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Isabella Howell

Prof. Hughes

English 1201

20 March 2022

Food Allergies on the Rise

Why has the prevalence of food allergies increased over time? Having multiple food

allergies myself, this is a question I have been asking myself for as long as I can remember. In

the last few decades, the percentage of children and adults who have an allergy to food has been

exponentially increasing. Food allergies used to be rather uncommon or unheard of, but now

almost everyone knows someone with a food allergy, at least in the United States. Throughout

history, people experienced symptoms of food allergies, however, they had no idea why they

happen or who they are more likely to affect. This review presents recent studies that explore

possible reasons for the increase in food allergies.

Food allergies are a mystery for many people, especially those who have never dealt with

them. For hundreds of years people have experienced allergies, but did not know what caused the

reactions or why they occurred. Even in ancient times, it was known that food could kill people.

For example, the Roman philosopher Lucretius noted in the first century A.D. that “what is food

to one man is bitter poison to others” (National Geographic). The article, “A brief history of

allergies” by Jon Heggie describes allergies through history and how our knowledge has

advanced exponentially in the past seventy years. Heggie argues that people have always known

about allergies, but not in the way we understand today. Scientists did not know what truly

caused allergic reactions until 1967. They discovered that the many possible symptoms we
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associate with these reactions are caused by the antibody, Immunoglobulin E (IgE), when it is

attacking “foreign” bodies within the human body.

All relevant sources found for this paper agreed on a few key factors concerning the

increase in food allergies over time. These factors include: the environment, a Westernized

lifestyle (developed countries vs developing countries), and the age at which the allergen is

introduced. While all studies discuss various possible factors, each tends to focus on a specific

element in more detail.

The environment one lives in can have a lot to do with their health and whether they will

develop food allergies in infancy. An article by Benedé et al. in E Bio Medicine, states,

“Epidemiologic factors protective against food allergy include having older siblings and pet

exposure in early life...” The Benedé study also includes a glossary of scientific terms that help

the reader understand much of the medical terminology. Much research has been done,

specifically about environmental factors and how microbial bacteria seem to have a substantial

impact on children developing food allergies. In a BBC news article, Dr. Alexandra Santos, a

professor at Kings College, discusses that microbes and the environment are substantial

possibilities in food allergy formation. Santos states, “Factors may include pollution, dietary

changes and less exposure to microbes, which change how our immune systems respond”

(BBC).

Many of the sources also agree that there is a definite difference in food allergies rates

between developing countries and developed countries. There is evidence that the cleanliness of

a society affects the rate of food allergies. Dr. Santos writes about the rate of allergies, “...

improved hygiene is to blame, as children are not getting as many infections.” Santos has similar

views to the other articles about the theories behind the increase in food allergies. Santos bases
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many of the presented facts, including statistics on the number of children in the UK with food

allergies, on the EAT (Enquiring About Tolerance) study and the LEAP (Learning Early About

Peanut Allergy) study. Both studies were conducted by Kings College in the UK. According to

the research, countries that are considered “developing” have lower rates of food allergies due to

the lack of hygiene and a Westernized lifestyle. Graham Devereux, writing in Nature Reviews

Immunology, agrees with this claim and discusses that the population is becoming more

susceptible to food allergies, not because of a more toxic environment but as a consequence of

the population living a more Westernized lifestyle.”

For many years people thought that introducing potential allergens to babies should not

be done until they were at least a year old. New research shows that introducing specific

allergens as early as four months old can be preventative in the infant having a food allergy. As

Benedé writes, “Introduction of peanut in the diet of infants at high risk for peanut allergy

(beginning at ages 4–11 months) was associated with a dramatically reduced frequency of peanut

allergy compared to avoidance”. Benedé goes one to talk about the studies conducted to prove the

theory that early introduction of allergens can lessen the chance the child becomes allergic to

specific food(s). Referencing the same LEAP study as Santos, Benedé manages to show the

credibility of the study and how it is revolutionary in finding the cause of the increase in food

allergies.

According to much of the research by the various sources, the environment, when the

allergen is introduced, and even where someone lives can all be factors in who develops food

allergies. While there are many theories as to why food allergies exist and are on the rise

scientists are not entirely sure of the true cause. What they do know is that the antibody,

immunoglobulin E, causes the reaction in people with an allergy. Learning about the theories as
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to why the prevalence of food allergies is on the rise has helped me to understand and become

more knowledgeable about the cause of food allergies and the theories behind the increase. The

theory about how hygiene affects the likelihood of developing an allergy is something interesting

and helped me with my research.

Misconceptions about food allergies are common, even though millions of Americans

have food allergies. The severity of food allergies is usually what is the most misunderstood

because although people can die from these allergies, the general public is not particularly aware

of this. A large misconception about food allergies is that there is a cure or that they are not real,

so therefore there is not an increase. The website FARE (Food Allergy Research and Education)

has a page on the myths and misconceptions people have about food allergies, the ones discussed

above and many more. For example, food allergies are not serious or that someone can have just

a little and be fine, when in fact neither is true. Food allergies are indeed serious and even fatal.

FARE has done a great deal of research concerning food allergies and they conduct many studies

on why allergies are becoming more common. The rise of food allergies is alarming and

knowing more about them could help to lessen the chance of infants having a food allergy.

Much research has gone into what causes food allergies and why they develop, but there

is not necessarily one correct theory or answer. As of right now the only answers we have are

theories about food allergies. In biology, most of what scientists know is all theories, which is

why the rise and prevalence of food allergies does not have one clear answer. However,

exploring more about why these theories have come about would be an excellent way to further

research possible answers and find the most likely explanation for the rapidly increasing number

of people with food allergies.

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Works Cited

Benedé, Sara, et al. “The Rise of Food Allergy: Environmental Factors and Emerging

Treatments.” EBioMedicine, Elsevier, May 2016,

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4909486/. Accessed 6 Mar 2022.

Devereux, Graham. “The Increase in the Prevalence of Asthma and Allergy: Food for Thought.”

Nature Reviews Immunology, vol. 6, no. 11, Nov. 2006, pp. 869–74. EBSCOhost,

https://doi.org/10.1038/nri1958.

“Food Allergy Myths and Misconceptions.” Food Allergy Research & Education,

https://www.foodallergy.org/resources/food-allergy-myths-and-

misconceptions#:~:text=Fact%3A%20Food%20allergy%20reactions%20are

%20unpredictable.&text=Myth%3A%20Food%20allergies%20aren't,breathing%20and

%20loss%20of%20consciousness. Accessed 19 Mar 2022.

Heggie, Jon. “A Brief History of Allergies.” Science, National Geographic, 3 May 2021,

https://www.nationalgeographic.com/science/article/partner-content-brief-history-of-

allergies. Accessed 17 Mar 2022.

“Increasing Rates of Allergies and Asthma.” American Academy of Allergy Asthma &

Immunology, 28 Sept. 2020, https://www.aaaai.org/Tools-for-the-Public/Conditions-

Library/Allergies/prevalence-of-allergies-and-asthma. Accessed 5 Mar 2022.

Santos, Dr Alexandra. “Why the World Is Becoming More Allergic to Food.” BBC News, BBC,

13 Sept. 2019, https://www.bbc.com/news/health-46302780. Accessed 6 Mar 2022.