Food Allergy Facts

According to a study released in 2013 by the Centers for Disease Control and Prevention, food allergies increased approximately 50% between 1997 and 2011. There is no clear reason why this is happening, despite ongoing research.

A reaction to food can range from a mild response (such as an itchy mouth) to anaphylaxis, a severe and potentially deadly reaction.

It is possible to have an anaphylactic reaction without skin rashes or hives.

Get the full list of facts here.

Food Allergy Facts

According to Food Allergy Research & Education (FARE):

• Food allergy affects 1 in every 13 children (under 18 years of age) in the U.S. That’s roughly two in every classroom.
• Food allergies may be a trigger for or associated with other allergic conditions, such as atopic dermatitis and eosinophilic gastrointestinal diseases.
• Although childhood allergies to milk, egg, wheat and soy generally resolve in childhood, they appear to be resolving more slowly than in previous decades, with many children still allergic beyond age 5 years. Allergies to peanuts, tree nuts, fish, or shellfish are generally lifelong allergies.

 Get a full list of statistics and references here.

Food Allergy Facts

According to Food Allergy Research & Education (FARE):

• As many as 15 million Americans have food allergies. 
• An estimated 9 million, or 4%, of U.S. adults have food allergies.
• Nearly 6 million or 8% of children in the U.S. have food allergies with young children affected most.
• Boys appear to develop food allergies more than girls.

 Get a full list of statistics here.