Food allergy: Recent advances in food allergy research

Approximately 8% of children and 1-2% of adults have some type of food allergy. Peanuts, fish, tree nuts, and shellfish account for the majority of food hypersensitivity reactions in adults, while peanuts, milk, and eggs cause over 80% of food hypersensitivity reactions in children. Unlike the food hypersensitivity reactions to milk and eggs, peanut allergy is often severe, persists into adulthood, lasts for a lifetime and seems to be increasing in prevalence. Food allergies will be discussed as a growing concern and a public health issue. In addition, the current statistics, prevalence, and known symptoms of food allergies will be addressed. Food allergy research lags far behind the aeroallergen studies and the most advanced research in the area of food allergies has been performed on peanuts. Therefore, the final section of the chapter is dedicated to some of the most recent research in the area of peanut allergy.