Food Allergy Risk Factors

Infants and children are at the higher risk of developing food allergy. Since the digestive system of adults becomes matured with the age and their digestive system is likely to absorb the food that causes the allergies. Food allergies are genetic and hereditary and allergic conditions such as hay fever, asthma and eczema increases the chances of developing food allergy. Gender also plays a very important role in developing food allergies. Males and children are at higher risk of developing food allergy whereas females in their adolescence are likely to develop and experience anaphylaxis due to food allergies.

Food allergy can result in complications such as migraines, atopic dermatitis and many others. Mother’s diet during the period of pregnancy and lactation are also some of the risk factors of causing food allergy. Development of food allergy can be reduced by avoiding smoking, consuming antacids and multivitamin supplementation. Celiac disease also called as gluten allergy, foods causing gas, cramping and diarrhea, food poisoning, insufficient enzymes which are responsible for reducing the lactose from the body are some of the other risk factors of developing food allergy. Food allergies are also triggered by some of the food products such as peanuts, eggs, tree nuts, shellfish, and fish.