By Madison Headen
Food allergies are such a common occurrence in today’s society that most people do not think much of them. While some people experience mild abdominal discomfort from a reaction, others can experience anaphylaxis (reactions in multiple organs), which can be fatal in some cases. A study conducted by the CDC in 2008 showed that the number of food allergies in the US increased by 18% over the course of 10 years. Although food allergies only affect 4% of the US population, this statistic is deceiving because the number comes out to 3 million people in the US that suffer from allergies. Depending on the food and the severity of the allergy, this affliction can be life-altering.
The development of an allergy is a very simple concept. When a specific protein in the body goes completely undigested (this normally happens during infancy when the digestive tract doesn’t completely digest all foods), the body views this undigested protein as a foreign object. The immune system will then respond to this foreign object because it is perceived as a threat. This response is what presents the symptoms of an allergic reaction. After the initial immune response to this particular protein, the body remembers the protein, and any time this person ingests the protein (or in some cases, it can be through touch and smell also), the body produces the same immune response, resulting in an allergic reaction.
While there are many theories concerning the origins of food allergies, studies have hypothesized that they can be caused by many different factors that include genetics and environmental exposure. Some studies have shown that genetics play a key role in the development of food allergies, as many cases have concluded that it is a gene that can be transferred through generations. However, there are also many situations in which one family member will have an allergy that no other family member has. This finding has led scientists to believe that environmental factors can be another contributor. Studies have arrived at the conclusion that a lack of exposure to certain foods and allergens can lead to an allergy because the body has not had any experience with the allergen. Therefore, it does not recognize it and it results in fighting the foreign object.
Due to the growing cases of food allergies throughout the country, the US government has fortunately been working on easing some of the difficulties that those who suffer from allergies face. The Food and Drug Administration has enforced that products containing any major food allergies (such as peanuts, soy, milk, etc.) must be listed at the bottom of all ingredient labels. In addition to regulation of labeling, the government has set up initiatives in schools so that younger children who would normally rely on their parents to manage their exposure to allergens can learn in a safe and stress-free environment. Some of these initiatives include the creation of peanut-free lunch zones, hiring medical professionals to work in the schools, and creating education classes in the school systems for students and staff members.
With the growing number of food allergies in the US, more people need to be informed about how to manage them. A lack of education on food allergies can have severe consequences, especially in elementary and middle schools where children are very careless around one another. Furthermore, the government needs to take into account the growing number of allergies and look into prevention as well as considering funding more studies for the allergy shots to reduce the number of people afflicted and the severity of the reactions. If left unchecked, the number of food allergies in the US will continue to grow and this is a problem that needs to be taken into consideration.
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