Although we know that allergies existed, our understanding of allergies today is different. 

We know that allergies are immune system reactions to the food protein. Although there is no definite cure to food allergies found yet, in the past decade progress has been made in medical research and there is improvement in many social aspects, making life easier for people with food allergies. 

A brief history of allergies 

More than 150 years ago, Charles Harrison Blackley was curious to know what caused the so-called hay fever. While experimenting on himself he discovered that pollen caused him seasonal sneezing, watery eyes, and a runny nose. 

In 1905 Clemens von Pirquet, a pediatrician from Austria discovered that patients vaccinated for smallpox using horse serum reacted quickly and severely to a second dose and that was just a way of the immune system producing antibodies to fight antigen (foreign substances contained in the serum). Thus, he invented the term allergy.

Over time it was proposed that this immune system reaction is causing hay fever, asthma, some skin diseases, and even severe anaphylaxis.

After WWII, the term allergy was being applied not only to immune system reactions to food, but also to synthetic chemicals and cosmetics. Meanwhile production of the first anti-allergy products was growing. 

In 1967, researchers identified immunoglobulin E (IgE). This is  the antibody responsible for most allergic reactions. When someone is exposed to an antigen, peanuts for example, their body produces a specific IgE antibody in a process called sensitization.  Until a person consumes the food they are allergic to, IgE remains inactive. 

After that blood allergy tests and the EpiPen were discovered. 

Today the number of people allergic to food is growing 

According to National Geographic, 2.5% of the world’s population suffers from a food allergy. Allergies represent the sixth leading cause of chronic illness in the USA, costing around $18 billion a year. 

Here are some food allergy stats by country: 

• 32 million Americans have food allergies, including 5.6 million children under age 18. The most common food allergy is shellfish (8.2 million)

• More than 3 million Canadians self-report having at least one food allergy. Almost 500,000 Canadian children under 18 years have food allergies. 

• According to Statista, 5% of the Mexican population that suffers from food allergy are allergic to peanuts. 

• Study conducted by the Environmental Medicine Commission of the Robert Koch Institute (RKI) estimates a  prevalence of food allergies in adults in Germany at 4.7%.

• In France the prevalence of food allergies is estimated at 3.24%.

• It is estimated that in the UK, 2 million people are living with a diagnosed food allergy.

• In Ireland, statistics show that approximately 5% of children and 3% of adults actually suffer from food allergies.

• Food allergy occurs in around 10% of infants, 4-8% of children, and about 2% of adults in Australia and New Zealand. The most common food allergens are cow’s milk (dairy), egg, peanut, tree nuts, sesame, soy, fish, shellfish and wheat.

Why are allergies growing worldwide? 

The increase of food allergies during the past 30 years is becoming an alarming concern. Yes, the world is becoming more aware of the existence and risk of food allergies, and we are becoming better at diagnosing them, however there is no simple explanation why people are becoming more allergic to food. 

Some of the elements causing the increase of allergies to food worldwide may include pollution, dietary changes and less exposure to microbes, which change the way our immune systems respond.

Cure 

Although there is much progress in the field of allergy research and medicine, there is still no definite cure for food allergies. People with allergies are generally advised to be well informed, to read food labels and to avoid consuming the food they are allergic to. 

It is quite positive that in the last few years, new allergen free and allergen careful brands have been emerging thus improving the quality of life for people with food allergies and making it easier for them to enjoy social aspects such as traveling and eating outside in a restaurant. 

For more information about food allergies we advise you to consult with a local allergist. 

Unfortunately, the number of people allergic to food is growing by the day. According to data by The Food Allergy Organization approximately 32 million people have some sort of a food allergy in the USA alone.  It is also estimated that at least two children in one classroom are likely to be allergic to some food. 

More than 170 foods are reported to cause allergy, with eight being most common: milk, peanuts, eggs, tree nuts, shellfish, wheat, soy, fish. In some cases they cause severe allergic reactions called anaphylaxis. 

Food allergies have been increasing constantly for the last 30 years. With no link to only one factor, some of the elements causing the increase of allergies to food worldwide may include pollution, dietary changes and less exposure to microbes, which change the way our immune systems respond.

Common food allergies and food families 

The most common allergies in adults are: peanuts, tree nuts, milk and shellfish . Although some allergies can be outgrown, for the previously mentioned food allergies it is generally considered that they cannot be outgrown. 

Because different foods belong to different food families it is quite possible for one person, allergic to one member of a certain food family to be allergic to other members of the same food family as well. This is called cross- reactivity. The food proteins are similar and the body recognises the protein of the food you are allergic to when you are consuming food from the same food family, thus causing an allergic reaction. 

For example: Peanuts belong to the pea family. Beans, soybeans, black-eyed peas, licorice and tragacanth also belong to the same food family. Thus, people allergic to peanuts in some cases may also be allergic to beans and peas, but not necessarily allergic to other nuts. Because they are not related. Another example is with people allergic to potatoes. They may also be allergic to tomatoes, but not to sweet potatoes, because sweet potatoes do not belong to any food family. 

According to some studies there is a 90% risk that a person allergic to cow milk will also have allergic symptoms when consuming goat and sheep milk. The risk is much lower (5%) for mare’s milk. 

Because the protein is the same, during an allergies blood test, the allergy may be recognised because your immune system will recognise the protein, but you may actually be able to tolerate consuming that food. For example studies have shown that 50% of people allergic to peanuts will be allergic to other legumes as well, but 95% of them can tolerate and eat the cross-reactive legumes. 

Individual reactions to foods from the same family vary therefore one must always consult with an allergist. 

Below we are adding a list of food families. If you or any of your loved ones  are sensitive to one food, be careful with all related foods. 

Although there are new modern approaches to the treatment of food allergies, most medical experts on food allergy recommend avoiding the foods you are allergic to and always being prepared in case you suffer from anaphylaxis. 

Although it is not a significant improvement of life for people with allergies, being well informed and reading the labels of the products is important to make yourself and your close ones feel safer. 

If you want to learn more about food allergies we advise you to reach out to local allergists.