Food allergies have been increasing sharply in the United States in recent years. An estimated 15 million people in the U.S. have at least one food allergy, according to Food Allergy Research and Education, a nonprofit organization working to educate the public about this serious medical condition. It’s even worse for kids -- approximately one out of every 13 children is allergic to some food -- typically milk, eggs or soy. Each year food allergies account for 200,000 visits to the emergency room, and, according to the U.S. Centers for Disease Control (CDC), among children food allergies are responsible for more than 300,000 ambulatory care visits. Read on to learn 10 surprising truths about food allergies.
1. Eight Foods Cause the Most Allergies Eight foods -- milk, eggs, peanuts, soy, fish, shellfish, tree nuts and wheat -- are responsible for 90 percent of all food allergies. Food allergies affect adults and children of all races and ethnicities and can develop to any food and at any age. “People can be allergic to just about anything, and we’re seeing an increasing number of adult-onset allergies, particularly to shellfish and nuts,” says food allergy researcher Ruchi Gupta, adding that any allergy can be potentially life threatening. “A true allergy can cause an immediate, deadly reaction,” adds Gupta. Interestingly, among adults and children, Gupta says her research shows there are higher numbers of food allergies in urban populations.
2. Food Allergies Are Increasing Food allergies are on the rise, and it’s not only U.S. residents that are affected; recent European studies show that food allergies are also increasing in Europe and throughout the world. According to a study conducted in 2013 by the Centers for Disease Control and Prevention, the number of U.S. children with food allergies increased 50 percent between 1997 and 2011 with no clear cause. In addition, a study published in the June 2011 issue of Pediatrics showed that nearly 40 percent of children with food allergies have experienced a severe or life-threatening reaction, and about 30 percent have multiple food allergies. More than 17 million Europeans have a food allergy, according to the European Academy of Allergy and Clinical Immunology. In Europe, hospital admissions for severe reactions have increased dramatically in the past 10 years.
3. Allergies Differ From Intolerances Food allergies involve the immune system, while food intolerances are generally digestive system responses. “The general consumer needs to understand the difference between a food allergy and an intolerance,” says Roger Clemens, former president of the Institute of Food Technologists. “Consumers often think that any adverse reaction is an allergy, but that is not the case. The serious nature of allergies cannot be overstated.” Symptoms of an allergic reaction include rash or hives, stomach pain, nausea, diarrhea, vomiting, wheezing, trouble swallowing, swelling of tongue and lips and a weak pulse. By contrast, reactions to a food intolerance include stomach pain, diarrhea, heartburn, headache and bloating.
4. Allergy Tests Are Not Foolproof A positive skin or blood test does not necessarily mean a patient will have an allergic reaction, according to Dr. James Sublett, an allergist in Louisville, Kentucky. Sublett says he often does “challenge testing,” giving his patients foods to which they are supposedly allergic. Sublett adds, “They often show no reaction. That’s why it’s important to see a certified allergist to confirm and diagnose a potentially serious problem.” According to Dr. Sublett, the thinking has changed regarding the addition of the known allergens into a child’s diet. While parents in the past were advised to wait until 12 months to introduce cow milk, two years of age for eggs and three years of age for peanuts, tree nuts and fish, the current thinking among doctors and scientists is that early exposure helps keep allergies from developing. New guidelines supporting this were released in 2012 by the American Academy of Asthma, Allergy and Immunology, and parents should consult with their doctor to develop an individual plan for their child.
5. More People Are Allergic to Peanuts The growing number of both children and adults suffering from peanut allergy is mystifying scientists. Research shows that the number of children living with peanut allergy appears to have tripled between 1997 and 2008, but the exact cause is unknown. One theory is the “hygiene hypothesis,” which suggests “clean living” and the use of medications to treat infections may leave our immune systems more susceptible to attacking food proteins. Another theory specific to peanuts is that the method of dry-roasting rather than boiling peanuts may make them more likely to cause an allergy. As a result of this trend, researchers are working on a non-allergenic peanut. Until that product is released, those with peanut allergies need to be especially vigilant because peanuts are used in so many foods.
6. Kids Can Outgrow Food Allergies There’s hope for the millions of kids who suffer from food allergies. A recent survey of almost 40,000 children nationwide found that nearly 27 percent outgrew their allergies at about age 5. Food allergy researcher Ruchi Gupta, M.D., M.P.H., conducted the survey and published the results in the June 2011 issue of Pediatrics. Forty percent of those surveyed had experienced a severe reaction, Gupta said. Among her findings, the earlier a child’s first reaction to a specific food, the more likely he is to outgrow the allergy. Gupta also found that boys were more likely to outgrow their allergies than girls.
7. Epinephrine Beats Antihistamines Anaphylaxis, the most deadly allergic reaction, occurs in nearly one in 50 Americans, according to a 2013 study by the Asthma and Allergy Foundation of America. Yet despite that high number, only 11 percent of sufferers used epinephrine, the study concluded. “Epinephrine is the treatment of choice for anaphylaxis, yet people often use an antihistamine first,” says Dr. Michael Pistiner, a pediatric allergist in Boston. According to Dr. Pistiner, severe allergic reactions are often not identified and treated right away. “The longer you wait to treat anaphylaxis, the more it can progress and the more dangerous it becomes,” adds Pistiner.
8. Secondary Reactions Occur Often Many people assume that once they use the epinephrine auto-injector and begin to feel better, the allergic episode is over and no additional medical treatment is needed, but that could be a deadly mistake, according to Dr. Jun Lu, an allergist in Stockton, California. “There is a delayed response that can happen hours after the initial episode, which can often be life threatening, especially if the patient does not have additional epinephrine auto-injectors. It is wrong to think that after the initial episode, the situation is all clear.” People with food allergies should always carry more than one epinephrine auto-injector because the effects can wear off after just a few minutes. A second dose may also be necessary in case the person does not respond immediately.
9. Restaurants Cater to Food-Allergy Sufferers Restaurants are becoming ever more aware of food allergies -- educating their employees and using different cooking techniques -- for those with allergies or gluten intolerance. “Restaurants are taking this very seriously, to the point, for example, that they use different bins to fry fish, poultry and beef to avoid the risk of cross-contamination,” says Roger Clemens, former president of the Institute for Food Technologists. Several websites list the most allergy-friendly restaurant chains. So they can help you find the best dish for your needs, make sure to alert your waiter of any allergies.
10. You Are Intolerant -- Not Allergic -- to Gluten Many people claim to be allergic to gluten, but that is a food sensitivity rather than an allergy, according to Mike Spigler, vice president of education at Food Allergy Research and Education. Celiac disease, which is activated by gluten, is a genetic autoimmune disease that harms the small intestine, making it difficult for the body to absorb nutrients. People with gluten sensitivity have difficulty digesting gluten and can suffer from celiac disease. By contrast, a food allergy is the result of a body’s overreaction to a protein within a food. While celiac disease is not life threatening, it can cause serious problems without treatment.
1. Eight Foods Cause the Most Allergies Eight foods -- milk, eggs, peanuts, soy, fish, shellfish, tree nuts and wheat -- are responsible for 90 percent of all food allergies. Food allergies affect adults and children of all races and ethnicities and can develop to any food and at any age. “People can be allergic to just about anything, and we’re seeing an increasing number of adult-onset allergies, particularly to shellfish and nuts,” says food allergy researcher Ruchi Gupta, adding that any allergy can be potentially life threatening. “A true allergy can cause an immediate, deadly reaction,” adds Gupta. Interestingly, among adults and children, Gupta says her research shows there are higher numbers of food allergies in urban populations.
2. Food Allergies Are Increasing Food allergies are on the rise, and it’s not only U.S. residents that are affected; recent European studies show that food allergies are also increasing in Europe and throughout the world. According to a study conducted in 2013 by the Centers for Disease Control and Prevention, the number of U.S. children with food allergies increased 50 percent between 1997 and 2011 with no clear cause. In addition, a study published in the June 2011 issue of Pediatrics showed that nearly 40 percent of children with food allergies have experienced a severe or life-threatening reaction, and about 30 percent have multiple food allergies. More than 17 million Europeans have a food allergy, according to the European Academy of Allergy and Clinical Immunology. In Europe, hospital admissions for severe reactions have increased dramatically in the past 10 years.
3. Allergies Differ From Intolerances Food allergies involve the immune system, while food intolerances are generally digestive system responses. “The general consumer needs to understand the difference between a food allergy and an intolerance,” says Roger Clemens, former president of the Institute of Food Technologists. “Consumers often think that any adverse reaction is an allergy, but that is not the case. The serious nature of allergies cannot be overstated.” Symptoms of an allergic reaction include rash or hives, stomach pain, nausea, diarrhea, vomiting, wheezing, trouble swallowing, swelling of tongue and lips and a weak pulse. By contrast, reactions to a food intolerance include stomach pain, diarrhea, heartburn, headache and bloating.
4. Allergy Tests Are Not Foolproof A positive skin or blood test does not necessarily mean a patient will have an allergic reaction, according to Dr. James Sublett, an allergist in Louisville, Kentucky. Sublett says he often does “challenge testing,” giving his patients foods to which they are supposedly allergic. Sublett adds, “They often show no reaction. That’s why it’s important to see a certified allergist to confirm and diagnose a potentially serious problem.” According to Dr. Sublett, the thinking has changed regarding the addition of the known allergens into a child’s diet. While parents in the past were advised to wait until 12 months to introduce cow milk, two years of age for eggs and three years of age for peanuts, tree nuts and fish, the current thinking among doctors and scientists is that early exposure helps keep allergies from developing. New guidelines supporting this were released in 2012 by the American Academy of Asthma, Allergy and Immunology, and parents should consult with their doctor to develop an individual plan for their child.
5. More People Are Allergic to Peanuts The growing number of both children and adults suffering from peanut allergy is mystifying scientists. Research shows that the number of children living with peanut allergy appears to have tripled between 1997 and 2008, but the exact cause is unknown. One theory is the “hygiene hypothesis,” which suggests “clean living” and the use of medications to treat infections may leave our immune systems more susceptible to attacking food proteins. Another theory specific to peanuts is that the method of dry-roasting rather than boiling peanuts may make them more likely to cause an allergy. As a result of this trend, researchers are working on a non-allergenic peanut. Until that product is released, those with peanut allergies need to be especially vigilant because peanuts are used in so many foods.
6. Kids Can Outgrow Food Allergies There’s hope for the millions of kids who suffer from food allergies. A recent survey of almost 40,000 children nationwide found that nearly 27 percent outgrew their allergies at about age 5. Food allergy researcher Ruchi Gupta, M.D., M.P.H., conducted the survey and published the results in the June 2011 issue of Pediatrics. Forty percent of those surveyed had experienced a severe reaction, Gupta said. Among her findings, the earlier a child’s first reaction to a specific food, the more likely he is to outgrow the allergy. Gupta also found that boys were more likely to outgrow their allergies than girls.
7. Epinephrine Beats Antihistamines Anaphylaxis, the most deadly allergic reaction, occurs in nearly one in 50 Americans, according to a 2013 study by the Asthma and Allergy Foundation of America. Yet despite that high number, only 11 percent of sufferers used epinephrine, the study concluded. “Epinephrine is the treatment of choice for anaphylaxis, yet people often use an antihistamine first,” says Dr. Michael Pistiner, a pediatric allergist in Boston. According to Dr. Pistiner, severe allergic reactions are often not identified and treated right away. “The longer you wait to treat anaphylaxis, the more it can progress and the more dangerous it becomes,” adds Pistiner.
8. Secondary Reactions Occur Often Many people assume that once they use the epinephrine auto-injector and begin to feel better, the allergic episode is over and no additional medical treatment is needed, but that could be a deadly mistake, according to Dr. Jun Lu, an allergist in Stockton, California. “There is a delayed response that can happen hours after the initial episode, which can often be life threatening, especially if the patient does not have additional epinephrine auto-injectors. It is wrong to think that after the initial episode, the situation is all clear.” People with food allergies should always carry more than one epinephrine auto-injector because the effects can wear off after just a few minutes. A second dose may also be necessary in case the person does not respond immediately.
9. Restaurants Cater to Food-Allergy Sufferers Restaurants are becoming ever more aware of food allergies -- educating their employees and using different cooking techniques -- for those with allergies or gluten intolerance. “Restaurants are taking this very seriously, to the point, for example, that they use different bins to fry fish, poultry and beef to avoid the risk of cross-contamination,” says Roger Clemens, former president of the Institute for Food Technologists. Several websites list the most allergy-friendly restaurant chains. So they can help you find the best dish for your needs, make sure to alert your waiter of any allergies.
10. You Are Intolerant -- Not Allergic -- to Gluten Many people claim to be allergic to gluten, but that is a food sensitivity rather than an allergy, according to Mike Spigler, vice president of education at Food Allergy Research and Education. Celiac disease, which is activated by gluten, is a genetic autoimmune disease that harms the small intestine, making it difficult for the body to absorb nutrients. People with gluten sensitivity have difficulty digesting gluten and can suffer from celiac disease. By contrast, a food allergy is the result of a body’s overreaction to a protein within a food. While celiac disease is not life threatening, it can cause serious problems without treatment.
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