Food Allergy Risk Reduction (FARR®)

Peanut allergy is an increasingly common and potentially life-threatening condition. Recent studies indicate that, contrary to previous recommendations, the early introduction of peanuts to the diet of at-risk children lowers the risk of developing peanut allergy. These guidelines mark a significant change in the approach to food allergy, with an emphasis on prevention. In summary, the new guidelines emphasize the following:

• Consider peanut introduction into the diet between 4 and 6 months of age.
  
• Risk factors including the presence and severity of eczema as well as the presence of any other food allergy should be considered in order to help determine the safest way to introduce peanut.

Given this, Allergy Partners is pleased to offer the Food Allergy Risk Reduction (FARR) Program. Developed by Richard Wasserman, MD, PhD of Allergy Partners of North Texas, FARR is aimed at selected infants less than one year of age who might be at increased risk for allergy to foods such as milk, egg, or peanuts. The children are skin tested to that food and if skin testing is negative or mildly positive, then they are challenged with the food (milk, egg, or peanut). If there is no reaction, the parents are instructed to administer the specified quantity of food at least three times a week. Regular feedings reduce the chances of developing food allergy.

The goal of FARR is to prevent severe allergic reactions, especially among infants who show signs of moderate to severe eczema or egg allergies.

Infants with the following risk factors may also benefit from the FARR Program:

• Other food allergies
• Two or more family members with relevant allergies
• Siblings or parents with relevant allergies
• Siblings or parent with a food allergy other than peanut

Unfortunately, FARR may not be suitable for children with a strongly positive in vitro (ImmunoCAP) food allergy.