Rising food allergy rates linked to microbiota and industrialization

Experts are identifying a combination of biological, environmental, and social factors to explain the rising prevalence of food allergies. In Spain, data from the Spanish Society of Allergology and Clinical Immunology (SEAIC) indicates that one in four people suffers from some form of this disorder.

Amapola Munuera, representing the Spanish Association of People with Food and Latex Allergy (AEPNAA), highlights that alterations in intestinal microbiota, lifestyle changes, and increasing industrialization are primary drivers. Key biological factors include reduced microbial diversity during early life stages, which may be linked to antibiotic use, increased cesarean sections, shorter breastfeeding durations, and delayed introduction of allergenic foods.

Environmental factors also play a role, as industrial processes and environmental changes can increase the aggressiveness of certain food proteins. Additionally, genetic predisposition remains a significant factor; the likelihood of developing allergies is 40% if one parent is affected and can reach 80% if both are.