General Medical Advices

In recent years, food allergies are increasing dramatically. It is estimated that 1.5% of the general population and up to 5% of children under three suffer from some form of food allergy. Milk and egg during lactation, and fish and nuts are among schoolchildren, according to Dr. Maria Isabel Martínez Molero, Allergy Section Chief of Children’s Hospital Gregorio Maranon de Madrid, the most common foods. In adolescents, the predominant nuts, fruits, fish and shellfish.

Is worrying increase? What is the origin?

The increase in food allergy is parallel to the general increase in allergic diseases. The causes of this increase is not known exactly and there are many hypotheses that attempt to explain. These assumptions are the changes to the allergen exposure: Currently, foods undergo changes in their protein structure due to manipulation for their preparation and conservation, enhance their sensitizing power.Another of the theories referred to today’s lifestyle, for example, women smoke more and have found that children of smoking mothers have increased risk of allergic diseases. One recent theory is that less stimulation of the immune system, this system was oriented to the defense of parasites and infections. Living in an environment increasingly “sterile” loses its purpose and this makes for a change in shifting immune responses towards the production of allergic reactions.

In the first years of life Is there an age group most affected?

Food allergy usually manifests itself most often below 4 years (6-8%) and reduces by half in adulthood. However, many of these children who are allergic then after a time a proper diet can tolerate food. Infants with allergies to cow’s milk protein generally come to tolerate about two years, so does the egg and, in my experience, legumes and fish, with few cases continue your allergy to the 7. When symptoms persist at this age may be maintained throughout its life.

If the allergy begins in older children or in adulthood usually fail to tolerate food.

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