Genetic engineering and the allergy issue.

Although much has been learned since the field was put on a scientific basis at the turn of the last century, our knowledge of food allergies is far from complete. It is still unclear, for example, why only certain individuals are affected and why, even among them, the problem is often restricted to childhood. It is also not clear why the allergies caused by various nuts and aquatic animals tend to persist and be lifelong. Milk, egg, soy, and wheat are the major food allergies in children, whereas peanut, tree nuts, shellfish, and fish are most prevalent in adults. The field is complicated by the fact that many more people believe they suffer from food allergies than is actually the case. Thus, although up to 20% of Americans have a perceived food allergy, the problem can be medically diagnosed in only about 2% of the population (Altman and Chiaramonte, 1996). The issue is further clouded by confusion with food intolerance and by evidence that allergies are increasing rapidly in developed countries for reasons that are only beginning to be understood. These factors collectively contribute to the lack of understanding that has long been a part of the food allergy field. Aside from limited attention drawn to the increased prevalence, food allergy has historically attracted little notice. However, with the advent of genetic engineering and its application to the production of food, the situation has changed dramatically. The development and commercialization of a variety of food crops with transgenes has thrust the allergy issue onto a public stage and given the field unprecedented exposure worldwide. Although not yet apparent, I believe the allergy and food technology fields will benefit from this attention in the long term, akin to the progress made in understanding the cellular immune system as a result of publicity brought by the acquired immune deficiency syndrome epidemic.