## Rising Food Allergies: A Complex Picture of Diet, Surroundings, and Exposure
Food allergies appear to be increasing in prevalence, a trend researchers are actively investigating. While genetic predisposition plays a role, current research suggests lifestyle and environmental factors are becoming increasingly significant contributors. This is an area of active study for researchers at the Technical University of Denmark (DTU), among others.
One hypothesis focuses on the impact of ultra-processed foods and their additives.Together, growing attention is being paid to environmental chemicals and their potential to increase the absorption of food allergens into the body. The influence of “co-factors” – such as alcohol, stress, exercise, and medication – is also being explored. These factors can trigger reactions to foods individuals typically tolerate, though the underlying mechanisms remain unclear.
Counterintuitively, current recommendations advise *early* introduction of potentially allergenic foods to infants, rather than delayed exposure. This is as exposure can occur through the skin, even without ingestion. A DTU study for the Danish Environmental Protection Agency revealed that over 25% of cosmetic products, like shampoos and creams, contain food ingredients. For young children, particularly those with eczema and a compromised skin barrier, initial exposure to a highly allergenic food via the skin can increase the risk of developing an allergy.The human body is naturally designed to build tolerance through dietary consumption.
Looking ahead, researchers emphasize the need for caution in food development. Introducing new, highly allergenic substances – akin to a “new peanut” – carries significant risk. Moreover,existing allergy sufferers may face new challenges. For example, individuals with shellfish allergies have been shown to react to insects.
Changes to existing foods also warrant scrutiny. Recent reports indicate a rise in allergies to peas, not because peas themselves are new, but due to industry modifications and increased use of pea protein as a food fortifier. This results in greater exposure to pea protein, and in a different form than previously encountered.
Even utilizing food industry byproducts and “side streams” could inadvertently expose consumers to novel or increased levels of proteins, potentially triggering allergies in individuals who previously tolerated them.
Ultimately, close monitoring and the development of reliable methods for assessing and predicting allergy risk are crucial to protecting public health.
Source: [https://www.miragenews.com/are-food-allergies-on-rise-1546117/](https://www.miragenews.com/are-food-allergies-on-rise-1546117/) (Original article from DTU via Mirage.News)
