Factors influencing the development of food allergies

Allergies are becoming increasingly prevalent in both children and adults, driven by a combination of genetic, environmental, and lifestyle factors. In children, the immune system is still developing, making them more susceptible to reactions from substances encountered through the air, skin, or ingestion.

Genetic predisposition plays a significant role; if one parent has allergies, the risk for a child increases by 40%, rising to 80% if both parents are allergic. Other contributing factors for children include cesarean births, lack of breastfeeding, and living in poorly ventilated urban environments with high dust mite accumulation.

In adults, allergies can develop unexpectedly even without a family history. Experts point to environmental stimuli such as air pollution, climate change, pesticide exposure, and the consumption of food additives like preservatives and dyes. Additionally, changes in gut microbiota and the high consumption of ultra-processed foods can disrupt immune regulation and increase sensitivity to certain proteins found in milk, eggs, soy, wheat, peanuts, fish, and seafood.