Finally, Murdoch Children's Research Institute researchers in Melbourne have discovered that food allergies in children have a strong bond with eczema, an enduring skin disorder. Rise in allergy cases had concerned them, a report published recently in the Journal of Allergy and Clinical Immunology revealed.

Though, it was previously studied that the risk of an egg allergy amongst children could be cut by introducing cooked eggs to them at four to six-months of age. Professor Katie Allen has now found that environmental factors along with genetic ones are responsible and a particular food intake also cannot help.

About 700 infants' DNA samples were considered to notice changes in filaggrin, a gene linked to eczema. Children with changes were noticed to be more probable of a positive skin prick test to food allergens.

The findings are actually little perplexing, since it was found that a genetic predisposition to eczema was causing children to be more likely to develop food allergies. However, food could not be avoided so as to prevent the risks at the same time. The reason behind the same was that a full-blown allergy could be averted only with a proper consumption of food.

"Our research supports the biological model that we want to keep the skin in the best condition before the baby starts to eat", said Prof. Allen.