Can Adults Develop Food Allergies?

Food allergies are the sixth leading cause of chronic illness in the U.S., and the number of people who suffer from them is on the rise. Today, nearly 1 in every 13 children has a food allergy and more adults are experiencing new food allergies every year.
Scientists have found that allergies may run in families, meaning there may be a genetic factor, as well as environmental factors in the development of food allergies. However, at this point, there is no complete answer as to why some people develop a highly sensitive reaction to some foods and others don’t. Associations have been found between eating foods laced with antibiotics, impaired gut microbiome, low levels of vitamin D and food allergies.
When a body’s immune system overreacts to food or other allergens, it can result in a systemic allergic reaction. During an allergic reaction, the immune system mistakenly identifies a specific molecule as dangerous and produces immunoglobulin E (IgE) in an effort to neutralize the threat. If food molecules are able to pass through the gut lining and into to blood stream, the immune system may determine it to be a threat, causing it to react every time that type of food enters the body. Most of the processed foods on grocery store shelves are laden with additives, preservatives, colorings, flavorings and other chemicals that may increase your risk of an allergic reaction by impairing the gut microbiome.
The body knows which foods can cause a reaction, and it can show us through Nutrition Response Testing. Attend one of our upcoming workshops to find out how!
Article adapted from

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