World Allergy Week 2024, observed from June 23 to June 29, focuses on the escalating issue of food allergies, an increasingly prevalent and sometimes life-threatening disorder. This year, The Allergy Foundation of South Africa (AFSA) is spearheading efforts to educate the public on this pressing health concern.

The rise in food allergies across all age groups globally has been described as a “food allergy epidemic.” Professor Mike Levin, CEO of AFSA, emphasizes the gravity of the situation: “Food allergies have become more prevalent, especially among children. This surge, seen worldwide, poses significant public health challenges.”

Several factors contribute to this increase. Environmental changes leading to under-stimulated immune systems, known as the “hygiene hypothesis,” dietary shifts including late exposure to allergenic foods, increased consumption of processed foods, and the use of antibiotics and anti-acid medications all play a role. Additionally, gut health and microbiome alterations impact immune responses, further contributing to the rise in food allergies.

In South Africa, approximately 2.5% of children have food allergies, a number that is steadily climbing. Professor Claudia Gray, a Paediatrician and Allergologist at the Kids Allergy Centre and consultant at Red Cross Children’s Hospital, notes, “In South Africa, 2 or 3 out of every 100 children have a food allergy. Most schools will have several learners with potentially life-threatening food allergies.”

Understanding and managing food allergies is crucial for everyone—parents, teachers, food service workers, and the general public. AFSA offers essential information to help South Africans navigate this issue.

**What is a Food Allergy?**

Food allergies typically start in childhood and can persist throughout life. The immune system mistakenly identifies certain food proteins as harmful, triggering an allergic response. This can also occur due to cross-reactivity with pollen proteins, a condition linked to hay fever.

Common allergens include peanuts, tree nuts, eggs, cow’s milk, seafood, soy, and wheat. Symptoms of food allergies can range from mild to severe, appearing within seconds to a few hours after consumption. These include wheezing, itchy hives, mouth tingling, nausea, dizziness, and stomach pain. Severe reactions, or anaphylaxis, can lead to life-threatening symptoms such as airway constriction and cardiovascular collapse.

**Diagnosis and Management**

Diagnosing food allergies requires an allergist’s expertise. Methods include the Skin Prick Test, which introduces potential allergens into the skin, and blood tests measuring IgE antibodies. For confirmation, oral food challenges under medical supervision or elimination diets guided by an allergist are employed.

Managing food allergies involves avoiding trigger foods, reading labels meticulously, and being prepared for emergencies. Those with severe allergies should carry an Epi-pen and wear an allergy alert bracelet. Education and preparedness are key to handling potential reactions.

Professor Levin advises, “Food allergies are manageable with the right knowledge and medical support. Start by educating yourself and seek medical assistance to develop a management plan. Visit the AFSA website for resources and a list of allergy-trained doctors.”

World Allergy Week 2024 highlights the urgent need for awareness and education on food allergies, encouraging individuals to stay informed and proactive in managing this growing health issue.