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Facts
About Food
Allergies, Intolerances, and Celiac Disease
Important Statistics from the Food
Allergy & Anaphylaxis Network (FAAN):
• About 2 to 2 1/2 percent of the general population
suffer from true food allergies –– between 6-7 million Americans.
• Eight foods account for 90 percent of the
reactions––peanuts, tree nuts, fish, shellfish,
eggs, milk, soy, and wheat.
• Food allergy is the leading cause of anaphylaxis
outside the hospital setting, accounting for
an estimated 30,000 emergency room visits each year.
Important Statistics from York
Nutritional Laboratories (lab testing firm):
• Unlike food allergies––which involve the immune
system––food intolerances affect up to
45% of people and are caused by the body’s inability to properly digest
certain foods. The most popular is
lactose intolerance, but any food can be the culprit.
Important Statistics from the Asthma
& Allergy Foundation of America
• Among children under three years of age, the incidence
of allergies is 8%.
• Allergies are the sixth leading cause of chronic
disease in the United States.
• More than 30 million Americans suffer from
chronic sinusitis (which is often attributed to
food sensitivities).
Celiac
Disease Facts
Important Statistics from
the University of Maryland and University of Chicago
• Celiac disease is an autoimmune condition in which the
gluten in wheat and wheat-related grains (e.g., barley, spelt, rye) damages the
small intestine, preventing proper nutrient
absorption.
• Approximately 1 in every 133 Americans have
celiac disease. However, most people don’t
know they have it. It is the “common disease you’ve never heard of.”
• For every American diagnosed with celiac disease,
another 4,000 go undiagnosed.
• The only treatment for celiac disease is a
gluten-free diet for life. This means avoiding all
foods made from wheat and wheat-related grains––such as bread, cereal,
pasta, cake, cookies, and pies––as
well as foods containing hidden wheat such as licorice, cream
soups, sauces, some condiments, and certain pharmaceuticals.
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