The public perception is that 20-25% of the population suffers from allergies, however the numbers are much lower: 3-4% of
adults and 6-8% of children suffer from a food allergy. This is because there are a number of food intolerances which are often
mistaken for food allergies. This includes lactose intolerance, celiac disease, food poisoning, and many others. Lactose
intolerance results from the body being unable to break down lactose, causing abdominal pain, bloating, gas, and diarrhea.
Celiac disease results from gluten intolerance. Gluten is found in many foods, including oat and wheat products.
Food allergies occur when the body creates a certain type of antibody called IgE to food particles. The Antibody IgE is the same
type of molecule that results in other types of allergies, such as hay fever or allergies to bees and medications. The symptoms
of food allergies can vary and may include swelling of the lips, tongue, or throat, hives, abdominal pain, vomiting, wheezing, and
even death. Most of the time, an allergic reaction to food will develop rapidly -within a few seconds to an hour of ingesting the
food. One exception is red meat allergy which can sometimes result in delayed reactions developing 4-6 hours after eating. It
is estimated that 200 people die every year from food allergies in the United States.
Food allergies are much more common than they used to be. The incidence of peanut allergies has doubled in the past 10
years. The most common food allergies in children are milk, egg, wheat, soy, and peanuts. In adults, the most common food
allergies are peanuts and shellfish. Most children with food allergies will outgrow them by early adolescence. However,
peanut and shellfish allergies rarely go away. A family history of asthma, environmental allergies, eczema, or food allergies are
all risk factors for children to develop food allergies. A child with a brother or sister who is allergic to peanuts is 10 times more
likely to become allergic to peanut compared to the general population.
Recent studies seem to indicate that children with food allergies are also at higher risk to develop environmental allergies and
asthma later in life.
Updated 25 Jan 2010
Sources include
Sampson HA. Update on food allergy J Allergy Clin Immunol 2004;113:805-819
Hong et al. Food allergy and eosinophilic esophagitis: learning what to avoid. Cleveland Clinic Journal of Medicine 2010;77:51-
59.
adults and 6-8% of children suffer from a food allergy. This is because there are a number of food intolerances which are often
mistaken for food allergies. This includes lactose intolerance, celiac disease, food poisoning, and many others. Lactose
intolerance results from the body being unable to break down lactose, causing abdominal pain, bloating, gas, and diarrhea.
Celiac disease results from gluten intolerance. Gluten is found in many foods, including oat and wheat products.
Food allergies occur when the body creates a certain type of antibody called IgE to food particles. The Antibody IgE is the same
type of molecule that results in other types of allergies, such as hay fever or allergies to bees and medications. The symptoms
of food allergies can vary and may include swelling of the lips, tongue, or throat, hives, abdominal pain, vomiting, wheezing, and
even death. Most of the time, an allergic reaction to food will develop rapidly -within a few seconds to an hour of ingesting the
food. One exception is red meat allergy which can sometimes result in delayed reactions developing 4-6 hours after eating. It
is estimated that 200 people die every year from food allergies in the United States.
Food allergies are much more common than they used to be. The incidence of peanut allergies has doubled in the past 10
years. The most common food allergies in children are milk, egg, wheat, soy, and peanuts. In adults, the most common food
allergies are peanuts and shellfish. Most children with food allergies will outgrow them by early adolescence. However,
peanut and shellfish allergies rarely go away. A family history of asthma, environmental allergies, eczema, or food allergies are
all risk factors for children to develop food allergies. A child with a brother or sister who is allergic to peanuts is 10 times more
likely to become allergic to peanut compared to the general population.
Recent studies seem to indicate that children with food allergies are also at higher risk to develop environmental allergies and
asthma later in life.
Updated 25 Jan 2010
Sources include
Sampson HA. Update on food allergy J Allergy Clin Immunol 2004;113:805-819
Hong et al. Food allergy and eosinophilic esophagitis: learning what to avoid. Cleveland Clinic Journal of Medicine 2010;77:51-
59.
AllergyExpert.US
What Are Food Allergies?
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Symptoms of food allergies
Diagnosis of food allergies
Treatment of allergic reactions
Coping with food allergies
Prevention of food allergies
Food allergies and vaccines
Common Food Allergies
Egg allergy
Fish allergy
Peanut allergy
Sesame seed allergy
Shellfish allergy
Soy allergy
Tree nut allergy
Wheat allergy
Other Food Related Disorders
Atopic Dermatitis (eczema)
Eosinophilic Esophagitis and
Gastroenteritis
Non Allergic Food Reactions
Food Intolerance: the Basics
Lactose Intolerance
Sulfite Intolerance
Scombroid Poisoning
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