When I was in public school in the 1970s, I honestly recall few kids with food allergies. Today, child food allergies are so high, some school system ban peanut butter and jelly sandwiches for lunch. And if you’re an American, peanut butter and jelly sandwiches are an iconic lunch food for school age children.
My recollection of few of any child food allergies when I was a child myself. As an anecdote, that’s not too powerful, but it’s borne out by actual scientific data. For example, Australian children have the highest rate of food allergy in the world, with up to 10% of infants and 20% of school-aged children who have been diagnosed with a food allergy. Large studies, including a retrospective study of over 1 million children in the USA, have shown that overall food allergy prevalence was 6.7%. The most common allergenic foods were peanuts (2.6%), milk (2.2%), egg (1.8%), shellfish (1.5%), and soy (0.7%). Furthermore, food allergies were associated with development of respiratory issues such as asthma (2.16X risk over those without food allergies) and rhinitis (2.72X risk).
In Australia, there has been a 50% increase in hospital visits for anaphylaxis from 1998 to 2012, the most severe allergic reaction. Infants and toddlers accounted for much of this increase. Anaphylaxis is the most serious allergic reaction to anything including food.
What stumps a lot of researchers is why the increase? Has our food supply become more allergenic? Some blame the addition of GMOs to our food supply, but that’s nonsense. In fact, some very good research may point us toward new recommendations to prevent child food allergies.