ALLERGIES, FOOD ALLERGIES

The true prevalence of food allergy in the U.S. is not as great as the public perceives it to be. According to the American Academy of Asthma, Allergy and Immunology (AAAI) estimates for 2006 suggest that food allergy of all types affects about 4% of the total population, with prevalence in children generally higher than that for adults.

About 90% of food allergies in the US and in many other parts of the world derive from milk, eggs, peanuts, tree nuts, fish, shellfish, wheat and soy. Diagnosis of food allergy, including allergies to nuts, can be problematic because no single laboratory test available today can conclusively confirm that a person will exhibit clinical symptoms in response to consumption of a suspect food.

Although allergies can be life threatening for some people, for most people with food allergies, symptoms that occur after consuming the offending food are merely annoying such as a runny nose or itchy skin.

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