A Practical Approach to Food Allergy

Research reflects that true food allergy affects 6-8% of infants, 3-5% of young children and 2-4% of adults. This incidence has rapidly increased over the last 25 years. Nut allergies which were first documented in the early 1980s are now very common, while the incidence of cow’s milk allergy seems to have reached a plateau. As our eating habits change and we become exposed to more exotic foods, so the incidence and range of food allergy increases. For example, we have seen a twenty-fold increase in allergy to Kiwi fruit since this allergy was first recorded in 1981. Food colourant and additive-induced reactions tend to be non-IgEmediated (via as yet unknown mechanisms), are less common and affect 0.03 and 0.2% of the general population (but 2% of atopic individuals). Understanding the food allergic reaction