Food allergy among U.S. children: trends in prevalence and hospitalizations.

Abstract

U.S. D Food allergy is a 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 (1,2). Reactions to these foods by an allergic person can range from a tingling sensation around the mouth and lips and hives to death, depending on the severity of the allergy. The mechanisms by which a person develops an allergy to specific foods are largely unknown. Food allergy is more prevalent in children than adults, and a majority of affected children will “outgrow” food allergies with age. However, food allergy can sometimes become a lifelong concern (1). Food allergies can greatly affect children and their families’ well-being. There are some indications that the prevalence of food allergy may be increasing in the United States and in other countries (2–4).