Why Are Allergies and Intolerances to Foods Becoming So Common?

Food allergies (and food intolerance) are fast becoming a growing public concern. 

It is estimated that as many as 15 million people suffer from food allergies.  According to a 2008 study released by the Center for Disease Control, the prevalence of reported food allergy increased 18% between 1997 and 2007 in children under the age of 18.  The prevalence of peanut allergy among children tripled between 1997 and 2007.  

Food allergy is a histamine reaction, and potentially serious immune response, to eating specific foods or food additives. Eight types of food account for over 90% of allergic reactions in affected individuals: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat.   Reactions to these foods can vary – from a tingling sensation around the mouth to anaphylactic shock.

The incidence of food intolerance is also on the rise.  Food intolerance is a reaction of a food that irritates the stomach or that your body can’t properly digest.  Symptoms of food intolerance are:  gradual onset, usually takes a lot of the food, may only happen if it is consumed on a regular basis, and is non-life threatening. Symptoms of  food intolerance are: gas, bloating, cramping, headaches, heartburn, nervousness or irritability. In many kids, a constant runny nose or congestion issues have roots that are closely tied to an intolerant food.

A food allergy is a food that gets a whole body response from the immune system. A food allergy initiates a sudden reaction, it only takes a small amount, it happens every time the food is consumed, and it can be life threatening. A food allergy has symptoms like: rash, hives, itching, shortness of breath, difficulty breathing, chest pain, and sudden decrease in blood pressure.  These reactions are sever and need immediate medical attention. 

 

So with food allergies and intolerance growing in number, that begs the question, “What is causing the increase?”  No one knows for sure.  However, there are some facts to consider.

Environmental toxins in our food, water, and air have become more prevalent in recent years. These toxins have been shown to decrease our immune system’s response and increase the imbalances that lead to higher rates of allergies. Some of the most common environmental toxins are gasoline exhaust, diesel exhaust, and plastics. 

Additionally, many crops today are being genetically altered to resist pests, weeds and other threats.  Our country’s main crops -- corn, soy, wheat, and rice -- have been altered and make up the bulk of our food supply.  When a new gene is introduced into a plant, there is a possibility of creating a new allergen or causing an allergic reaction in susceptible individuals.  In 1996, the New England Journal of Medicine wrote that a proposal to incorporate a gene from Brazil nuts into soybeans was abandoned for fear of causing unexpected allergic reactions.

If you suspect a food allergy or intolerance, remove the suspected food for 14 days and see how you feel. A food diary is a helpful tool to be able to track what foods initiated what responses. Removal of symptoms is a good indication that the problems were caused by the removed food. Slowly add the foods back into the diet, one at a time, and see what symptoms show back up. 

For food allergies, the best approach is obviously avoidance of that food.  If you have a food intolerance, digestive enzymes to help break down the food in the stomach can be helpful in preventing a reaction.  These supplements can also help with constipation and gas issues.  Digestive enzymes are easy to find, inexpensive, and a great way to get the most out of the foods that you eat and help you enjoy the foods that you love.