Epidemiology

The prevalence of immunoglobulin E-mediated food allergy in the population varies between 2% and 10%.[3][4][5]​ In one cross-sectional survey of US adults, almost 19% self-reported a food allergy.[6] However, only 10.8% had a convincing food allergy.

Food allergy is greater in the pediatric population than in adults, with estimates of 6% to 8% in children under 5 years and 3% to 4% in adults.[7][8][9][10][11][12] It is seen more often in people with atopic dermatitis, certain pollen sensitivities, or latex sensitivity. The most common food allergens in young children in the US general population are cows' milk (2.5%), egg (1.3%), peanut (0.8%), wheat (approximately 0.4%), soy (approximately 0.4%), tree nuts (0.2%), fish (0.1%), and shellfish (0.1%).[1]​ Among US adults, the most commonly reported food allergens are shellfish (2.9%), milk (1.9%), peanut (1.8%), tree nut (1.2%), and fin fish (0.9%).[6]

Globally, prevalent allergens differ. For example, there is a higher incidence of sesame seed allergy in Israel, and of mustard allergy in France, and a lower incidence of peanut allergy in China.[2][13][14]

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