Release date: 2007-11-15 A groundbreaking U.S. study has revealed that introducing cereals early in an infant's diet may help reduce the risk of developing gluten allergies. Researchers discovered that babies who have a genetic tendency toward gluten sensitivity can benefit from being introduced to gluten-containing grains like wheat, rye, or oats between the ages of 4 and 6 months. This early exposure appears to lower their chances of developing celiac disease later in life. Celiac disease is an autoimmune disorder triggered by gluten, a protein found in certain grains. It primarily affects the small intestine, causing symptoms such as bloating, diarrhea, constipation, and poor nutrient absorption. Over time, this can lead to weight loss, fatigue, and other health complications. The condition is strongly linked to genetics, but environmental factors—like early dietary exposure—may play a key role in its development. The study showed that infants who started eating gluten-containing cereals before 4 months had a significantly higher risk of developing gluten intolerance compared to those introduced between 4 and 6 months. On the other hand, delaying the introduction of grains past 7 months also increased the risk. These findings support current recommendations from pediatric experts, who advise parents to begin introducing solid foods—including gluten-containing grains—at around 4 to 6 months of age. This research adds strong scientific backing to the idea that timing of food introduction can influence long-term health outcomes. As more studies emerge, it’s becoming clearer that early and gradual exposure to potential allergens may help the immune system develop tolerance, rather than react negatively. Parents are encouraged to consult with healthcare providers when making decisions about their baby’s diet. Ectrolyzed Water Machine,Electrolyzed Reduced Water Machine,Electrolyzed Reduced Water Kangen,Electrolysed Water Machine Shenzhen Yibainian Investment Industrial Co., Ltd. , https://www.100hydrogenwater.com