Food allergies - Overview

Allergies have become more and more common in the last decades, especially in industrialised countries. It is estimated that between four and eight percent of the German population suffers from a food allergy or intolerance.

Many factors are responsible for the growing prevalence of allergies. One major factor is an ever-widening range of foodstuffs: exotic fruit, vegetables, types of grain. The frequent use of antacid medications also contributes to the problem.

A 2005 European Union regulation requires that food labels include detailed descriptions of ingredients.  However, this regulation only covers 14 product groups, and does not address the problem of "hidden", undeclared ingredients. This poses a problem for people with allergies, especially for those who suffer from life-threatening reactions to hidden allergens (sudden drop in blood pressure, or difficulty breathing). These patients should get advice from an allergologist or nutritionist regarding sources of hidden allergens – for instance, cross-contamination of products during packaging. Patients should also undergo allergy testing to find out how much of a given allergen their bodies can tolerate.

• Definition
• Causes and triggers
• Symptoms and effects
• Progression
• Diagnosis
• Therapy
• Tips