Food Allergies: Why are They So Prevalent?

Years ago it was rare to hear of people with food allergies, but today everyone seems to know someone with an allergy, or intolerance, to something. Whether it be a 'no candy' rule for Valentine’s Day, a child attending a birthday party or your friend who reveals they can’t eat gluten: food intolerance and allergies are on the rise. 

In fact, the number of children with food allergies has gone up 18 percent and the number seeking treatment for food allergy reactions at hospitals has tripled since 1993. More than 15 million Americans have food allergies. That’s 1-in-25, or 4 percent of the population, according to the U.S. Centers for Disease Control and Prevention. 

Although there are many food allergens, eight foods account for 90 percent of all food-allergic reactions in the U.S., according to Foodallergy.org. You probably know someone who has an allergy to one or more of the eight: milk, eggs, peanuts, tree nuts, wheat, soy, fish, and shellfish. Why should all the children in schools have to stop passing out Valentine’s candy just for one student?

Because food allergies cause someone to head to the emergency department every three minutes and every six minutes the reaction is a life-threatening anaphylaxis. That is nearly 200,000 ER visits each year, according to Foodallergy.org. There is a difference between food allergy and food intolerance. This table may help: Food Allergy Food Intolerance Provokes immune response (body thinks it is an enemy) Yes Often Aggrevates digestive system (heartburn, IBS, colitis, etc) Often Often Aggrevates skin disorders Often Often Aggrevates nervous system (memory, attention, migraines, moods, etc) Often Often Reactions are quick Yes (typically within 30 minutes) No (typically days to years and is cumulative after repetitive exposure) Can be identified through allergy testing (RAST or bloodwork) Yes No (typically only identified through an elimination diet) Life threatening Potential No As a mom of three gluten-free children and an adult with allergies who eats a diet avoiding four of the eight major allergens, I am often asked: “Why is there such an increase in allergies?” Great question to which there is no one proven answer.

There is theory about food additives have caused food to be harder to break down, which leads to larger particles in our digestive tract and increase in processed foods which our body decides to "attack." Another theory involves the increase and doubled up pediatric vaccination schedules. Some people believe this overstimulates the immune response for children. And then there is the theory that the pesticides and GMO (genetically modified organisms) in our plants and the antibiotics, and steroids in animal products, may cause our systems to go haywire. Perhaps it is a combination of all or none of the above, but regardless of the reason for the rise in allergies and intolerances, there is a need for those afflicted to avoid the foods or their immune system will be chronically affected. Even trace amounts of a food allergen can cause a reaction. 

Those who have an allergy or intolerance tend to know how to read labels and avoid those ingredients (after a steep learning curve and transition.) But, those who do not live with food allergies must understand it is not “OK to have just one bite” of the food. Milford's school "no food" policy may be disappointing to many, but imagine if it was your child who was rushed to the ER? Imagine if it was your child who had excruciating stomach pain or headaches that brought her to tears for days? Imagine if it was your friend who has a rash from head to toe for weeks after a trace amount of a food. The best advice is to simply ask the child’s parent to bring their food to your house or party or to ask your friend to bring their favorite (allergy free) dish.