Food allergies, once relatively rare, are becoming increasingly common, especially among children. While the exact reasons for this rise are not fully understood, several factors may contribute to this trend:

1. Hygiene Hypothesis:

Over-hygiene and reduced exposure to microbes during early childhood may weaken the immune system, making it more susceptible to allergic reactions.

2. Dietary Changes:

The increasing consumption of processed foods and the decline in traditional diets may contribute to the development of food allergies.

Early introduction of solid foods and the use of infant formula can also play a role.

3. Environmental Factors:

Pollution and exposure to certain chemicals may trigger allergic reactions.

Climate change can also affect the allergenicity of certain foods.

4. Genetic Predisposition:

Genetic factors can influence an individual's susceptibility to food allergies.

Understanding the underlying causes of food allergies is crucial for developing effective prevention and management strategies. By adopting a holistic approach that addresses both environmental and genetic factors, we can work towards reducing the burden of food allergies.