Food allergies continue to increase across Europe. So much so that epidemiological studies carried out by the Spanish Society of Allergology and Clinical Immunology (SEAIC) place this type of sensitization as the fifth cause of consultation in Allergology Services in adults and the third in children.
Determining which foods are most likely to trigger an allergy becomes difficult when factors such as age and geographic area come into play. And, as the Food Allergy Committee and the Children’s Allergy Committee of the SEAIC point out: «Food allergies occur mostly in children, specifically during the first year of life. Studies place around 40% of minors who cannot overcome their allergies and remain so throughout their adult lives.
The number of children who develop a food allergy leads specialists to confirm that age is a determining factor in its appearance. They also point out the same influence of the geographical area in which one lives.
Regarding age, although there are common allergens that trigger an allergic reaction, European records indicate that the most frequent in the first two years of life are cow’s milk and chicken eggs. Subsequently, the most common are nuts and peanuts.
If we talk about the place of residence, as explained by the Committees: “The geographical difference is confirmed when, for example, in the countries of the Mediterranean area we observe a tendency to develop allergies to peaches, as well as to lentils or walnuts.” .
Specifically in Spain, the main foods that cause allergies are peaches along with melon, shrimp and fish.
With all this, and despite the difficulty of being able to specify information on whether the incidence of allergies to some food groups is increasing, due to the lack of data, in Spain it is perceived that in terms of frequency there is an increase in allergies. peach, nuts and peanuts.
Genetic factor and cross-reactivity increase the likelihood of developing food allergies
Regarding the origin of allergic diseases, it is known that there is a genetic tendency, with people with allergic parents being more likely to present this type of pathologies.
«Just because one of the two parents has some type of allergy does not necessarily mean that the children will inherit that predisposition, although the probability increases. And this happens in the same way with food allergies,” the experts clarify.
What is clinically called cross-reactivity is also very common among those allergic to some food: this means that when a person suffers an allergic reaction to a substance, they also develop sensitivity to another substance because both have similar characteristics.
Thus, as detailed by the Food Allergy Committee and the Children’s Allergy Committee of the SEAIC: “Those who suffer a reaction to a specific pollen are also vulnerable to their fruits or it happens to them with a complete group of foods.”
Advances in diagnosis
The change in mentality regarding food allergies is notable compared to a few years ago. This, together with the improvement in diagnosis, largely causes the increase in known cases.
Traditionally, the diagnosis was made by eating food in a controlled environment. Now, and although this oral test continues to be used, there are other forms of diagnosis with fewer risks and more economically viable.
Thus, as explained by the SEAIC, we have skin tests, the determination of specific serum IgE through a blood test or the development of new molecular techniques that reduce the need for oral tests.
“In this line, diagnosis by allergenic components is proposed as a more precise diagnostic method, because instead of using crude extracts of allergens, which consist of allergenic and non-allergenic components, this method measures IgE for individual allergenic proteins.”
“Tests such as basophil activation (BAT) also appear to offer greater sensitivity and specificity than traditional tests.”
“On the other hand, the mast cell activation test (MAT) offers another promising approach and has the advantage over BAT that it uses stored plasma instead of fresh whole blood.”
Despite continued advances and the development of new molecular techniques, it remains difficult to identify a definitive diagnostic test that eliminates the need for the oral challenge technique.
One of the problems in treating people with a food allergy is that the only option is to avoid the allergen and, in some cases, always carry emergency medication with them (adrenaline auto-injector).
Despite this, food immunotherapy has become the first established active treatment modality, which is now recognized by national and international guidelines.
«This type of allergy is under continuous research and development. For a few years now we have had the option of oral immunotherapy to achieve desensitization. However, current lines of research go further. “We want to offer precision and personalized medicine to the patient,” the Committees explain.
**How does the “Hygiene Hypothesis” explain the increasing prevalence of food allergies, particularly in industrialized nations, and what specific evidence supports this theory? **
## World Today News: Interview on the Rising Tide of Food Allergies
Welcome to World Today News, where we delve into important health topics affecting our daily lives. Today, we’re discussing the alarming rise of food allergies across Europe, a trend with significant implications for individuals, families, and our healthcare systems.
We are joined by two esteemed guests:
* **Dr. Maria Sanchez:** Leading allergist and immunologist at the Hospital Universitario de Madrid, with extensive experience in diagnosing and managing food allergies.
* **Professor David Brown:** Nutritionist and researcher at the University of London, specializing in food trends and their impact on public health.
Let’s begin.
**Section 1: The Growing Problem: Understanding the Rise of Food Allergies**
**Host:** Dr. Sanchez, the article highlights a significant increase in food allergies across Europe. Could you elaborate on the scope of this problem and what factors contribute to this trend?
**Dr. Sanchez:**
**(Dr. Sanchez discusses the prevalence of food allergies, citing statistics from the article and perhaps sharing her clinical experience. She explains the increasing rate in both adults and children, highlighting the prominence of the condition in children’s healthcare.)
**Host:** Professor Brown, the article mentions age and geographical area playing a role in which foods trigger allergies. Can you shed light on this connection between food, environment, and allergic reactions?
**Professor Brown:**
**(Professor Brown discusses the influence of age and geographic location on food allergen development. He might discuss the increased prevalence of food allergies in industrialized nations, the role of environmental factors and dietary habits, and the “Hygiene Hypothesis”. He may also address the specific regional variations mentioned in the article, like the prevalence of peach allergies in Mediterranean countries.)
**Section 2: Identifying the Culprits: Recognizing Common Food Allergens**
**Host:** Dr. Sanchez, the article identifies certain foods as more common allergens, particularly in children. Can you detail some of these commonly offending foods and how they manifest in allergic reactions?
**Dr. Sanchez:**
**(Dr. Sanchez discusses common food allergens based on age groups, referencing the article’s information on cow’s milk, chicken eggs, nuts, and peanuts. She might explain the severity of allergic reactions and the symptoms patients experience.)
**Host:** Professor Brown, are there any emerging trends regarding specific foods becoming more allergenic? Are there factors contributing to this, like changes in agricultural practices or food processing?
**(Professor Brown discusses potential emerging trends in food allergens and the factors contributing to them.)
**Section 3: Diagnosis and Management: New Approaches to Food Allergies**
**Host:** Dr. Sanchez, the article mentions advances in diagnosing food allergies. Can you elaborate on these new techniques and how they are changing the way we approach allergies?
**(Dr. Sanchez discusses the evolution of diagnostic methods, outlining traditional oral challenges, skin tests, specific IgE blood tests, and newer molecular techniques, highlighting their benefits and limitations.)
**Host:** Professor Brown, what are your thoughts on these advancements? How do these new techniques impact public health efforts to manage and treat food allergies?
**(Professor Brown expands on the implications of these advancements from a public health perspective, discussing early intervention, access to testing, and potential cost reductions.)
**Section 4: Looking Ahead: Future Directions in Food Allergy Research and Treatment**
**Host:** Dr. Sanchez, what are some exciting areas of research in the field of food allergies? Are there any promising therapies on the horizon?
**(Dr. Sanchez discusses ongoing research in food allergy treatment, focusing on immunotherapy, precision medicine approaches, and the potential for preventative measures.)
**Host:**
Professor Brown, what role can individuals and policymakers play in addressing the challenge of food allergies?
**(Professor Brown emphasizes the need for increased awareness, dietary education, responsible food labeling, and support for research initiatives. He might discuss the role of allergen management in schools and public spaces.)
**Host:** Thank you both for sharing your invaluable insights. This discussion provides a crucial understanding of the rising trend of food allergies, the factors driving them, and the ongoing efforts to diagnose, treat and potentially prevent them. We at World Today News remain committed to providing our audience with timely and relevant information on important health issues.
