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Around the world, children are far more likely than ever before to develop food allergies.
Inquiries into the deaths of British teenagers after eating buttermilk, sesame, and peanuts have highlighted the sometimes tragic consequences. In 2018, a six-year-old girl in Western Australia died as the result of a dairy allergy.
The rise in allergies in recent decades has been particularly noticeable in the West. Food allergy now affects about 7% of children in the UK and 9% of those in Australia, for example. Across Europe, 2% of adults have food allergies.
Life-threatening reactions can be prompted even by traces of the trigger foods, meaning patients and families live with fear and anxiety. The dietary restrictions which follow can become a burden to social and family lives.
While we can’t say for sure why allergy rates are increasing, researchers around the world are working hard to find ways to combat this phenomenon.
What Causes an Allergy?
An allergy is caused by the immune system fighting substances in the environment that it should see as harmless, known as allergens.
These innocent substances become targets, leading to allergic reactions.
Symptoms range from skin redness, hives, and swelling to – in the most severe cases – vomiting, diarrhea, difficulty breathing, and anaphylactic shock.
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