Why the rise in food allergies worldwide?

Over 3 million Canadians are affected by food allergy, that's 7.5 of the population and the numbers are rising daily. The impact of food allergy is far greater, with an estimated 50% of households being either directly or indirectly affected by it. That means 1-in-2 Canadian household are impacted by food allergy.

On the other hand, 33 million Americans suffer from food allergies. Food allergies in children have increased by 50% since 1990s. Once seen as primarily limited to childhood, allergies are now an adulthood disease, with more women than men experiencing food allergies.

WHAT IS A FOOD ALLERGY?

When the body mistakenly perceives a harmful food protein like dairy as a threat, resembling a virus or bacterium, it promptly activates a defense mechanism to ward off the perceived invader. For example, in a person with a dairy allergy, the immune system send off an army of antibodies called immunoglobulin E, which involves releasing more inflammatory chemicals like histamine, leading to various symptoms. These symptoms can occur within minutes and range from minds reactions, like itching, hives, rashes or gastrointestinal distress, to extreme severe reactions, such as anaphylaxis (a life-threatening condition).

WHAT ARE COMMON FOOD ALLERGIES?

The eight major food allergens are:

1. milk

2. eggs

3. peanuts

4. tree nuts

5. fish

6. shellfish

7. soy

8. wheat

FOOD ALLERGIES VS FOOD INTOLERANCES

Unlike food allergies, a food intolerance does not involve the immune system. It is an inability to digest certain foods like lactose or gluten because of the lack of specific enzymes. We already know, that humans should not be drinking another species milks as human body is not build to digest food that is meant to grow another species, our enzymes are different from a baby cow.

Symptoms of food intolerance usually develop more slowly, within an hours or days, and include gastrointestinal symptoms like:

1. bloating

2. gas

3. diarrhea

If you wonder whether you have an allergy, intolerance, or another condition like celiac disease, its best to get proper diagnosis from your doctor.

WHY THE RISE IN FOOD ALLERGIES WORLDWIDE?

Environmental factors like air pollution, tobacco smoke, chemicals in our food and water including everyday beauty and house products may play more significant part than our genetics. Scientists have theories about rise in food allergies related to our modern lifestyle, namely THE FIVE "D" HYPOTHESES:

1. DIRT hypothesis, or the reduced exposure to microbes during childhood (excessive cleanliness).

2. DRY skin and eczema that cause itching cracked skin, allowing allergens to enter the body. Infants with eczema are at a higher risk of developing food allergy.

3. DETERGENTS in synthetic laundry or dish soaps that disrupt the skin barrier and cause dry, "leaky" skin.

4. DEFICIENCY in vitamin D because of sedentary (indoor) lifestyle, affecting the development of a healthy immune system necessary for skin and gut health.

5. DECLINE in diet diversity and gut bacteria because modern agriculture and the global food system.

Another very significant factor is AIR POLLUTION. Studies suggests that infants exposed to air pollution during their first year of life are more likely to develop allergies to food, mold, pets, or pests.

CAN WE PREVENT FOOD ALLERGIES?

We can definitely reduce our risk of getting a food allergy. Here are few tips:

1. HEALTHY GUT MICROBIOME - follow a dies high in fiber and healthy fats. Mostly plant based, avoiding animal product or reducing significantly. Consider probiotics. Avoid processed foods, "allergenic" foods with added sugars, preservatives, emulsifiers, etc.

2. HEALTHY SKIN - Nourish the skin with natural soaps, body and skin products. Use eco-friendly detergents, dish liquid and dishwasher soaps. Create your own air fresheners from natural products, avoid the chemically infused store bought air fresheners. Switch to more natural candles like soy, coconut, scented with pure essential oils, and feature wicks made from natural fibers instead of paraffin-based candles that release a number of toxins, including benzene and toluene.

3. READ FOOD LABELS CAREFULLY - try to stay away from trans-fat, partially hydrogenated oils, high fructose corn syrup (HFCS), artificial sweeteners (such as: aspartame, sucralose, and saccharin), sodium nitrites and sodium nitrates, MSG (monosodium glutamate), albumin, anchovies, suet, manteca, bone char, carmine (carmine cochineal or carminic acid), casein, castoreum, clarifying agent, gelatin, glycerides, isinglass, L-cysteine, lactose (saccharum lactin, D-Lactose), lard, lanolin, lactylic stearate, lecithin unless is soy lecithin then you are okay, lutein unless is from plant based source, myristic acid (tetradecanoic acid), oleic acid (oleinic acid), omega 3 unless is from seaweed, pepsin, palmatic acid, sodium stearoyl lacylate unless noted to be from a plant based source, stearic acid (octadecanoic acid), suet, tallow, vitamin A (A1 retinol) unless noted to be from a plant based source, vitamin B12 unless noted to be from a plant based source, vitamin D3 unless noted to be from plant based source, whey, worcestershire sauce unless noted to be plant based, canola oil, corn oil, vegetable oil, palm oil, inulin, gura gum, xanthan gum, sugar producs which may include erythritol, dydrogenerated starch hydrolysates (HSH), lactitol, maltitol, mannitol, sorbitol, and the list goes on.

4. AVOID CROSS-CONTAMINATION always make sure you are well aware of how your food is prepared to avoid cross-contamination and possible health risks.

Living with allergies can be challenging, but not impossible. Be well informed, don't take chances and remember to keep your gut and skin microbiome healthy which is crucial to build and sustain a strong immune system foundation.

Yours truly,

Plant-based nutrition coach