According to the Centers for Disease Control and Prevention (CDC), the number of young people who have a food allergy has increased by 18 percent over the last decade. This means that approximately three million U.S. children and teenagers under the age of 18, or nearly four percent of that age group, have a food allergy. Food allergies also affect about one to two percent of the U.S. adult population. There are several hypotheses as to the nature of this increase, but no theory has been proven. Based on what appears to be an increasing trend, especially among children and teens, it is no surprise that food allergy continues to capture the attention of the public through headlines in mainstream media outlets and online blogs alike.
Food allergies are a result of an immunological response to proteins contained in a food. The most common allergens in the U.S. are cow’s milk, eggs, peanuts, wheat, soy, fish, shellfish and tree nuts (walnut, cashew, etc.). Symptoms of food allergies include, but are not limited to: hives, eczema, coughing, wheezing, difficulty breathing, loss of consciousness, vomiting, diarrhea, abdominal cramping, itching and/or swelling of the mouth and throat, abdominal pain, swelling of the stomach, and gas.
There is currently no cure for food allergies. In addition to avoidance of food allergens, other actions that aid in prevention include reading food labels, inquiring about ingredients in foods prepared in foodservice establishments, and preparing for emergencies. The U.S. Food and Drug Administration (FDA), under the Food Allergen Labeling and Consumer Protection Act (FALCPA), requires that any of the major food allergens above be listed on the food label in plain English. See: U.S. FDA Food Allergen Labeling and Consumer Protection Act of 2004 for more information.
For more information on food allergies, visit:
Posted by: Dianne Gertson
