The prevalence of food allergies in the nation has nearly doubled within a decade, while peanut sensitivity is on the rise among young children, Linkou Chang Gung Memorial Hospital said yesterday.
From 2004 to 2017, the percentage of those aged four to 18 with food allergies increased from 7.7 to 10.4 percent, Division of Pediatric Allergist Immunology and Rheumatology director Su Kuan-wen (蘇冠文) told a news conference.
Among adults, the percentage increased from 6.4 to 12.5 percent over the period, he said, citing a survey with 16,800 valid responses.
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The percentage increases are roughly on a par with global trends, as most nations have seen a two to fivefold increase in recent decades, Su said.
Genetics cannot fully account for the rapid increase, meaning that environmental factors are a likely cause, he said.
The top three food allergies among elementary-school students treated at the hospital were shellfish, peanut and eggs, he said.
However, among junior-high students and adults, the top three were shellfish, fish and peanut respectively, he added.
This shows that nut allergies are becoming more common among the younger generation, negating the belief that such allergies are only prevalent in other nations, Su said.
Milk and egg allergies are also less common among older people, with half of those allergic developing a greater tolerance after the ages of five to seven, he said.
Shellfish and peanut allergies are more likely to be lifelong, with only one-fifth of those allergic to peanuts developing a tolerance, he added.
Symptoms can be categorized into four broad types — skin, respiratory, digestive and cardiovascular reactions, Su said, advising people to seek medical attention if they experience a strong reaction.
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