In recent surveys, many people reported they suffer from some form of food allergy. In reality, the actual percentage of true food allergic individuals is much lower than people perceive - perhaps 2% of the adult population. Researchers estimate that 6-8% of children suffer from food allergies, most common of which are milk and egg. A smaller proportion of children suffer from peanut or nut allergies.

What is a food allergy?

A food allergy is a reaction to an otherwise harmless food or food component that involves the body's immune system. A reaction occurs when the body's immune system responds abnormally to the protein or proteins in that particular food. The body reacts by flooding the system with histamines and other chemicals to fight off what is perceived as an invader in the body. Reactions to food or food ingredients that do not involve the immune system are called a food intolerance or sensitivity (for example: lactose intolerance, due to the lack of the lactose food enzyme).

Can anyone develop a food allergy?

Although anyone can develop a food allergy, the tendency toward allergic reactions is largely inherited. Where there is a history of atopic disorders (such as asthma or eczema) or other allergies, children may have two to four times the likelihood of developing an allergy as compared to children from families without allergic parents.

Are there common food allergies?

Common foods that are associated with food allergy are milk, eggs, fish, shellfish, peanuts, tree nuts, wheat and soya.