Food allergies are a growing concern in the United States, with approximately 6.2% of adults and 5.8% of children reporting them. According to the American College of Allergy, Asthma and Immunology, 90% of all food allergies are caused by just 8 types of food, including eggs, dairy, peanuts, fish, shellfish, and wheat. This highlights the significant public health concern posed by food allergies and underscores the importance of understanding how they impact the quality of life of patients and ways to manage them.
Researchers have conducted extensive studies on the mental health burden of food allergies based on information collected from patients and their caregivers in the Food Allergy Research & Education (FARE) Patient Registry. Additionally, studies have been conducted to assess the risk of growth and nutrient deficiencies in children with food allergies and to evaluate rates of new peanut allergy development and discontinuation following introduction in high-risk infants.
These findings provide valuable insights into the challenges faced by individuals with food allergies and can help healthcare providers develop more effective management strategies. Ongoing research is essential in providing appropriate care and support to individuals with food allergies and improving their quality of life. By continually studying and understanding food allergies, we can better address the challenges faced by patients and provide more effective management strategies for this growing public health concern.
