DIAGNOSTIC INNOVATIONS - FOR FOOD ALLERGIES

Explore the intricate world of food allergy diagnostics. Learn about the hurdles and breakthroughs.

- Jasmin Surana

Over 22 crore people are affected by some form of food allergy globally, but the reported number is only a drop. The World Health Organization considers allergy to be an uncontrollable, non-transmittable disease. The global prevalence of food allergies is up to 10 percent, making them a growing concern worldwide. 20 to 30 percent of Indians suffer from at least one allergic disease.

Among these, 15 percent develop asthma, and almost 4.5 percent of adolescents have food allergies that lead to asthma, inflammation of the nasal passages, or both.

The incidence of new-onset food allergies in India is on the rise and affects approximately 1.2 percent of adults between 24 and 50 years. Nearly 20 percent of children and almost 25 percent of adults in India have food sensitization.

A GLOBAL BURDEN

Recent studies show an increase in milk and egg allergies worldwide, including India. These, along with fish, shellfish, nuts, soy, wheat, and peanuts, account for 90 percent of food allergies.

Symptoms include skin reactions, digestive issues, respiratory problems, swelling, and anaphylaxis. Food allergies are common in children, with cow's milk protein allergy prevalent in the first year of life, and egg allergy common in children under five.

A FEW PERTINENT ISSUES

Allergies tend to be inherited, so having both parents as allergy sufferers leads to a 60 percent chance of progenies having allergies. The severity of food allergies can vary among different ethnicities and races. Variations in diet and feeding habits during childhood could be the factors behind these differences, which may be more significant than genetic factors for egg and milk allergy. It has been observed that 40 percent to 60 percent of fish or shellfish allergy cases begin in adulthood.