Health
Early peanut exposure in babies tied to sharp drop in food allergy diagnoses
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Historically, parents were advised to avoid feeding peanuts to babies for the first few years of life, but emerging research has confirmed that introducing them sooner — as early as infancy — could help stave off food allergies.
A 2025 study led by the Children’s Hospital of Philadelphia analyzed medical records from dozens of pediatric practices across the U.S., finding that early introduction of peanuts resulted in a 27% decrease in peanut allergy diagnoses among children and a 38% decrease in overall food allergies.
The latest research also found that eggs had surpassed peanuts as the most common food allergen in the children studied. Beyond peanuts, other common food allergens include milk, egg and wheat.
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The new research — published in Pediatrics, the journal of the American Academy of Pediatrics, in October 2025 — focused on a two-year period after new guidance was issued by the National Institute of Allergy and Infectious Diseases, which first advised parents to introduce peanuts earlier.
Emerging research has confirmed that introducing peanuts as early as infancy could help stave off food allergies. (iStock)
That updated guidance was based on a landmark 2015 study — the Learning Early About Peanut Allergy (LEAP) trial — which found that for infants who had severe eczema or an egg allergy, exposing them to peanuts when they were between 4 and 11 months old could reduce peanut allergy risk by 81%.
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The guidelines were updated again in 2021, encouraging the introduction of peanut, egg and other major food allergens as early as 4 to 6 months for all children — including those without a history of prior reaction, according to health experts.
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“Everyone has been wondering whether these landmark public health interventions have had an impact on reducing rates of IgE-mediated food allergies in the United States,” said first author Stanislaw Gabryszewski, M.D., Ph.D., an attending physician in the Division of Allergy and Immunology at the Children’s Hospital of Philadelphia, in a statement.
A 2025 study led by the Children’s Hospital of Philadelphia found that early introduction of peanuts resulted in a 27% decrease in peanut allergy diagnoses among children and a 38% decrease in overall food allergies. (iStock)
“We now have data that suggest the effect of this landmark public health intervention is occurring.”
The latest findings “are supportive of efforts to increase education and advocacy related to early food introduction practices,” the study authors wrote.
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“If confirmed, these findings would represent a meaningful public health advance — affirming that clinical research, when coupled with clear guidelines and committed dissemination, can indeed shift the trajectory of childhood food allergy.”
Study limitations
The study only included data through early 2019 and did not consider the guidance released in 2021, which recommended early introduction of multiple allergens regardless of risk, the researchers acknowledged.
It also relied on allergy diagnoses from electronic health records, which may miss some cases. Also, the researchers did not capture individual feeding patterns.
Parents are encouraged to discuss any concerns with their pediatrician before introducing potential food allergens. (iStock)
Because the study was observational, it cannot prove cause and effect, but only association, the researchers noted. Other factors may influence the outcome.
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In some children, peanut allergy can trigger severe, life-threatening reactions, including difficulty breathing, swelling of the throat and a dangerous drop in blood pressure, according to Mayo Clinic. These reactions require immediate treatment with epinephrine, a life-saving allergy medication.
Not all parents may be comfortable with these revised guidelines, health experts say.
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“Not everyone has followed those guidelines, but this is further evidence that this early introduction is effective at preventing food allergies,” Dr. Susan Schuval, chief of the Division of Pediatric Allergy and Immunology at Stony Brook Children’s Hospital in New York, previously told Fox News Digital.
Parents are encouraged to discuss any concerns with their pediatrician before introducing potential food allergens.
Amy McGorry contributed reporting.
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Common food preservatives may contribute to higher risks of high blood pressure and cardiovascular disease, according to a large French study.
Researchers analyzed data from 112,395 adults averaging 42 years of age, assessing their detailed dietary intake with an average follow-up of nearly eight years.
Among the participants, 5,544 developed hypertension during the follow-up period, and 2,450 experienced cardiovascular disease events.
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Higher consumption of total non-antioxidant preservatives was associated with a 29% greater risk of hypertension and a 16% higher risk of cardiovascular disease.
Higher consumption of total antioxidant preservatives was linked to a 22% spike in hypertension risk.
Common food preservatives may contribute to higher risks of high blood pressure and cardiovascular disease, according to a large French study. (iStock)
Out of the 17 preservative additives consumed by at least 10% of participants, eight in particular were associated with higher rates of hypertension, including the following.
- Potassium sorbate
- Sorbic acid
- Sodium nitrite
- Potassium nitrite
- Sodium metabisulphite
- Potassium metabisulphite
- Citric acid
- Tripotassium citrate
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Only one of the preservatives – ascorbic acid, which is the food additive form of vitamin C – was significantly associated with higher cardiovascular disease risk.
The finding does not mean that dietary vitamin C itself causes cardiovascular disease, the researchers noted. The study examined ascorbic acid in the form used as a food additive in processed foods, not vitamin C from fruits, vegetables or supplements.
Out of the 17 preservative additives consumed by at least 10% of participants, eight in particular were associated with higher rates of hypertension. (iStock)
The findings were published in the European Heart Journal.
“This is a very important study that puts together what we already know – that preservatives of all kinds raise blood pressure and contribute directly to heart disease and stroke over eight years,” Dr. Marc Siegel, Fox News senior medical analyst, told Fox News Digital.
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“Whereas potassium itself can lower blood pressure, the additive potassium sorbate has previously been found to be associated with hypertension in a large study in the European Heart Journal,” the doctor, who was not involved in the study, told Fox News Digital. “Potassium metabisulphite was also found to raise pressure in the same study.”
The same was found for sodium nitrite in the new study, Siegel noted, with 73% of participants consuming it regularly – “mostly in processed foods like hot dogs, ham, bacon and deli meats.”
“Preservatives of all kinds raise blood pressure and contribute directly to heart disease and stroke over eight years,” a doctor told Fox News Digital. (iStock)
“This has been found in previous research for many years,” he added.
Siegel also discussed the 22% increased risk linked to ascorbic acid. “I am dubious about this association, as it has not generally been found before, but perhaps the risk is when it is used as a chemical preservative.”
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“For all the sodium additives, this is expected, but surprising with extracts of rosemary and citric acid – the key to both of these ingredients is when they are used as preservatives (chemicals),” he added.
Potential limitations
As this was an observational study, it could not prove that the additives caused the health conditions.
Also, the participants who volunteered for the study were generally healthier, more educated and more often female than the general French population, the researchers noted.
As this was an observational study, it could not prove that the additives caused the health conditions. (FG Trade / Getty Images)
There was also the chance that hypertension was underdiagnosed in some participants.
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While the researchers estimated people’s dietary intake as accurately as possible, there was a chance that some consumption was inaccurately reported.
The authors emphasized that these findings need to be confirmed in further research of other populations.
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If the results are replicated in future research, some food preservatives may face additional safety reviews focused on their effects on the cardiovascular system, the researchers suggested.
“The take-home is to use natural ingredients as much as possible, and especially beware of sodium chemical preservatives when it comes to risk of heart disease and stroke from associated hypertension,” Siegel concluded.
JD Vance reveals his favorite dad joke
Dana Perino, Greg Gutfeld, Jesse Watters, and Jessica Tarlov engage in a lighthearted exchange of classic dad jokes on Fox News’ ‘The Five’. The discussion is sparked by recent research highlighted in The Washington Post, which indicates that humor, even ‘cringeworthy’ dad jokes, plays a surprisingly important role in parenting and can help strengthen the bond between fathers and children. The panel illustrates this point with their own memorable one-liners.
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“My neighbor tiled my roof for free. He said it was on the house.”
While that dad joke might elicit a heavy sigh from family members, experts say a silly pun can alter internal body chemistry and lower stress, potentially providing real health benefits.
Dad jokes are uniquely distinguished by their structure, content and comedic devices, according to a study published on PsyArXiv, an open-access preprint repository for psychology research.
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In analyzing thousands of examples, psychologists Paul J. Silvia (University of North Carolina at Greensboro) and Meriel I. Burnett (University of Massachusetts Amherst) found that dad humor is firmly rooted in puns and wordplay.
While more advanced comedy requires context, a joke about a neighbor’s roof may only require someone to understand the dual meaning of a single phrase.
Experts claim a pun can change body chemistry and lower stress. (iStock)
This predictable structure makes dad jokes broadly accessible, creating opportunities for shared humor across generations, the researchers said.
Laughter alters internal chemistry by decreasing stress hormones like cortisol and epinephrine, while simultaneously increasing happiness chemicals like dopamine, serotonin and endorphins.
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A 2023 review in PLOS One found that a single laughter session could slash cortisol levels by more than 36%. This drop in stress lights up regions like the prefrontal cortex, helping the brain to process complex ideas.
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Studies have linked pun comprehension to verbal ability, creative thinking and the ability to make connections between different meanings.
Sharing a good laugh can boost oxytocin, a hormone known to deepen emotional bonds between parents and children. (iStock)
“When we see children laugh, we witness the brilliance of the brain in action: learning, connecting and growing,” Jacqueline Harding, PhD, an early childhood expert at Middlesex University in London, told Fox News Digital.
In her book, “The Brain That Loves to Laugh,” Harding states that joy is a complex biological phenomenon that helps children navigate stress and build more resilient, receptive minds.
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“Hope and humor, it seems, are not just the seasoning of life, but foundational to a recipe for healthy development.”
The physical benefit extends directly to the family unit. Sharing a good laugh can boost oxytocin, a hormone known to deepen emotional bonds between parents and children. It also promotes what psychologists call co-regulation, experts say.
Sharing a good laugh can boost oxytocin, a hormone known to deepen emotional bonds between parents and children. (iStock)
This process allows individuals to manage their own stress by drawing on a shared biological store of positive, safe experiences.
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“Spontaneous, joyful play is an antidote to stress, as it increases levels of endorphins released by the brain,” Harding said.
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“Creative, happy play does its most brilliant work at a molecular level, especially at a time when the human brain is at its most receptive.”
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