Food allergies are becoming more common in the UK and around the world. In the UK, the number of people with food allergies increased from 0.4% to 1.1% between 2008 and 2018, with over 2 million people now diagnosed.
This growing trend is seen worldwide, with an increase in both the number of children and adults affected.
As the number of allergic reactions rises, particularly severe ones like anaphylaxis, it’s important to understand the risks and learn how to manage them effectively.
This blog will explore the prevalence of food allergies, common allergens, management strategies, and the importance of training to ensure safety for everyone.
Key Takeaways:
- Food allergies are on the rise globally, affecting millions of children and adults, with anaphylaxis hospital visits increasing significantly in the past 20 years.
- Common allergens for children include milk, eggs, peanuts, and tree nuts, while shellfish and fish are more common in adults.
- Managing food allergies involves allergen avoidance, creating personalized plans, and using emergency treatments like epinephrine auto-injectors.
- Food allergy training for both families and food-related businesses is vital to prevent reactions and ensure safe practices, with a focus on awareness and quick response.
Key Figures on Food Allergies in the World
Food allergies are becoming more common in the UK and around the world:
- In the UK, the number of people with food allergies went up from 0.4% to 1.1% between 2008 and 2018.
- Around 4% of young children in the UK have a food allergy, and about 1% of adults do.
- Over 2 million people in the UK have been diagnosed with a food allergy.
- The number of people going to the hospital for severe allergic reactions in the UK has more than doubled from 12,361 in 2002-03 to 25,721 in 2022-23.
- Hospital visits for life-threatening food allergies (anaphylaxis) have increased by 154% over the past 20 years.
- The World Health Organization says that food allergies affect more than 10% of people worldwide.
- In Australia, food allergies affect 10% of babies, 4-8% of children, and 2% of adults.
- In the UK, 5-8% of children have food allergies, while only 1-2% of adults do.
- Many children outgrow common allergies like milk, eggs, or soy by age 5, but allergies to seafood, peanuts, and tree nuts are rarely outgrown.
- Research shows that over 30% of the UK population has symptoms from eating certain foods.
These numbers show that food allergies are becoming more common, especially in children, and are putting more pressure on healthcare systems.
Common Food Allergy in Children
The most common foods that cause allergies in children are:
- Milk
- Eggs
- Peanuts
- Tree nuts (such as almonds, walnuts, cashews)
- Soy
- Wheat
- Fish
- Shellfish (such as shrimp, crab, lobster)
- Sesame
Milk, eggs, and peanuts are the most common causes of food allergies in children. Peanuts, tree nuts, fish, and shellfish often cause the most severe reactions.
These nine foods are responsible for about 90% of all food allergies in children. Allergies to milk, eggs, wheat, and soy often go away as children grow, but some can last longer. Allergies to peanuts, tree nuts, fish, and shellfish usually last for life.
Common Food Allergies in Adults
The most common food allergies in adults are:
- Shellfish: Nearly 3% of U.S. adults have a shellfish allergy, making it the most common food allergy in adults. This includes crustaceans (like shrimp, crab, and lobster) and mollusks (such as clams, mussels, and oysters).
- Fish: Allergy to finned fish, like salmon, tuna, and halibut, is common in adults.
- Tree nuts: Tree nut allergies, including walnuts, almonds, hazelnuts, cashews, pistachios, and Brazil nuts, are common in both children and adults.
- Peanuts: Peanut allergy is one of the most widespread food allergies, affecting both children and adults.
- Soy: Soybean allergy is more common in children but also occurs in adults.
It’s important to note that more adults are developing food allergies, especially shellfish allergies, with about half of shellfish-allergic adults saying they developed the allergy during adulthood. Women are more likely to have shellfish allergies than men, and non-White adults also have a higher prevalence of these allergies.
Key Numbers of Food Allergy in Adults
The number of adults with food allergies has increased a lot in recent years:
- In the UK, the total number of people with food allergies grew from 0.4% to 1.1% between 2008 and 2018.
- In the US, about 10% of adults—over 26 million people—are estimated to have a food allergy.
- Around half of food-allergic adults say they developed at least one of their food allergies as an adult.
- The number of US adults with a peanut allergy grew from less than 1% in 1999 to around 3% in 2015-2016.
- Shellfish allergy is now the most common food allergy in adults, affecting almost 3% of people.
- There has also been an increase in adults developing allergies to foods usually seen in children, like milk (22.7%), eggs (29%), wheat (52.6%), and soy (45.4%).
- Hospital admissions for severe allergic reactions (anaphylaxis) have risen in many countries, showing that more people are having serious allergic reactions.
This rise in food allergies among adults is happening in many places around the world, but experts are still unsure about why it’s happening.
How can food allergy be managed for both adults and children
Food allergy management for both adults and children involves several important strategies:
- Allergen avoidance: The main method is to completely avoid trigger foods. This involves:
- Carefully reading food labels.
- Asking about ingredients when dining out.
- Recognizing hidden sources of allergens.
- Personalized management plan: Create a written plan that includes:
- Foods to avoid.
- How to recognize and treat allergic reactions.
- Emergency contact information.
- Emergency preparedness: Always carry two epinephrine auto-injectors if at risk of anaphylaxis and ensure that family members, teachers, and caregivers know how to use them.
- Education: Teach about:
- Strategies to avoid allergens.
- Recognizing symptoms of allergic reactions.
- Proper use of emergency medications.
- Get food allergy training
- Regular follow-ups: See an allergist regularly to reassess allergies, consider if the allergy may be outgrown, and discuss new treatment options.
- Nutritional guidance: Consult a dietitian to maintain a balanced diet despite food restrictions.
- Emerging treatments: For example, FDA-approved oral immunotherapy for peanut allergies (Palforzia) and Omalizumab to reduce reactions from accidental exposure.
- Managing related conditions: Address issues like asthma or eczema that may be linked to food allergies.
- Stay vigilant: Adults should always stay aware of their allergies and not become complacent.
- Support and resources: Connect with support groups and reliable sources for the latest management strategies.
By following these strategies, individuals with food allergies can reduce risks and improve their overall quality of life.
Educating Adults and Children
Food Allergy Training
Food Allergy Awareness Training is important for teaching families about food allergies and keeping people with allergies safe.
These courses teach how to spot common food allergens, understand the risks, handle food safely to avoid mixing allergens, and how to respond in case of an allergic reaction.
The training helps families understand what foods may cause allergies, how to read food labels, and how to manage allergic reactions at home or in public. It also helps them talk about allergies with schools, restaurants, and others.
Many organizations offer easy online or in-person courses, some giving certificates to help families create a safer environment for those with food allergies.
Anaphylaxis Training
Anaphylaxis training is important for teaching families about severe allergic reactions and how to manage them.
The training covers how to recognize early signs of anaphylaxis, identify common triggers like foods, insect stings, and medications, and act quickly using epinephrine auto-injectors.
Families also learn how to create emergency plans, avoid allergens, and communicate these needs with others.
The training helps families practice using auto-injectors, ensures children understand their allergies, and encourages ongoing communication with schools and caregivers.
It also includes teaching children how to avoid triggers and when to ask for help. The goal is to create a safer environment by educating both families with allergies and those without, ensuring everyone knows how to respond to allergic reactions.
Conclusion
Food allergies are increasingly common, with rising rates in both children and adults.
Understanding and managing these allergies are critical for maintaining safety, particularly for those at risk of severe reactions.
Through training and careful management strategies, individuals and families can reduce the risks and improve their quality of life.
As food allergies continue to affect more people, education and awareness are essential to ensure a safe environment for all.