FOUR-YEAR-OLD Harry is looking forward to Easter this year, because for the first time he may be able to eat chocolate eggs.
Harry has food allergies, and the chocolate treats might have killed him in the past because of his allergic reaction to milk.
But recent testing in a Murdoch Childrens Research Institute (MCRI) study in Melbourne shows his milk tolerance has improved.
The testing is part of the institute's study into links between vitamin D levels and food allergies in children.
In results released on Monday, the study found one-year-olds with food allergies were up to 10 times more likely to have low vitamin D levels.
Lead researcher Professor Katie Allen says the vitamin D factor, combined with other hygiene and food introduction factors, may help solve the puzzle of Australia's soaring food allergy rates.
"I think ... all these coming together within the next couple of years could have a dramatic impact on preventing food allergies and turning back the tide of the epidemic," Ms Allen told reporters in Melbourne.
"So, yes, I think that things are happening very quickly."
The rate of anaphylaxis, a potentially deadly allergic reaction, has soared in Australia in recent years.
Harry's mum Katie Eyers says when Harry was 18 months old, he stopped breathing for about 30 seconds after drinking a fifth of a teaspoon of milk.
Curing him of his allergies would mean the world to her.
"It would mean so much to have a child you could let out of your sight and not fear that every little bit of food might kill them," Ms Eyers said.
"So just being able to let them go to school without a worry, birthday parties, family functions, all those things that in the back of your mind you're always feeling a bit anxious about."
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