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Isabella Howell

Prof. Hughes

English 1201

1 May 2022

Allergies on the Rise

Food is a necessity to all human beings, but for some it can be the difference between life

and death. Millions of Americans and others worldwide face the fear of life-threatening food

allergies, including myself. A lot of stress surrounds food when one has a severe food allergy, it

affects everyone around them as well. In recent years, the reported number of people with food

allergies has been climbing exponentially. There are ways to help prevent allergic reactions and

even gain tolerance to the allergen. Parents should introduce their infants early on to

environmental factors and possible allergens, in order to reduce the effects of a Westernized

lifestyle and combat food allergy development.

Food allergies are a mystery for most 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 that “What is food to

one man is bitter poison to others...” (Heggie). 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. Scientists did not know what truly caused allergic reactions until 1967.

They discovered that the countless symptoms we associate with these reactions are caused by the

antibody, Immunoglobulin E (IgE). When the “foreign” bodies are attacked by the immune
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system symptoms can occur that range from mild to severe reactions. The worst case would be a

severe reaction called anaphylaxis with symptoms such as an itchy throat, vomiting, chest

tightness, throat closing, hives, and other related reactions (Benedé).

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, mentions that

having older siblings and pet exposure early in infancy can be protective epidemiologic factors

against food allergy (Benedé et. al). Having an older sibling(s) for an infant is not always an

option, however, having pets could help reduce the likelihood of allergies by the introduction of

new bacteria and other unexperienced parts of the environment. The impact of each of these

environmental factors have on allergy risk is important to make aware, so that parents will be

able to do something to help reduce the chance of food allergies if they are able. Knowing the

immense effect of how the environment of the home are other areas of living impact the

likelihood of food allergies and could potentially help the rate decrease.

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 discusses that

certain factors may be the cause behind our immune system response, including changes in diet,

microbes, or pollution (Santos). Since allergies to food have so much to do with the immune

system, exposure to new things could improve the rates of food allergy development. Similarly,

“The immune system is a learning device, and at birth, it resembles a computer with hardware

and software but little data...” Also, according to this analogy the beginning years of life are vital

to additional “data” such as contact with humans, the environment, and microorganisms
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(Bloomfield et. al). This analogy between the human body and computer software is

representative of how during infancy our immune systems are quite impressionable and acting

when young can reduce the rate of food allergy development. Since human bodies are so

impressionable, it is important to learn how to introduce the allergens and what can be done

preventatively in infancy regarding food allergies.

Many other factors could also be the reason behind why food allergies develop other than

microbes and the environment of one’s home. For example, pollution is not a factor researched

as heavily in the causes of food allergies as some of the other possible hypotheses. However,

because of the sparse amount of research on the correlation between food allergies and pollution,

it would be hard to know if it truly has an effect. All environmental factors, including microbes,

have been thoroughly researched and studied to help continue the search for an answer to

allergies. It is one of the most possible and feasible reasons that allergies have been increasing

and how to prevent the redevelopment.

There is evidence that the cleanliness of a society affects the rate at which food allergies

develop. Dr. Santos writes about the rate and how as cleanliness and hygiene improve, the rate of

infections decreases (Santos). Santos has similar views to the other articles about the theories

behind the increase in food allergies. Santos bases many of the presented facts, including

statistics on the number of children in the UK with food allergies, on a study EAT (Enquiring

About Tolerance) and another study called LEAP (Learning Early About Peanut Allergy).

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
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because of the population living a more Westernized lifestyle (Devereux). Pollution is toxic and

detrimental to the human body, but the studies above say otherwise. Instead of a toxin hurting the

body’s immune system, the modernization and standard of hygiene may cause food allergies to

occur.

As more countries are adopting a Westernized or modern lifestyle, more up-to-date

hygiene advances make our world “cleaner” than ever, not just from germs, but from not going

outside and constant hand washing. For example, it is discussed by Santos that Food allergy rates

are lower in developing countries and less likely to occur in rural areas rather than in urban areas

(Santos). This could be the case because children in rural areas tend to be outside and play in

nature more than kids who live in urban areas. Living in a big city or urban area provides less

opportunity for children to be able to be outside in nature and live away from the cleanly and

modern lifestyle. As a result of hygiene advances, children are at a lower risk for getting

infection and diseases. Thus, related to the theory and correlation between microbes and food

allergies.

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.

According to the article, “The Rise of Food Allergy: Environmental Factors and Emerging

Treatments”, young infants from ages four to eleven months (at an inflated risk of allergy) had a

drastically reduced risk of food allergy development when introduced to peanuts (Benedé et. al).

Benedé continues by writing about the studies conducted to prove the theory that early

introduction of allergens can lessen the chance the child becomes allergic to the specific food(s).

For parents of high-risk infants, this updated ideology in the introduction of allergens might
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seem scary, however, it could prevent their child from having to deal with a severe allergy for

the rest of their life.

Referencing the same LEAP study as Santos, Benedé agrees on the effects of early

introduction and allergy rates. The LEAP clinical trials help to prove that introducing allergens,

such as peanuts early can tremendously reduce the chance of having an allergy. This study was

and is revolutionary because it helps reduce the prevalence of food allergies in children and

disproves the old theory that late introduction was safer and had reduced allergy risk. Without

the research Kings College has been conducting, food allergies would be less understood than

they are today.

There is not a true cure for food allergies, however there are methods like Oral

Immunotherapy (OIT). The treatment helps the patient gain more tolerance to the allergen, rather

than getting rid of it. As of current, no one can get rid of their food allergy completely by any

method. In the OIT method the patient is given tiny amounts of the allergen as a powder. Over

time, the doses are gradually increased until the patient can sustain a certain amount and then

they will continue to take that amount as a management dose. For example, “Allergen

immunotherapy is an approach to desensitization in which increasing amounts of allergen are

administered to reduce the reactivity of allergic effector cells. Oral immunotherapy (OIT)

provides effective desensitization allowing the majority of subjects to pass a full food challenge

after 2–4 years of treatment” (Benedé et. al). While this can be an option for some patients, not

everyone can complete OIT successfully because of the way their body reacts to the doses.

However, for many, the benefits far outweigh the risk of having an anaphylactic reaction that

could be fatal.
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Avoidance is the only sure way to be completely safe from life-threatening food allergies.

Simply not putting oneself around the risk is one way to keep from having an allergic reaction no

matter how severe. To accomplish this method, taking many precautions anywhere the person

with the allergy goes, such as at home, work, and school is crucial. Keeping the allergen out of

the house and staying away from it everywhere else is just the first step in avoiding the allergen.

Many, if not most allergists will advise this method to prevent allergic reactions from occurring

because the OIT method can be risky and is still in the experimental stages. Despite the attempt

to avoid the allergen saving lives, it is not always possible to completely avoid the food one is

allergic to. Whether avoidance is the way a person chooses to deal with their food allergy or not,

either way will not help the decline of food allergy rates. More importantly, it could very well

save their life.

Although avoidance and OIT can help to lessen the chance of an allergic reaction, it is

common for a person who has allergies to encounter the food they are allergic to. In the case they

have a severe reaction, taking that person to the hospital and administering epinephrine

immediately is vital to preventing a fatality. Epinephrine is a hormone otherwise known as

Adrenaline. Administering Epinephrine to a person having an anaphylactic reaction is the only

known way to stop a severe allergic reaction. Although epinephrine is produced by the body,

giving a dose to the patient stops the escalation of the reaction by relaxing the muscles in the

throat to open the airway and allow for better breathing. Thus, the person can breathe again and

is not nearing the dangerous result of not having used an Epinephrine shot.

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 several theories as to why food allergies exist and are on the rise
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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. Immunoglobulin E levels of

someone can show if they are at risk for food allergy reaction or development. Learning about

the theories as 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. To help prevent the rise in food allergies, parents should become more informed about

the plausible causes of allergies and take action if their child is at risk of having food allergies.

In addition, continuing to research food allergy causes and prevalence might one day

provide clarity and truth and not just hypotheses that have not been proven. Much of what we

know about biological processes are theories or hypotheses, which is why scientists and allergists

cannot confidently say why food allergies are occurring more often than in the past. Food

allergies may develop as a result of one or multiple of the theories, however, it could be because

of factors currently unaware of. Most scholars on the subject agree with the current possible

theories and hypotheses about environmental factors, Westernization, and how early the allergen

is introduced. Each has evidence, but other scholars disagree specifically with the hypotheses

about hygiene and how cleanliness affects food allergy rates.

Further, with hypotheses being the only current answers to the exponential increase in

food allergies, some disagree with one hypothesis or another. Specifically, the Hygiene

Hypothesis, which follows the idea that excessive hygiene influences the development of food

allergies. However, some believe that the hypothesis is incorrect and that the other hypotheses

are more likely to be the reason for causing the allergies. The reason being that some studies the

National Medicine Library conducted had evidence that cleanliness and food allergies are

uncorrelated. Microbes are important to the human body and correlate with food allergies, but
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the belief that hygiene is negatively affecting them could harm the public by leading them to

think hygiene is not good for them, when it does prevent infectious diseases (Bloomfield et. al).

In a time like the present with diseases like Covid-19, hygiene is indeed necessary and key in

preventing infection, so mistrust in hygiene could be harmful.

Additionally, research by the National Medicine Library shows that the prevalence of

food allergies has been increasing, but at a more exaggerated rate than reality. For example, “A

major finding of this study, confirmed in other reports, is that rates of parent-reported allergy

were significantly higher (33%) than those confirmed by placebo-controlled food challenge (6%)

(the accepted gold standard for diagnosis)” (Bloomfield et. al). Parents are reporting that their

children have allergies when in fact they do not have any. As a result, the survey information is

not entirely accurate and will not be if parents continue to report incorrectly. The inaccurate

results may indicate that the “rising” prevalence of food allergies is not rising at such an

alarming pace as previously thought. If this is the case, the concerning rate of increase may not

be all that concerning after all, even though food allergies themselves are.
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Fig. 1. The chart above shows the percentage of people with food allergies from 2007-

2016. The younger cohorts, for the most part, have a greater number of people with food

allergies than in the older cohorts (Watrous).

Despite the escalating epidemic of food allergies, due to the numerous hypotheses about

how they come about, there is not one clear cut answer. Even though life-threatening food

allergies cannot be cured, there are ways to prevent infants from developing allergies and others

to gain tolerance. By gaining a tolerance these people can lead a more “normal” life and not be

as concerned about having a reaction that lands them in the hospital. A few feel the “Hygiene

Hypothesis” is incorrect, but other allergists and scientists who research food allergies disagree.

Microbes and other environmental factors can help prevent the development of food allergies in

infants and lessen the rise of the prevalence of food allergies. After much research, microbes and

the environment might be the most scientifically correct and most likely to be why food allergies

develop and why the prevalence is increasing.

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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.

Bloomfield, Sally F, et al. “Time to Abandon the Hygiene Hypothesis: New Perspectives on

Allergic Disease, the Human Microbiome, Infectious Disease Prevention and the Role of

Targeted Hygiene.” Perspectives in Public Health, SAGE Publications, July 2016,

www.ncbi.nlm.nih.gov/pmc/articles/PMC4966430/. Accessed 24 Mar 2022.

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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.

Watrous, Monica. “Severe Food Allergies Rise Dramatically over Past Decade.” Food Business

News RSS, Food Business News, 31 Aug. 2017,

https://www.foodbusinessnews.net/articles/9798-severe-food-allergies-rise-dramatically-

over-past-decade. Accessed 8 April, 2022.

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