Food Allergies Across Ages: What Science Tells Us About Prevalence, Triggers, and Hidden Risks
Food allergies are no longer a rare concern—they’re a growing public health issue affecting children, teenagers, and adults alike. But the way these allergies appear, evolve, and sometimes hide in everyday foods is more complex than most people realize. Recent research provides important insights into how common food allergies are, which foods cause the most trouble, and how they can affect quality of life.
Food Hypersensitivity in Children: A Common but Underestimated Problem
A Swedish study by Strinnholm et al. (2014) found that food hypersensitivity is common in school-aged children, with a striking prevalence of oral reactions to fruits and gastrointestinal reactions to milk. These reactions often develop early in life and can persist, sometimes influencing dietary patterns well into adulthood. The findings suggest that teachers, parents, and healthcare providers need to be more aware of these patterns to prevent unnecessary dietary restrictions—or missed diagnoses.
The Hidden Danger: Allergens You Don’t See Coming
While some allergens are obvious (think peanuts or shellfish), others can be hidden in processed foods, sauces, or cross-contaminated ingredients. Añíbarro et al. (2007) highlighted how these hidden allergens can trigger unexpected and sometimes severe allergic reactions. For individuals with a history of food allergies, vigilance in reading labels and asking about food preparation methods is essential. This is especially important when dining out or consuming imported foods where labeling laws may differ.
Atopic Eczema and the Food Allergy Connection
The link between atopic eczema (a chronic inflammatory skin condition) and food allergies is another crucial piece of the puzzle. Wassmann & Werfel (2015) reviewed evidence showing that food allergies can exacerbate eczema symptoms in some patients, particularly children. Eliminating allergens from the diet in such cases can significantly improve skin health—but unnecessary elimination diets without proper diagnosis can do more harm than good.
Prevalence Trends in Adults: More Common Than You Think
It’s not just kids who are affected. Verrill et al. (2015) examined U.S. adults and found that self-reported food allergy prevalence remained significant across three survey periods (2001, 2006, and 2010). While self-reported data can overestimate true prevalence, the persistence of these numbers suggests that adult-onset allergies—or allergies that persist into adulthood—are an important health consideration.
Food Allergy in Adolescence and Adulthood: Not Always Lifelong, but Often Persistent
Ballmer-Weber (2015) explored how food allergies evolve in adolescence and adulthood. Some individuals outgrow their allergies, especially to milk and egg, but others develop new sensitivities later in life, often to plant-based allergens like nuts and certain fruits. This evolution means that even adults with no history of allergies should be alert to unexpected symptoms after eating new foods.
Takeaway: Awareness, Diagnosis, and Adaptation Are Key
Across all ages, food allergies can be triggered by both obvious and hidden sources, and they can influence not just physical health but also social participation and dietary habits. The studies highlight a few key recommendations:
Awareness: Recognize that food allergies affect all ages, with unique patterns in children, teens, and adults.
Accurate Diagnosis: Seek medical testing before making dietary changes, especially in cases of suspected food allergy–related eczema.
Vigilance with Hidden Allergens: Understand that allergen labeling is not perfect, and cross-contamination is a real risk.
Flexibility: Be prepared for allergy patterns to change over time.
Food allergies aren’t just about avoiding a list of foods—they’re about navigating an evolving landscape of risk, vigilance, and adaptation. By understanding the research, we can take informed steps to live healthier, safer lives.
References
Strinnholm, A., Winberg, A., West, C., Hedman, L., & Rönmark, E. (2014). Food hypersensitivity is common in Swedish schoolchildren, especially oral reactions to fruit and gastrointestinal reactions to milk. Acta Paediatrica, 103(12), 1290–1296. https://doi.org/10.1111/apa.12772
Añíbarro, B., Seoane, F. J., & Múgica, M. V. (2007). Involvement of hidden allergens in food allergic reactions. Journal of Investigational Allergology and Clinical Immunology, 17(3), 168–172.
Wassmann, A., & Werfel, T. (2015). Atopic eczema and food allergy. Chemical Immunology and Allergy, 101, 181–190. https://doi.org/10.1159/000371701
Verrill, L., Bruns, R., & Luccioli, S. (2015). Prevalence of self-reported food allergy in U.S. adults: 2001, 2006, and 2010. Allergy and Asthma Proceedings, 36(6), 458–467. https://doi.org/10.2500/aap.2015.36.3895
Ballmer-Weber, B. K. (2015). Food allergy in adolescence and adulthood. Chemical Immunology and Allergy, 101, 51–58. https://doi.org/10.1159/000371669