Over the past 20 years or so, the rate of food allergies have significantly increased among children and adults. This creates concern, questions, and often confusion for medical professionals, parents, and the public. In order to effectively treat and manage these (sometimes) severe or life-threatening allergies, it’s important to understand possible underlying causes.
Changes in Diet and Environment
One common theory used to explain the root cause and rise in allergy cases is called the “hygiene hypothesis.” This is based on the belief that children’s developing immune systems are being delayed for a variety of reasons. Improved sanitation has led to a reduction in early childhood diseases however, reducing exposure to a variety of microbes (such as bacteria) extends the timeline it takes for the immune system to become active and robust.
Modern farming, improved food processing methods, and an abundance of grocery stores mean that people are no longer exposed to microbes that might have been found in the soil of the backyard garden. It is thought that this limited exposure could be a cause of the immune system overreacting to harmless substances like food proteins.
Timing is everything!
Certain foods are known to be common allergens such as eggs and peanuts. The top nine allergens in the U.S. are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
In recent years, parents were advised to delay introducing certain “top allergens” to their infants to prevent possible allergies. However, several studies have shown that the opposite may be true [1,2,3]. Introducing these types of foods early on has been shown to significantly reduce the likelihood of children ever having an allergic reaction to them.
Genetics and Environmental Factors
Like most other health conditions, genetics plays a part in whether or not someone develops a food allergy. (Although environment is likely a bigger factor in the equation.) Think of it as genetics planting a seed and environment determining whether the tree grows and to what height. Much of the food found on store shelves is heavily processed and contains unnatural additives and preservatives. These factors may also contribute to the potential for food allergy development.
Increased Awareness and Diagnosis
Increased awareness and improvements in testing have led to a higher detection rate of food allergies. Medical professionals and patients are becoming more knowledgeable about symptoms and testing methods, leading to identifying and reporting more cases.
The rise in food allergies is a complicated topic and more research is needed to continue to expand what we currently know and to determine how we can best treat food allergies going forward. It can be extremely stressful having or caring for someone with severe allergies.
Know that you are not alone.
Life-changing therapies are being developed and used to help people live well in spite of food allergies. Speak with your allergist or connect with me to learn more about options for improving your/your child’s overall quality of life.
Du Toit G, Roberts G, Sayre PH, et al. Randomized trial of peanut consumption in infants at risk for peanut allergy. N Engl J Med. 2015;372(9):803-813. doi:10.1056/NEJMoa1414850.
Perkin MR, Logan K, Tseng A, et al. Randomized trial of introduction of allergenic foods in breast-fed infants. N Engl J Med. 2016;374(18):1733-1743. doi:10.1056/NEJMoa1514210.
Ierodiakonou D, Garcia-Larsen V, Logan A, et al. Timing of allergenic food introduction to the infant diet and risk of allergic or autoimmune disease: A systematic review and meta-analysis. JAMA. 2016;316(11):1181-1192. doi:10.1001/jama.2016.12623.
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