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Allergy

The prevalence of food allergy is increasing. Many children are allergic to one or more of the following foods (food groups): wheat, dairy products, peanuts, tree nuts, fish, sea food, corn.

 

Studies show that 6% to 8% of children younger than 3 years experience adverse reactions to foods.

 

Food Allergy Population-based studies document a prevalence of:

  • Cow milk allergy in 1.9% to 3.2% of infants and young children

  • Egg allergy in 2.6% of children by age 2.5 years

  • Peanut allergy in 0.4% to 0.6% of those younger than 18 years

  • The typical allergens of infancy and early childhood are egg, milk, peanut, wheat, and soy

  • Allergens that are responsible for severe reactions in older children and adults are primarily caused by peanut, tree nuts, and seafood

  • Food allergy is present in 37% of children with moderate to severe atopic dermatitis

  • Food allergy is present in approximately 5% of children with atopic asthma

Reference: Proceedings of a symposium on pediatric food allergy. April 20, 2002.
                 Pediatrics, 2003 Jun;111


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