Thanks to YouTube, I present an excellent 9:20 on food allergy myths from 2 New York allergists. See the end of this post for their presentation–I hope you enjoy it as much as I did.
In recent years, the conversation surrounding food allergies has significantly intensified. With constant news headlines, social media discussions, and shared personal experiences, it seems as though food allergies are at an all-time high. But is this phenomenon just a product of increased awareness, or are the numbers truly on the rise? This blog aims to explore the evidence behind the growing concern of food allergies and whether it truly warrants the attention it has received.
There’s no denying that public concern about food allergies has increased, and rightfully so. According to a study published in the Journal of Allergy and Clinical Immunology, the prevalence of food allergies among children has increased by 18 percent globally between 1997 and 2007. A report from the Centers for Disease Control and Prevention also indicated that food allergy rates in the US doubled over the same period. Furthermore, the World Allergy Organization estimates that over 250 million people worldwide have a food allergy. That to me is definitely an increase in allergy to what we eat!
While the number of people affected by food allergies certainly appears to be on the rise, it’s essential to consider various factors that might have contributed to this increase. These factors include increased public awareness, improved diagnostic techniques, and better reporting of these conditions.
The role of public awareness:
One possible explanation for the perceived increase in food allergies is that people are simply more knowledgeable and vigilant about their health than in the past. Greater awareness about different types of food allergies and their potential consequences has led to increased self-reporting, more consultations with healthcare providers, and better documentation of these conditions. Along with public awareness of food allergy comes the risk of “over reporting” reactions that really aren’t food allergy at all. We eat 4-5 times per day, and any number of symptoms could be blamed on food allergy, when it truly is a migraine headache for instance.
To put this into context, think back to two or three decades ago, when coeliac disease (a type of gluten-related food allergy) was practically unheard of, whereas now it’s commonplace to see gluten-free products in mainstream supermarkets. But beware, not everyone has gluten-related food allergy.
Improved diagnostic techniques:
Another contributing factor to the increase in food allergy prevalence is the advance in diagnostic methods. Technological advancements have led to more accurate and reliable allergy tests, which in turn have identified previously undiagnosed cases.
One example is the use of double-blind, placebo-controlled food challenges (DBPCFC), the gold standard for diagnosing food allergies. In these tests, both the patient and the healthcare professional are unaware of whether the individual is consuming the suspected allergen or a placebo. This type of testing significantly reduces the potential for bias and has contributed to confirming the growing cases of food allergies. In many instances, the diagnosis of food allergy (or even medication allergy) comes down to an “in-office” challenge. We do this by gradually increasing the dose of a food in the office over 4 hours and monitor for any symptoms of allergy. Here’s an example:
- Testing for peanut allergy
- Advance the following doses every 30 minutes and watch for symptoms of itching, sneezing, hives, wheezing and other symptoms of anaphylaxis.
- First dose 100mg of peanut protein–this is not very much and has to be weighed out by a jewelers scale
- Second dose 250mg
- Third dose 500mg–and so forth, building up to a serving size of 30 grams or 30,000mg
- As you can see, this process can take a while, sometimes up to 4-5 hours.
Environmental factors and hygiene hypothesis:
Many researchers believe that today’s modern, sanitized lifestyle could be contributing to the rise in food allergies. The hygiene hypothesis suggests that our overly sterile environment isn’t allowing our immune systems to develop and build a tolerance to various allergens, leading to increased sensitivity and reactivity. A corollary to this concept is withholding “allergic” foods during the first year of life and actually increasing the risk of allergy. This is why children with early exposure to peanut have less allergy when they’re older than children who avoid peanut early in life. This turned our food recommendations we’ve had for years on its head!
One interesting aspect of this theory is the apparent difference in food allergies rates between urban and rural areas, with urban residents typically experiencing higher food allergy rates. This disparity suggests environmental factors, such as exposure to pollutants, different types of bacteria, and access to a wider variety of foods, might play a role in the development of allergies.
The Role of Genetics and Environment
Why do some people suffer from food allergies while others don’t? The answer lies in a complex interplay of genetic and environmental factors. A genetic predisposition certainly plays a role, with individuals inheriting specific genes that can make them more susceptible to food allergies. However, genetics alone may not account for the entire picture. Environmental factors such as diet, exposure to allergens, and even the microorganisms residing in our gut are increasingly recognized as contributors to the development of food allergies.
Prevention and Management
The most effective way to manage food allergies is to avoid the allergenic foods themselves. When it comes to children, introducing a variety of foods, including common allergens such as peanuts, eggs, and fish, as early as 4-6 months of age may help protect against the development of allergies. In cases of allergic reactions, treatments can vary from over-the-counter antihistamines for mild symptoms to life-saving epinephrine self-injectors for anaphylactic reactions. It is essential to work closely with a healthcare provider to develop a personalized plan for managing your or your child’s food allergies.
The importance of understanding food allergies:
While it may be challenging to pinpoint the exact reasons behind the increase in food allergies, there’s no denying that it’s a growing concern that must be appropriately addressed. Food allergy management involves understanding the condition, implementing effective prevention strategies, and adhering to a suitable treatment plan when an allergic reaction occurs.
Individuals and their families who live with food allergies should work closely with healthcare providers to develop a comprehensive management plan. Furthermore, the general public should be educated about allergy symptoms and the importance of being considerate to those with food allergies to create a more inclusive and supportive community. Unfortunately, many reports on social media report hazing or intimidation related to the care of peanut-sensitive patients while flying of all places to have an anaphylactic reaction to peanuts.
In conclusion, the evidence suggests that food allergy prevalence is indeed on the rise. While some of this increase may be attributed to greater awareness and advances in diagnostic techniques, it’s essential not to overlook the possible roles of environmental factors and lifestyle changes. As we have discovered, food allergies are a genuinely complex and multifaceted issue. By understanding the complex nature of food allergies and their likely causes, individuals and healthcare providers can work together to develop better prevention and treatment strategies, ultimately promoting a safer and healthier environment for those affected.
Myths and Misconceptions
Though food allergies are beginning to receive the attention they warrant, there is still a myriad of myths and misconceptions surrounding the topic. I found this short video on debunking 11 food allergy myths. See if you can find one that applies to you!