A new study by the University of Oulu suggests that children of allergic parents face a three times greater risk for developing food allergies. This is the first time a hereditary link has been established.

One parent’s food allergy doubles the likelihood that a child will develop allergic reactions to certain foods.

“Our research concluded that the more different types of allergies parents have, the likelier it is for children to be diagnosed with food allergies by the age of four,” says researcher Kaisa Pyrhönen.

Symptoms usually begin developing during the first year of life.

The findings are based on a study of some 6,000 children under the age of four in South Karelia. Scientists say the results could be crucial in uncovering the triggers behind food allergies.

YLE

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