines for Americans 2025-2030, and the 2019 Report from the AAP on the development of atopic disease. Each section also contains references from relevant literature that are regularly updated to ensure accurate guidance.

Funding Provided By

  • USDA/National Peanut Board
  • Allergy & Asthma Network
  • kaleo
  • Stallergenes Greer