For those infants and young children in a family with a history of allergies, physicians often recommend several measures to help reduce the risk of food allergy development.

• Infants should be exclusively breastfed until they are at least 1 year old. Though this belief is highly debatable, some physicians recommend limiting an infant’s contact with potentially problematic foods. Nursing mothers who wish to adhere to this may want to avoid eating highly allergenic foods (e.g., milk, eggs, fish, nuts), as they could pass on these allergens through their breast milk. However, it is important to talk with a physician before changing one's diet.
  
  
• Infants should not be exposed to any solid foods until they reach 6 months of age. This reduces the likelihood of children encountering a problem food at a very young age – when they are most susceptible.
  
  
• Children should not have any contact with cow’s milk or other dairy products until they are several months old. Some physicians recommend waiting until a child is nine to 10 months old, while others suggest waiting a full year. Patients should discuss the introduction of milk into an infant’s diet with a physician.
  
  
• Eggs should be avoided for the first two years.
  
  
• Peanuts, tree nuts and fish should not be introduced until a child is at least 3 years old.  
  
  
• Parents need to be aware of any alternate names a problem food might be called, to better limit their child’s exposure to it.

As children grow, their immune system matures and they will often outgrow food allergies. By the age of 4, most children who suffered from an early allergy to milk are no longer allergic. In some cases, such as eggs, increased exposure to the food may lead to desensitization as the child ages. In addition to eggs, allergies to soy and milk are also commonly outgrown. Reintroducing a child to a food should be done very carefully, and always under the direction of a physician.

Educating a child on the selection of proper foods and convincing them to remain vigilant can be a challenge, but it is very important. Parents need to educate both themselves and their children on the various names a problem food might have, and constantly check ingredient labels for its presence. Parents also need to work closely with their children’s school or daycare center (or anywhere food might be served) to make sure these facilities are able to handle special dietary needs. Many schools and child care facilities have procedures in place for children with special diets; however, many do not. Parents should always check to be sure.

Parents are encouraged to meet with the staff of their child's school and tour the school's facilities. Parents should always check to make sure adequate cleaning methods are being used wherever their child is eating. Equipment or facilities can be cleaned of lingering food residues with warm soapy water or most kinds of wet cleaners. The chlorine solutions used in some schools are also adequate for cleaning. A fair amount of hard scrubbing should be involved with any of these solutions. Kitchen staff washing their hands after handling food is also an important part of prevention.

Parents should be aware that certain responsibilities fall on different parties when a child with food allergies starts school. The family, the school and the child should all be aware of their roles to minimize risks. For the family, the responsibilities include:

• Notifying the school of the child’s condition
  
  
• Working with the school to find a plan that meets the child’s needs in the classroom, in the cafeteria and in any after-school or school-sponsored activities
  
  
• Providing all contact information, medical documentation, written instructions and medications the school might need

The school’s responsibilities include:

• Knowing and following all federal laws pertaining to this subject – such as ADA, IDEA, Section 504 and FERPA – as well as any state laws
  
  
• Being familiar with the health records submitted by the child’s parents or physician
  
  
• Including food allergic children in all school activities
  
  
• Working with a child’s parents in order to create a prevention plan
  
  
• Making sure all staff who regularly come into contact with the child know about the food allergy and can spot symptoms and properly react in an emergency
  
  
• Ensuring that the school nurse can properly store the child’s medications and treat the child as needed

Those students who are old enough should be responsible for:

• Not switching food with other students
  
  
• Not eating those foods which they know to be risky or of an uncertain origin
  
  
• Immediately notifying an adult if they believe they have eaten a food to which they are allergic, or believe they are having an allergic reaction

Parents should also be aware that by avoiding certain foods, children may also be missing important nutrients. For example, a child on a dairy-free diet must find other foods to make up for the missing calcium, protein and vitamin D. Parents are encouraged to discuss their children's dietary needs with a physician or dietitian.

Epinephrine (allergy kit) is used to immediately treat the most severe allergic reactions involving the life-threatening condition known as anaphylactic shock. Epinephrine is a synthetic form of adrenaline that, when injected, works as a powerful bronchodilator, opening breathing tubes and restoring normal respiration quickly. Most physicians recommend that children who are susceptible to severe reactions carry an injection of epinephrine with them at all times and understand how to self-administer the drug. In the case of infants or young children, anyone watching or supervising the child should have immediate access to an epinephrine shot, as well as know how to properly administer the drug. Epinephrine should be used at the first signs of a strong food allergy reaction. A medical alert bracelet or necklace is also a good idea for these children.