Food Allergy

Food allergies can be one of the most frustrating and complex allergy issues facing physicians, patients, and families. Considering the unlimited number of foods (and food additives) that are consumed; the variable time between ingestion and the allergic reaction; and the varied and often subtle symptoms which result; it seems miraculous when the food that is causing the symptoms is actually identified. Although an individual may be allergic to any food, there are eight foods that account for 90% of all food allergic reactions. These are: milk, eggs, peanut, tree nuts, fish, shellfish, soy, and wheat. How prevalent are food allergies? Approximately 4% of Americans are estimated to have food allergies. The prevalence of food allergies is highest (6-8%) in infants and young children und