With the growing popularity of gluten-free and lactose-free food and drinks, are food allergies as common as they seem?
Slide One: Yes, unfortunately, food allergies are incredibly common, with 5 percent of adults and 8 percent of children experiencing a food allergy. While any food can cause an allergy, most allergies originate from just a small handful of foods. Typical allergic reactions include swelling, hives, vomiting, diarrhea, and difficulty breathing.
Cutting out dairy isn’t just part of the current vegan craze, many people are actually allergic to cow’s milk. However, this allergy typically affects children under the age of three who have been exposed to cow’s milk protein before they are six months old.
An allergy to wheat also affects children generally. This is caused by a sensitivity to one of the hundreds of proteins in wheat. Many children can expect to outgrow this allergy by the time they reach 10 years of age.
An allergy to shellfish, like shrimp or lobster, is usually caused by your body’s reaction to the protein tropomyosin. Unlike other allergies, this one usually sticks with the person for life.
An allergy to eggs is the second most common allergy among children. Yet more than 60 percent of children will outgrow this allergy when they enter their teens.
A peanut allergy is extremely serious and can result in a fatal allergic reaction. While peanuts are considered a legume and not a nut, people who are allergic to peanuts tend to be allergic to tree nuts as well. No one is certain as to what causes an allergy to peanuts, but some speculate a family history of peanut allergies could be the reason.