Food Allergies-More Common Than You Think!

A study published in the October issue of the Journal of Allergy and Clinical Immunology estimated that nearly 2.5 percent of Americans have at least one food allergy. The study, which is believed to be the largest food allergy study to date, showed that the allergies were more common in children 5 years old or younger. 


“This study is comprehensive in its scope and is the first to use specific blood serum levels and look at food allergies across the whole life spectrum,” says study senior investigator Darryl Zeldin, M.D., acting clinical director at the National Institute of Environmental Health Sciences (NIEHS). 

In the study, children under the age of 5 were more than twice as likely as those older than 20 to have a food allergy and black people were three times as likely as white people to have one, while men were nearly 1.9 times more likely than women to be affected. Black boys were more than four times as likely as white women over 20 to have a food allergy. 

The findings also show that food allergies were more common in those with asthma. While the researchers did not study cause and effect between food allergies and asthma, having a food allergy appeared to compound the risk for asthma and vice versa. 

Those with asthma had nearly four times the risk of having a food allergy than those without it. Overall, people with food allergies were nearly seven times more likely than those without them to have required ER treatment for their asthma in the 12 months leading up to the study. 

“Our findings confirm a long-suspected interplay between food allergies and asthma, and that people with one of the conditions are at higher risk for the other,” says investigator Robert Wood, M.D., director of Allergy and Immunology at Hopkins Children’s. 

Wood notes that many children experience an “allergic march,” developing a food allergy first and getting asthma and hay fever later. 

While people with food allergies were somewhat more likely to be diagnosed with hay fever, the link between the two was not particularly strong, and they did not appear to have higher risk for eczema, the investigators found. 


If you or your child are suffering from asthma or other allergy-related conditions, you should definitely consider pursuing food allergy testing from a licensed naturopathic physician.

Gluten and the Nervous System

This is something my colleagues and I have been familiar with for quite some time, but a new report published in the Lancet Neurology demonstrates further proof that an intolerance to gluten containing foods can cause much more than just digestive symptoms.

Sensitivities beyond celiac

“Celiac disease is only one
aspect of a range of possible manifestations of gluten sensitivity. In
some individuals, gluten sensitivity is shown to manifest solely with
neurological dysfunction,” the authors of the new report explain.

Neurological
disorders that might be tied to a gluten sensitivity include a lack of
muscle coordination leading to instability (ataxia), tingling and
numbness (neuropathies), and migraine-like headaches (encephalopathy).
The authors go on to say that the tests that help to establish a
diagnosis of celiac disease may not reliably show if a person has a
gluten sensitivity that affects only their nervous system. For this
reason, they suggest other tests that may help uncover a hidden gluten
sensitivity in people suffering from certain neurological disorders.

The
report’s authors recommend, “To improve diagnosis rates, the perception
of physicians that gluten sensitivity is solely a disease of the gut
must be changed.”

If you think you have a gluten sensitivity


Get medical support. Identifying and treating a gluten
sensitivity can help you avoid serious complications.

Be
proactive
. Ask your naturopathic doctor if he or she is familiar with the tests
that are useful for identifying different types of gluten sensitivities,
or if he or she can refer you to someone who is.

Pay
attention
. If you think your symptoms might be related to gluten,
consider a six-week gluten-free diet trial. If you’re going in for lab
work, though, eat your normal diet so your test will gauge your regular
reactions.

Living with a gluten sensitivity

Gluten
sensitivity is in the spotlight, so there’s never been an easier time to
go gluten-free. New food packaging requirements mandate that
gluten-free foods be accurately labeled, and gluten-free cookbooks
abound on bookstore shelves. Ask your grocer whether they can recommend
books, recipes, and other resources to help.

(Lancet Neurol
2010;9:318-30)