nutrition BY KELSEY BLACKWELL & ELISA BOSLEY
plates B
PUZZLING
WHY ARE WE MORE ALLERGIC TO OUR FOOD?
efore you plan your child’s birthday party, do you ask whether any of the guests have a food allergy? Tat query is a modern must with good reason: One in 17 children now has some form of food reaction, says Robyn O’Brien, founder of the AllergyKids Foundation and author of Te Unhealthy
Truth (Harmony, 2009). An eye-popping statistic: Hospitalizations for severe food reactions rose sevenfold in just the past ten years, according to the European Academy of Allergy and Clinical Immunology. It’s not just kids, either. Although the number of adults living with food sensitivities is not currently
tracked, “practically everyone has some kind of food issue,” says Charles Cattano, MD, gastroenterologist and chief of medicine at Anne Arundel Medical Center in Annapolis, MD. Gluten alone affects an estimated 18 million Americans, and untold more people react to soy, nuts, dairy, and other common allergens. Te question is: Why? Here are three possible answers. ➻
february 2014 |
deliciousliving.com 47
FUSE / THINKSTOCK
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56