Last week’s Parade Magazine has an article entitled “What You Can Do About Food Allergies.” Parade.com hasn’t got it posted in archives yet, but it was an interesting overview of how food allergies are really on the rise. The Food Allergy and Anaphylaxis Network (FAAN) estimates that 2.2 million school-aged children and one in 17 children under the age of 3 have a food allergy. One study showed a doubling of peanut allergies (one in 250 kids in 1997 to one in 125 kids in 2002).

No one is sure what is causing this increase in allergic reactions, although it’s clear that our immune systems are under attack. The doctors quoted in the article are doing some very innovative things. Peanut allergies, which can often produce the worst of the worst in anaphylactic shock reactions, are being researched through a peanut-powder study at Duke University, where children are given a daily dose equivalent to about 1/6 of a peanut. This dosage is increased regularly, and overtime the child is desensitized. This type of program, while often successful, requires careful doctor supervision.

Schools and other programs for kids have become more cognizant of the increasing potential for food allergies. Bans on peanut butter and separate lunch choices that exclude common allergens like eggs or dairy are making their way into school cafeterias.

I couldn’t help but wonder about the connection between the increase in food allergies and the increase in autism. After all, the immune system links are there. So many children on the autistic spectrum are greatly improved when on gluten-free/casein-free diets or other diets that eliminate common food allergens.

What are the most common food allergens? Peanuts, tree nuts (almonds, walnuts, cashews), milk, eggs, wheat, soy, fish and shellfish.


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