Food allergy among U.S. children : trends in prevalence and hospitalizations

Key findings:\ue2\u20ac\ua2 In 2007, approximately 3 million children under age 18 years (3.9%) were reported to have a food or digestive allergy in the previous 12 months.\ue2\u20ac\ua2 From 1997 to 2007, the prevalence of reported food allergy increased 18% among children under age 18 years.\ue2\u20ac\ua2 Children with food allergy are two to four times more likely to have other related conditions such as asthma and other allergies, compared with children without food allergies.\ue2\u20ac\ua2 From 2004 to 2006, there were approximately 9,500 hospital discharges per year with a diagnosis related to food allergy among children under age 18 yearsFood allergy is a potentially serious immune response to eating specific foods or food additives. Eight types of food account for over 90% of allergic reactions in affected individuals: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat (1,2). Reactions to these foods by an allergic person can range from a tingling sensation around the mouth and lips and hives to death, depending on the severity of the allergy. The mechanisms by which a person develops an allergy to specific foods are largely unknown. Food allergy is more prevalent in children than adults, and a majority of affected children will \ue2\u20ac\u153outgrow\ue2\u20ac? food allergies with age. However, food allergy can sometimes become a lifelong concern (1). Food allergies can greatly affect children and their families\ue2\u20ac\u2122 well-being. There are some indications that the prevalence of food allergy may be increasing in the United States and in other countries (2\ue2\u20ac\u201c4).Suggested citation: Branum AM, Lukacs SL. Food allergy among U.S. children: Trends in prevalence and hospitalizations. NCHS data brief, no 10. Hyattsville, MD: National Center for Health Statistics. 2008.CS122360T32855 (10/2008