The aim of a new study published in The Journal of Allergy and Clinical Immunology was to determine whether an early dietary introduction of highly-allergenic foods can lower the risk of food allergy in high-risk infants. In the present study, an early introduction of highly-allergenic foods for lower risk infants was examined using the Canadian Healthy Infant Longitudinal Development (CHILD) Study data. Here, 2669 CHILD participants were enrolled from the general population before birth; every 6 months, caregivers reported food introduction and allergic reactions. At ages 1 and 3 years, sensitization to peanut, egg and cows milk was measured by skin prick testing (SPT) and atopic dermatitis diagnosed at clinical visits. The results revealed that 3.80% of the children below the age of 3 years had sensitization to peanut; 2.21% to egg; and 1.12% to cow’s milk. In addition, 1.78% showed probable clinical IgE-mediated allergy to peanut, 0.16% to egg and 0.08% to cows milk. It was noted that infants introduced to peanut after 12 months of age had increased odds of sensitization and probable clinical allergy to peanut at 3 years. Moreover, these associations persisted after the exclusion of high-risk infants with moderate-to-severe atopic dermatitis in the first year or with egg sensitization at 1 year. Hence, the findings suggested that infants introduced to peanut after the age of 12 months were more likely to have sensitization and probable clinical allergy to peanut at 3 years.