Health experts are raising alarms over the significant rise in adult-onset food allergies, with nearly 50% of adults developing at least one allergy later in life.
In recent years, there has been a concerning trend of adults developing food allergies later in life, leaving health experts puzzled about the reasons behind this sudden increase. A 2019 study published in JAMA revealed that nearly 50% of adults have developed at least one food allergy during adulthood.
Illana Golant, founder and CEO of the Food and Allergy Fund (FAF) based in New York City, shared her personal experience with food allergies, having developed them in her 40s. “That is not fully understood at all or recognized … we don’t know why they’re starting at certain points,” she explained in an interview with Fox News Digital.
Last week, FAF hosted a forum in Washington, D.C., which was attended by notable figures including HHS Secretary Robert F. Kennedy, FDA Chief Martin Makary, and NIH Director Jay Bhattacharya. During the event, health officials and researchers discussed the potential role of gut health microbes in the rise of food allergies.
Makary highlighted the evolving understanding of microbiomes, stating that the intestine hosts over a billion different types of bacteria that typically exist in a balanced state. However, he noted that modern diets, antibiotics, and other environmental factors can disrupt this balance, leading to inflammation and various health issues, potentially including food allergies.
Golant pointed out that certain foods appear to trigger allergic reactions more frequently in adults than in children. “Seafood, shellfish, and tree nuts seem to be proliferating among adults,” she noted, emphasizing the need for further research into this phenomenon.
A 2018 survey published in the Annals of Allergy, Asthma and Immunology identified shellfish as the top allergen among adults. Golant recounted her own experience with anaphylaxis, stating, “If I didn’t know about food allergies, I would have thought I was having a heart attack.” She expressed concern over the rapid increase in food allergies, remarking, “Genetics can’t change so quickly. In a generation, food allergies have skyrocketed.”
According to FAF, approximately one in ten adults is affected by food allergies. Golant described the situation as a “perfect storm” of various environmental triggers, though she acknowledged that the specific causes remain unclear. “We still don’t know which ones and … if there is one primary [trigger], but my guess is that more likely, it is a perfect storm,” she concluded.
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