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Common food allergens

Food Allergy

Epidemiology of Food Allergies

Douglas H. Jones, MD, FAAAAI, FACAAI 
Reviewed on June 20, 2024
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Epidemiological Patterns

Food allergies represent a significant global health concern, with increasing prevalence and diverse epidemiological patterns observed worldwide. While exact prevalence rates vary across regions and populations, studies consistently highlight a rising trend in the incidence of food allergies over the past few decades. Furthermore, hospital admissions due to food-induced anaphylaxis have also increased, with children and teenagers being the most affected age group. Generally, children are particularly vulnerable to food allergies; however, food allergies can also develop or persist into adulthood, impacting individuals of all ages. The estimated global prevalence of food allergies is approximately 8% in children and 10% in adults.

In the United States, large-scale population-based surveys have provided insights into the prevalence of food allergies, revealing rates of 7.6% among childrenand 10.8% among adults. Moreover, around 40% of the affected children had…

Epidemiological Patterns

Food allergies represent a significant global health concern, with increasing prevalence and diverse epidemiological patterns observed worldwide. While exact prevalence rates vary across regions and populations, studies consistently highlight a rising trend in the incidence of food allergies over the past few decades. Furthermore, hospital admissions due to food-induced anaphylaxis have also increased, with children and teenagers being the most affected age group. Generally, children are particularly vulnerable to food allergies; however, food allergies can also develop or persist into adulthood, impacting individuals of all ages. The estimated global prevalence of food allergies is approximately 8% in children and 10% in adults.

In the United States, large-scale population-based surveys have provided insights into the prevalence of food allergies, revealing rates of 7.6% among children and 10.8% among adults. Moreover, around 40% of the affected children had multiple food allergies simultaneously. Studies in Europe, involving birth cohorts of over 12,000 participants, have revealed country-specific differences in food allergy incidence. For example, among children 2 years of age, egg allergy had a mean incidence of 1.23%, with rates ranging from 0.07% in Greece to 2.18% in the United Kingdom. Similarly, milk allergy varied from <0.3% in Lithuania, Germany, and Greece, to 1% in the Netherlands and the United Kingdom. Regional variations were present as well, following an expected pattern – fish and shrimp allergies were more commonly reported in the Mediterranean area and Iceland, while nut, fruit, and vegetable allergies were more commonly reported in Central Europe. Conversely, food allergies are considered relatively uncommon in many Asian and African countries. For example, the prevalence in India is only 0.14%. The prevalence rates on these continents often highlight urban-rural differences; for example, in South Africa, the prevalence of food allergy is 2.5% in Cape Town and 0.5% in the rural Eastern Cape region.

The development of food allergies is influenced by various risk factors, contributing to the variability in prevalence observed worldwide. Geographic location, ethnicity, age, and genetic factors such as mutations/polymorphisms, epigenetic modifications, and a family history are all important factors in determining an individual's susceptibility to food allergy. For instance, higher prevalence rates are often reported in developed countries compared to developing regions, suggesting that urbanization, changes in dietary habits, and environmental exposures may play a significant role in allergy development. Cesarean delivery, formula feeding, dietary deficiencies of vitamin D and omega-3-polyunsaturated fatty acids can also contribute to the risk of developing food allergies. Furthermore, late introduction of a potential food allergen may promote the sensitization process and T-cell activation instead of tolerance.

Professional Guidelines

Through individual and collaborative efforts of various organizations, including the National Institute of Allergy and Infectious Disease; American Academy of Allergy, Asthma & Immunology; American College of Allergy, Asthma and Immunology; Joint Council of Allergy, Asthma and Immunology; Food and Drugs Administration; European Academy of Allergy & Clinical Immunology; and World Health Organization, practitioners can stay updated on the definitions, diagnosis, and best management strategies of food allergies. By regularly publishing and updating comprehensive guidelines, these organizations offer evidence-based recommendations for allergen avoidance, emergency treatment, and accurate labeling. These guidelines serve as essential resources for healthcare professionals, guiding optimal care for food-allergy affected individuals. For further details, see Treatment Guidelines.

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