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.
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.
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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