On Tuesday, December 3, 2024, Malina Malkani, a pediatric registered dietitian and Rye mother
of three, visited the Rye Free Reading Room to discuss her latest book, “Safe and Simple Food
Allergy Prevention.” The book offers practical, research-backed guidance on preventing food
allergies in children and includes eight weeks of meal plans alongside foundational information
on allergen introduction.
“It’s a cookbook,” Malkani explained, “but it’s also a guide to introducing allergens early and
effectively.”
Malkani challenges outdated practices that delay the introduction of common allergens until
children are toddlers or preschoolers. “Wrong. Wrong. Wrong,” she emphasized. Current
research reveals that introducing potential allergens “early and often” — ideally starting at four
to six months — can significantly reduce the risk of food allergies. “Exposing infants multiple
times a week trains their immune systems to handle allergens,” she said.
When asked why many pediatricians still don’t recommend this approach, Malkani pointed to a
knowledge gap. “Sixty percent of pediatricians are unaware of early allergen introduction as a
prevention method because nutrition isn’t a standard part of their training.”
Malkani’s book addresses her goal and the broader question: “How do we raise healthy,
adventurous, intuitive eaters?” With nine allergens—milk, eggs, fish, shellfish, tree nuts,
peanuts, wheat, soybeans, and sesame—accounting for over 90% of food allergies, she hopes
her work will pave the way for a new generation of kids with less prevalent food allergies.