The Global Burden of Food Allergy

Food allergy, now widely recognized since the mid-twentieth century, is an immune reaction to specific proteins, often involving immunoglobulin E antibodies. They can cause symptoms ranging from mild discomfort to life-threatening responses. Around 4.3% of the global population is affected, with prevalence varying by region: 7.6% in US children compared with 0.61% in Brazil. Common triggers include peanuts, milk, eggs, fish, shellfish, wheat, soy, and sesame, with some, like peanut and tree nut allergies, often lasting into adulthood. Beyond health concerns, food allergies also bring a heavy economic toll through medical costs, lost productivity, and the need for special diets.