FUNDING INFORMATION
Allergy
INFECTIOUS DISEASES, FOOD ALLERGY, ALLERGY, ASTHMA
The main components of this analysis were funded by the European Union (Integrated Approaches to Food Allergen and Allergy Risk Management (iFAAM), Grant Agreement No: 312147). The EAT Study was jointly funded by the UK Food Standards Agency (FSA, contract code T07051) and the Medical Research Council (MRC, grant MC_G1001205). Additionally, we would like to thank the Davis Foundation. The skin‐related aspects of the EAT study were supported by the UK National Institute for Health Research (NIHR). The LEAP Study was supported by grants from the National Institute of Allergy and Infectious Diseases (NO1‐AI‐15416, UM1AI109565 and HHSN272200800029C); Food Allergy Research and Education; the Medical Research Council and Asthma UK; the United Kingdom Department of Health, through a National Institute for Health Research comprehensive Biomedical Research Centre award to Guy's and St. Thomas's NHS Foundation Trust, in partnership with King's College London and King's College Hospital NHS Foundation Trust; the National Peanut Board; and the United Kingdom Food Standards Agency.