Most of the processed and packaged foods you find on your grocery store shelves are laden with additives, preservatives, colorings, flavorings and a number of other chemicals designed to make the product look and taste good. However, each of these additional chemicals increases your risk you'll have an adverse reaction.
Food allergies are the fifth leading cause of chronic illness in the U.S.,
1 and the number of people who suffer from them is on the rise. In the decade between 1997 and 2007, the incidence of food allergies rose by nearly 18 percent in children under 18.
2 Today, nearly 1 in every 13 children has some type of food allergy.
3Some of the more common foods that spark an allergic reaction in children are nuts, soy, wheat, shellfish and milk. Why those particular foods are the leading triggers is still not fully understood. Dr. Kari Nadeau, director for the Stanford Alliance for Food Allergy Research, points out there is no one protein similar between the foods, and that 30 percent of people who do have food allergies often are allergic to more than one food in that group.
4Scientists have found that allergies may run in families, meaning there may be a genetic factor, as well as environmental factors in the development of food allergies. However, at this point, there is no complete answer as to why some people develop a highly sensitive reaction to some foods and others don't. In the past, many of the cases of
food allergies began in childhood, but today,
it is not uncommon for those over 18 to develop an allergic reaction to foods, even those they have been eating their whole life.
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