Food Allergy Rates Increase among Children
November 18, 2008 - A report released in October of this year by the Centers for Disease Control and Prevention’s (CDC) National Center for Health Statistics (NCHS) shows that food allergy rates among children is on the rise. The report shows that from 1997 to 2007, the prevalence of reported food allergy increased 18% among children under age 18 years.
Current statistics reveal that four out of 100 children have a food allergy. According to the report, in 2007 alone, approximately 3 million children under age 18 years (3.9%) were reported to have a food or digestive allergy in the previous 12 months. And, from 2004 to 2006, there were approximately 9,500 hospital discharges per year among children under 18 years old that were related to food allergy. Reported food allergy does not appear to differ by sex; however, there are lower reported rates among Hispanic children compared with non-Hispanic white and non-Hispanic black children.
Food allergy is a potentially serious immune response to eating specific foods. The condition is more prevalent in children than adults and the majority of affected children outgrow food allergies with age, but food allergy can sometimes be a lifelong concern. Eight types of food account for over 90% of allergic reactions and include: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Reactions can range from a tingling sensation around the mouth and lips and hives to death, depending on the severity of the allergy. Mechanisms by which a person develops an allergy to specific foods are still largely unknown.
Notably, food allergic children are more likely to have asthma or other allergic conditions. For instance, data in the NCHS report reveals that, in 2007, 29% of children with a food allergy also had reported asthma compared with 12% of children without a food allergy. And over 30% of children with a food allergy also had reported respiratory allergy, compared with 9% of children with no food allergy.
Food allergies can greatly affect children and their families’ well-being. They can also raise safety and emergency response concerns within schools. So what can schools do? First, it is of utmost importance that schools and parents of food allergic children be in constant communication and that there be a food allergy management plan in place for each food allergic child within the school. Having a food allergy policy that is up-to-date and aligned with the student population is also essential.
To access the full NCHS report, click here. To look for and/or request other food allergy related materials, visit NSBA's school health resource database. Materials include “Eating Safely at School,” which is downloadable online and describes the need for school board policy to guide, support and establish accountability for appropriate and effective food safety practices, including food allergy management. In addition, NSBA’s School Health Programs is currently working with the Food Allergy and Anaphylaxis Network (FAAN) and the Rhode Island Department of Education in developing policy guidance to better enable schools to create and establish effective food allergy policies. So stay tuned!
Source: “Food Allergy among U.S. Children: Trends in Prevalence and Hospitilizations,” Amy M. Branum, M.S. P. H. and Susan L. Lukacs, D.O., M.S.P.H., NCHS Data Brief, No. 10, October 2008.