The Clock Is Ticking: Everything We Have Learned About Food Allergy Prevention in the Last Decade.

This article covers common risk factors for the development of food allergy (FA), and the current evidence-base for each. Non-modifiable risk factors contribute to FA development, including genetics, gender, and mode of delivery. The article explores the current research on maternal diet and nutrition during pregnancy and lactation, specifically exploring supplementation with vitamin D, omega-3 fatty acids, and prebiotics/probiotics. Infant factors for development of FA, including emollient use and breastfeeding, are also reviewed. The article concludes with a discussion on early introduction of food allergens in the infant diet, highlighting the need for improved implementation.